Cooking with fruit

Cooking with fruits can be as extensive as with vegetables and meat. In China too fruits are popular. Fruit salads and fruit drinks can be found at almost any street corner. On this page you find the Five Cup Fruit Salad or a Snowball Salad. How about a fruit curry? Try them out your self.

Five Cup Fruit Salad

Ingredients and Directions

• 11 oz Can mandarin oranges, draind
• 13 1/2 oz Can pineapple chunks, draind
• 1/2 c Juice from pineapple
• 1 1/2 c Miniature marshmallows
• 2 c Sour cream
• 3 1/2 oz Flaked coconut

Grapes/cherries for garnish Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries.

Snowball Salad

Ingredients for Snowball Salad Recipe

• 1 ct (medium-size) Cool Whip
• 1 ct (medium-size) small curd
• -cottage cheese
• 2-1/2 cn Fruit cocktail; drained
• 1 pk Lemon Jello

Snowball Salad Preparation

Mix first three ingredients together. Add dry Jello. Mix thoroughly and chill. Spoon into individual dessert dishes. You can't get it easier.

Fruit Curry

• 2 c Long grain brown rice
• 4 c Water
• 1 ts Sea salt
• 2 Onions, chopped
• 1 ts Sea Salt
• 4 tb Safflower oil
• 1 Zucchini, sliced in rounds
• 1 c Eggplant, cubed
• 3 Green apples, cored and sliced into rings 2 Peaches, peeled and sliced
• 1/2 c Raisins
• 1/2 c Apple juice
• 2 Hpg tbs Curry powder
• 2 tb Red wine vinegar
• 2 tb Fresh lemon juice
• 1 ts Lemon peel
• 1/4 c Raw peanuts, chopped
• 2 Bananas, diagonally sliced

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients.

Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in warm water for 1 hour before using them.

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