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Recipes
Chill and prepare for serving:
Fresh fruitFive minutes before serving sprinkle lightly with:
Confectioner's sugarImmediately before serving, flavor with:
Lime juice, lemon juice, sherry or liquor(this one is for people over 18)or lightly sprinkle slightly sweetened fruit juice.Garnish with:
Glazed mint leaves,794,or sweet woodruff.
30 fresh or canned grape leaves1/2 a cup of uncooked rice
2 cups of finely chopped onions
1/3 cup olive oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
1/4 cup pine nuts
1/4 cup currants
(1 cup finely minced lamb)
note: Do not roll the leaves too tightly, as the rice will swell. Cook for same amount of time as cabbage leaves on a plate, over low heat about 1 1/2 hours. Serve chilled.
2 navel oranges carefully peeled
3 bananas cut into thin slices
Pineapple according to taste
20 grapes 1/2 peeled
Combine and stir:
1/4 cup confectioners sugar1 1/2 cups shredded coconut
Arrange alternate layers of oranges and bananas in individual serving dishes or in a bowl.
Sprinkle each layer with part of coconut mixture leaving some for top.
Pour some orange juice over the fruit.
Chill before serving add any ending flourish you would like.
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2 mangos
1 teaspoon of vanilla
1/4 of a cup of cherry juice
Sugar add to taste
1 Kiwi
A hand full of grapes
3 raspberries
Takes the mangos and put them in a food processor and take the juice and cool in the refrigerator. After cooling it for 5 minutes add the vanilla and the sugar. Add the cherry juice and the raspberries. Peel the kiwi and dice it. Add the grapes and put it all the processor. Process for 2 minutes and then cool for 15 minutes. Enjoy!
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