Cherimoya

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two fruit salads

 

 

* Exported from MasterCook *

 

Southwest Cherimoya-Chicken Salad

 

Recipe By :California Heartland

Serving Size : 4 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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4 cups shredded lettuce leaves -- (4 to 5)

2 cups julienne strips of cooked chicken breast

2 cups cherimoya chunks -- peeled and seeded

(approximately 1 1/2 pounds of fruit)

1 cup julienne strips bell pepper -- yellow or green

1/2 cup red onion strips

~Dressing~

3/4 cup orange juice

1/2 cup light olive or vegetable oil

1 jalapeno pepper

1 tablespoon chopped cilantro

1 teaspoon honey

1 dash salt

fresh cilantro sprigs (optional) -- garnish

 

In a large bowl toss together lettuce, chicken, cherimoya, bell pepper and

onion. For the dressing: in a food processor bowl, or blender container, place

juice, oil, chile, cilantro, honey, and salt. Cover and process until mixture is

smooth and well blended. (If desired, you can strain out the chile pieces, the

flavor will remain). Toss salad with dressing, garnish with fresh cilantro, if

desired.

 

 

Cuisine:

" Fruit "

 

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Per serving: 467 Calories (kcal); 32g Total Fat; (59% calories from fat); 18g

Protein; 31g Carbohydrate; 44mg Cholesterol; 110mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

NOTES : The intriguing flavor combination in this salad comes from sweet and

savory ingredients, spiked with chile. Use fresh or dried, soaked chile, seeded

and minced. Try jalapeno, chipotle, serrano, small Anaheim, or yellow.

Nutr. Assoc. : 3921 909204 2544 2130706543 2236 4712 0 0 986 0 0 0 0

2130706543

 

 

* Exported from MasterCook *

 

Tropical Cherimoya Fruit Compote

 

Recipe By :California Heartland

Serving Size : 8 Preparation Time :0:00

Categories : Dessert Cart

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup orange juice

2 tablespoons orange liqueur (optional)

1 tablespoon brown sugar

1 teaspoon grated fresh ginger

2 cups cherimoya chunks -- peeled and seeded

(approximately 1 1/2 pounds of fruit)

2 seedless oranges -- halved

peeled and sectioned

or one 11-ounce can mandarin oranges

drained

1 cup peeled papaya chunks

substitute: mango, peach or nectarine

1/2 cup chopped macadamia nuts

or slivered almonds

 

In a measuring cup stir together orange juice, liqueur (optional), brown sugar

and ginger. Place cherimoya chunks in a non-metal bowl; pour orange juice

mixture over. Add orange and papaya pieces and nuts; toss gently. Cover and

chill 30 minutes before serving.

 

 

Description:

" Serve as fruit cocktail or as a condiment "

Copyright:

" 1999 by KVIE - California Heartland "

Yield:

" 4 cups "

 

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Per serving: 142 Calories (kcal); 6g Total Fat; (40% calories from fat); 2g

Protein; 20g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Serve this refreshing compote on its own in a dessert glass or goblet,

or use as a topping for a fruit ice cream, waffles or poundcake.

Nutr. Assoc. : 0 4305 0 20083 2544 2130706543 1014 2130706543 4354

2130706543 0 2130706543