Indonesian Fruit Salad
Contributed by: Geraldine Watson
This recipe makes a lot - 13 cups, and we keep a big bowl of it in the fridge and lilve on it all summer long. It can be a dessert or it can be more: if you add a good bread and a bit of cheese, you don't need anything else.
You can serve it as is or over watercress. It keeps fresh for about a week, and the cucumber just keeps getting crisper and crisper. It's the best fruit salad I've ever had.
- 1 cup brown sugar
- 3 cups water
- 2 tsp dried hot red paper flakes (OR LESS!!)
- 3 tbsp fresh lemon juice
- Segments from 3 large oranges
- Segments from 2 large grapefruit
- 2 mangos, peeled and cut in slices or chunks
- 2 sliced cucumbers, peeled and seeded (unpeeled if English or Japanese)
- 1 medium pineapple, peeled cored and cut into chunks
- 3 tbsp chopped Thai basil or basil and mint combined (optional)
In a small saucepan over moderate heat, boil sugar and water for 5 minutes. Add the pepper flakes and lemon juice.
Cool, the syrup to lukewarm. Assemble all of the fruit and cucumbers in a bowl. Pour the warm syrup over the mixture.
Chill well. Toss with greens if desired.
Be careful with the cayenne. The first time I made it this it was truly 'Fruit of Fire'!
Serving Size: Makes 1/2 Cup
Nutritional Information: Per Serving: 57 calories, 0.2 grams fat, 0 mg cholesterol. 2.6 mg. sodium.