VRG > Vegetarian Journal > 1994 Issue July > Beyond Fruit Salad

Subscribe to the Vegetarian Journal

Beyond Fruit Salad

By Mary Clifford R.D.

While fresh fruit is great, it can sometimes be boring. To jazz up dinner parties or simply satisfy your own taste for something sweet after a meal, start experimenting. The following recipes lend themselves to your interpretation; so use your favorite fruits, or take the opportunity to try something you don't often eat.

Since the fruit family is so diverse, it's nearly impossible to give general advice on purchasing and storage. Some fruits ripen on the tree, bush, or vine on which they grow; others must be picked first. Some should be firm when purchased, while others should be soft. (The first time I purchased a persimmon, I chose a nice, ripe specimen; after biting into it, I realized I did something wrong — most varieties should be almost mushy before they're ready to eat!)

If your supermarket doesn't have literature on how to purchase a particular fruit, ask the produce manager. They are often more than willing to discuss the intricacies of their craft with anyone who wants to listen. Also check out the following books for additional information and recipes:

Fruit; A Connoisseur's Guide and Cookbook, by Alan Davidson (Simon & Schuster).

Sweet & Natural Desserts, by the editors of East West Journal (East-West Health Books).

Rodale's Basic Natural Foods Cookbook, edited by Charles Gerras (Rodale Press).

The New Laurel's Kitchen, by Laurel Robertson, Carol Flinders, and Brian Ruppenthal (Ten Speed Press).

SAVORY FRUIT AND LIMAS
(Serves 4)

A sophisticated side dish that will dress up everyday meals or grace an elegant dinner.

1-1/2 teaspoons margarine
1 small onion, chopped
2 cups coarsely chopped fruit (try apples, apricots, pears, pineapple, or a combination)
2 Tablespoons juice (pineapple, orange, or apple)
2 cups frozen, thawed or canned lima beans, drained

In nonstick saucepan, melt margarine over medium heat. Add onion and saute until well browned.

Add fruit and juice; cook, stirring, until fruit is tender. Add lima beans and cook, stirring, until hot throughout.

Total Calories per Serving: 158
Fat: 2 grams

FRESH FIGS WITH STRAWBERRY CREAM
(Serves 4)

Figs and whipped cream are a classic combination. Here we've substituted silken tofu for a lovely, sweet and creamy topping. You can also use the topping for other fruits, if figs are not available. Peaches, strawberries, or other berries work nicely.

One 10.25-ounce package silken soft tofu
1/3 cup natural no-sugar-added strawberry jam
1 teaspoon vanilla extract
8 fresh ripe figs

In blender or food processor, combine tofu, jam, and vanilla until smooth. Refrigerate 1 hour.

When ready to serve, split figs and place on dessert dishes. Top with chilled cream.

Total Calories per Serving: 142
Fat: 2 grams

TROPICAL SHERBET
(Serves 4)

This is certainly a great treat for a hot summer day!

3 cups ripe strawberries
1 cup unsweetened pineapple juice
1/2 cup chopped dates
1/4 cup shredded coconut
1 teaspoon vanilla extract

In food processor, combine all ingredients until strawberries are well chopped; mixture should be chunky.

Freeze mixture in ice cream maker according to manufacturer's directions. Or, pour into shallow pan and place in freezer, stirring every half hour or so, until mixture is frozen.

Total Calories per Serving: 159
Fat: 3 grams

SPARKLING MELON SOUP
(Serves 4)

In Europe, fruit soups are often served as dessert. You can serve this as an appetizer or dessert, or to refresh your palate between courses.

1 ripe cantaloupe, rind and seeds removed, cut into chunks
2 teaspoons lemon juice
1/2 cup thawed apple juice concentrate
1/2 cup champagne or sparkling cider
Mint leaves (garnish; optional)

In blender or food processor, combine cantaloupe, lemon juice, and apple juice concentrate until smooth.

Just before serving, stir in champagne or cider. Garnish with mint leaves, if desired.

Total Calories per Serving: 178
Fat: <1 gram

MANGO MANNA
(Serves 4)

Mangoes are a luscious, creamy fruit that need little or no preparation to turn them into something special.

3 ripe mangoes, peeled and cut into bite-size pieces
3/4 cup orange juice
1/2 teaspoon almond extract

Combine all ingredients. Refrigerate at least 1 hour before serving.

Variation: Substitute 3 tablespoons almond liqueur for 3 tablespoons of the orange juice. Omit the almond extract.

Total Calories per Serving: 122
Fat: <1 gram

POACHED SECKEL PEARS
(Serves 6)

Seckel pears are the tiny, sugar-sweet pears that appear in late fall. Poaching them in cranberry juice or wine imparts flavor and also a lovely pink blush. Choose ripe, but not overly ripe, fruit for this spiced dessert; for variety, you can substitute peaches or apples. Then, use any leftover poaching liquid for fruit soups, or serve as a warm or chilled beverage.

2 pounds seckel pears, peeled, stems left on
3 cups cranberry juice or a combination of juice and red wine
1 Tablespoon lemon juice
1 cinnamon stick
Several cloves

In saucepan, combine all ingredients. Heat to boiling, then reduce heat and simmer about 10 minutes.

Remove from heat and let cool. Refrigerate until ready to serve, at least 3 hours.

To serve, place pears in dessert cups. Spoon some of spiced mixture over pears.

Total Calories per Serving: 162
Fat: 1 gram

Warning: include(1993_jan_footer.php): Failed to open stream: No such file or directory in /home4/vrg/public_html/journal/vj94jul/1994_jul_fruit_salad.php on line 173

Warning: include(): Failed opening '1993_jan_footer.php' for inclusion (include_path='.:/opt/cpanel/ea-php82/root/usr/share/pear') in /home4/vrg/public_html/journal/vj94jul/1994_jul_fruit_salad.php on line 173