Fruit Salad Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| China grass | 5 Gram | |
| Strawberry essence | 2 Teaspoon | |
| Peaches | 29 Ounce (1 Tin) | |
| Vanilla essence | 1⁄4 Teaspoon | |
| Castor sugar | 25 Gram | |
| Orange | 1 | |
| Water | 4 Cup (64 tbs) | |
| Red food color | 1 1⁄2 Teaspoon | |
| Lemon | 1 , juiced | |
| Cherry | 18 (For Garnish) | |
| Cream | 1 Cup (16 tbs) | |
| Banana | 1 | |
| Papaya | 100 Gram |
Nutrition Facts
Serving size
Calories 399 Calories from Fat 20
% Daily Value*
Total Fat 2 g3%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 2.7 mg0.9%
Sodium 72 mg3%
Total Carbohydrates 95 g31.7%
Dietary Fiber 4.4 g17.6%
Sugars 71.6 g
Protein 3 g6.9%
Vitamin A 15.7% Vitamin C 69.9%
Calcium 11.6% Iron 3.3%
*Based on a 2000 Calorie diet
Directions
1 In a bowl, soak the china grass for an hour.
MAKING
2 In a pan, boil the water.
3 Add in china grass and stir until dissolved.
4 Remove from the heat.
5 Add in the sugar, essence and color and mix well.
6 Strain well.
7 In a round mould, place a tumbler , or take a ring mould,.
8 Arrange peaches and cherry, pour a little liquid china grass on peaches and allow it to set.
9 Pour the rest of the mixture over it and allow to set.
10 Carefully unmould on a plate.
11 In a bowl, whip the cream with castor sugar and vanilla essence.
12 Add in the chopped fruit.
13 Fill the mixture in the centre of the jelly.
SERVING
14 Decorate the top of the pudding with whipped cream.
15 Serve cold.
Chef
