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Summer Fruit Salad

Posted by Cape Malay Cooking & Other Delights

Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.

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Common fruits used in fruit salads include strawberries, pineapple, sweet melon, watermelon, grapes, and kiwifruit, pawpaw, orange, satsuma or any fruit that take your fancy.

I used the following fruit:

1/2 pineapple

1/2 pawpaw

1/2 mango

2 pears

1 cup of mixed green and black grapes

2 kiwi fruits

3 apricots

2 peaches

1 banana

2 satsumas

1/2 lemon

1/2 cup orange juice

1/2 cup pineapple juice

2 tablespoons honey (optional)

Method:

Prepare the fruit with a small knife, preferably a serrated knife

Peel the fruit, I left the skin on of the peaches

Carefully remove any pips or stones

Half the grapes

Cut all the fruit into even cubes

Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first

Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration

Pour the orange and pineapple juices over the fruit

Drizzle the honey over the fruit

Gently mix all the fruit together, cover with a plate of plastic wrap

Refrigerate for at least 30 minutes, or longer, before serving

This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

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Posted in Desserts, Summer Fruit Salad

No Bake Cheesecake

Dec 30

Posted by Cape Malay Cooking & Other Delights

Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.

Ingredients:

1 packet strawberry or raspberry jelly (or jelly of choice)

Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.

Filling:

3 tsp gelatine

¼ cup cold water

2 x 250g cream cheese

250ml fresh cream

3 Tbsp castor sugar

Juice and rind of 1 small lemon

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Method:

Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.

Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.

Biscuit:

¾ packet tennis or marie biscuit (tea or nice biscuits will also work)

100g butter, melted

Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.