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Ingredientes
- 6 x Clementines
- 650 gm Fresh lychees, peeled and stoned (1lb 7oz)
- 1 sm Pineapple
- 6 piece Waitrose Stem Ginger in syrup
- 30 ml Syrup from the stem ginger, (2tbsp)
- 175 gm Physalis, (6oz)
Direcciones
- Squeeze the juice from two of the clementines and pour into a serving bowl. Add in the lychees.
- Cut away the skin of the pineapple, remove the centre core with a knife or possibly apple corer and cut the pineapple into segments. Add in to the salad.
- Peel the remaining clementines, break into segments and add in to the salad.
- Slice the ginger into thin slivers and add in to the bowl with the syrup. Open the physalis and remove most of the fruits but leave some in their papery husks and arrange over the salad.
- Refrigeratefor 30 min before serving.
- NOTES : The clean flavour of the lychees marries well with fresh pineapple, clementines and slivers of stem ginger. Physalis in their paper lanterns add in the last exotic touch. Although cream is not normally used in Chinese cooking, the fruit salad is delicious served with cream laced with a couple of drops of almond essence.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 332mg | 9% |
| Total Carbs 34.75g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 28.31g | 19% |
| Protein 1.59g | 3% |
