*  Exported from  MasterCook  *
 
               ALAIN SENDEREN'S SALADE DE FRUIT EXOTIQUE (HH)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       T            Plus 2 teaspoons sugar
      1/2                Vanilla bean, split
    3                    Coriander seeds
    1                    Whole clove
      1/4   t            Five-spice powder
                         Zest of 1 lime
                         Zest of 1/2 lemon
      1/2   t            Chopped fresh ginger
    1                    Sprig of fresh mint (OPT)
    1       T            Fresh lime juice
    1                    Pineapple
    1                    Mango
    2                    Large kiwis
    2                    Passion fruits
 
   And ideal fruit salad or dessert for Winter, because the tropical fruits
   are available year-round and ripen naturally.  The riper and more fragrant
   the fruit, the better the salad.
   
   In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla
   bean, coriander seeds, clove, five-spice powder, lime and lemon zests,
   ginger, and mint, if using.  Simmer over moderate heat for 10 minutes.
   Set aside to cook.  Then stir in the lime juice.  (The syrup can be made
   up and refrigerated for up to a week before serving the salad.)
   
   Slice off the top and the rind from the pineapple; quarter it lengthwise.
   Reserve 3 of the quarters for another use.  Slice 1 of the quarters
   crosswise 1/8-inch thick.  Using a sharp paring knife, peel the mango and
   slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch
   thick.  Slice each mango disk in half lengthwise.  Peel the kiwis and
   halve lengthwise.  Cut each half lengthwise into thin wedges.
   
   Divide the fruit evenly and arrange in each of 4 shallow soup bowls,
   overlapping the slices to form a decorative pattern.  Strain the reserved
   syrup and divide equally among the 4 servings.  Cover with plastic wrap
   and refirgerate for at least 1 or up to 4 hours.  Just before serving,
   halve the passion fruits crosswise.  Using a teaspoon, scoop the pulk out
   of each half onto the fruit in each bowl.
   
   Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G
   fat; 37.0 G Carbohydrate.
  
 
 
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