Chinese Fruit Bowl Recipe
Ingredients
| Pineapple - 1 ripe (3 lb) | ||
| Strawberries - 1 pint, washed and hulled | ||
| Litchi | 1 Can (10oz) | |
| Mandarin-orange sections - 1 can (11 oz), drained | ||
| Kumquats | 1/2 Cup (16 tbs), preserved | |
| Bananas | 2 | |
| Syrup from preserved kumquats - 1/2 cup | ||
| White rum | 3/4 Cup (16 tbs) | |
| Ginger | 2 Tablespoon, candied | |
Directions
MAKING
1. With a long-bladed, sharp knife, cut pineapple into quarters, right through frond.
2. Remove pine- apple, in one piece, from shells and remove core.
3. Slice pineapple into wedges, 1/4 inch thick.
4. In large bowl, gently toss pineapple wedges with remaining ingredients.
5. Refrigerate, covered, until well chilled—2 hours or longer.
SERVING
6. Serve chilled with garnish of your choice.
1. With a long-bladed, sharp knife, cut pineapple into quarters, right through frond.
2. Remove pine- apple, in one piece, from shells and remove core.
3. Slice pineapple into wedges, 1/4 inch thick.
4. In large bowl, gently toss pineapple wedges with remaining ingredients.
5. Refrigerate, covered, until well chilled—2 hours or longer.
SERVING
6. Serve chilled with garnish of your choice.
Chef
