Thursday, Dec 20 2007

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Papaya Fruit Bowl

Ingredients:

1 small yellow ripe, firm, papaya
1 orange, segmented, deseeded and peeled
1 sweet lime segmented, deseeded and peeled
1 chickoo sliced into eight slivers
1 kiwi fruit, peeled, sliced into half rounds
1/2 cup black and/or green small seedless grapes
1 small banana peeled and sliced
1/4 cup canned cherries stoned
2 slices canned pineapples
2 tbsp. syrup of cherries from can
2 tbsp. syrup of pineapple from can
1/4 tsp. chaat masala
1 tsp. sugar powdered
3-4 pinches salt
3-4 pinches pepper powder
1/2 tsp. lemon juice
4 tbsp. water
1/4 packet lemon jelly
1 tsp. sugar
2 scoops vanilla icecream

Method:

1. Slit papaya into 2 vertical halves.
2. Core, peel, and deseed.
3. Make tiny slits throughout the inside of both halves.
4. Do not make incisions so deep that they make holes in the fruit.
5. Mix both syrups, salt, pepper, chat masala, sugar,
6. Sprinkle 1 mixture over each half papaya.
7. Keep in fridge till required.
8. Mix all fruit together, keeping banana aside.
9. Add remaining syrup mixture to tossed fruit.
10. Pile fruit mixture into both halves till almost full.
11. Return to fridge.
12. Boil water, add sugar and jelly crystals.
13. Mix till fully dissolved.
14. Add to vanilla icecream,.
15. Beat to thicken over a tray of icecubes.
16. Pour over fruit in papaya, chill till firmly set.
17. Before serving decorate with sliced banana slices.
18. Top with whipped cream (optional)
19. Serve chilled, but not frozen.

Making time: 30 minutes (excluding setting time)
Makes: 2 halves (approx. 6 servings)
Shelflife: 1 day

Nutritive value per serving.

Protein	:	2.57gms
Fat	:	1.60gms
Minerals	:	1.50gms
Fiber	:	2.42gms
Carbohydrate	:	41.1gms
Energy	:	184kcal

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