Top 5 Fruits of Summer

Summer season is here!

Have you already plan for your vacation? Well, most of us would be traveling, go hiking, picnics or take a deep splash in the clear pool or sea waters. Summer sun will be hotter than ever so don't forget to replenish with a lot of cool drinks and of course, tropical fruits. Wherever you are spending your summer vacation, a glass of cold fruit juice or shake will be a very good refreshment as we enjoy the heat of the sun.

Cool and Fresh Ambrosia

INGREDIENTS:
3 cups pineapple, chopped
2 medium-sized bananas, sliced
1 15 oz can of mandarin oranges, drained
1 16.5 oz can of dark sweet pitted cherries, drained
1 1/2 cup miniature marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1 8 oz container of fat free sour cream
2 tbsp fresh lemon juice


DIRECTIONS:
In a large bowl, combine first seven ingredients. Gently fold in sour cream and lemon juice.
Cover and chill until served. Enjoy!


source: www.fruits.com/recipe
photo from www.ifood.tv 

Caramelised Mango with Floating Islands and Coconut Custard

INGREDIENTS:

For the mango
1 mango, peeled, stone removed, flesh sliced
1 tbsp caster sugar


For the floating islands and coconut custard
1 x 400ml/14 fl oz can coconut milk
1 vanilla pod, split, seeds scraped out
2 free-range eggs, whites and yolks separated
pinch salt
4 tbsp caster sugar


PREPARATION METHOD:
1. Preheat the grill to its highest setting.


2. For the mango, place the mango slices onto a baking tray and sprinkle over the caster sugar. Place the mango slices under the grill and grill until the sugar has melted and is golden-brown.


3. For the floating islands and coconut custard, heat the coconut milk, vanilla seeds and vanilla pod over a medium heat for 4-5 minutes, or until barely simmering.


4. In a bowl, whisk the egg whites and salt until stiff peaks form when the whisk is removed. Gradually add half of the sugar until the mixture is glossy and well combined.


5. Using two metal spoons, make three quenelles of meringue. Poach the meringue quenelles in the coconut milk for 2-3 minutes, or until cooked through. Remove the floating islands from the pan using a slotted spoon and set aside. Discard the vanilla pod.


6. In a clean bowl, whisk the egg yolks with the remaining sugar until pale and fluffy. Pour over the hot coconut mixture, whisking continuously, until well combined.


7. Return the coconut custard to the pan and cook over a low heat for 3-4 minutes, or until the mix is thick enough to coat the back of a spoon.


8. To serve, arrange the caramelised mango pieces into the centre of a serving plate. Place the floating islands on top. Pour over the coconut custard.

 source: www.bbc.co.uk
photo from: cyclingcook.blogspot.com