Tropical Fruits with Coconut Ice Cream
Ingredients:
For the Salad:
1 mango, peeled, pitted and cut into thin slivers, soaked in simple syrup
2 kiwis, peeled and sliced about 1/4-inch thick
1 banana, peeled and cut into 1/4-inch thick pieces
1/2 pineapple, peeled and cored and cut into chunks (or use canned chunks)
1 jar papaya in light syrup, pieces cut into thin slices
1/2 jar or 1 can Mandarin orange segments
For the Assembly:
1 pint Hagen Daz Coconut Ice Cream or sorbet
mint sprigs, for garnish
Directions:
1. Prepare the salad by assembling all the fruit, drained of their syrups into a bowl and toss.
2. In another bowl, blend the syrups and pour over the fruit.
3. Place a scoop of fruit salad into each bowl and add a scoop of coconut ice cream or sorbet.
4. Pour some of the syrup on top of the ice cream or sorbet. Top with a mint sprig and serve immediately.
Notes: Seriously delicious, and best with fresh fruit. Try pouring a Tablespoon of dark rum over this for a really exciting variation.
Try serving this recipe with gaufrettes or other thin cookies or wafers. With coconut sorbet, in a small amount, this makes a great appetizer, quite surprisingly, as a refreshing palate cleanser. Try other sorbets, such as strawberry, mango, or lemon. Be as creative as you desire.
For the Salad:
1 mango, peeled, pitted and cut into thin slivers, soaked in simple syrup
2 kiwis, peeled and sliced about 1/4-inch thick
1 banana, peeled and cut into 1/4-inch thick pieces
1/2 pineapple, peeled and cored and cut into chunks (or use canned chunks)
1 jar papaya in light syrup, pieces cut into thin slices
1/2 jar or 1 can Mandarin orange segments
For the Assembly:
1 pint Hagen Daz Coconut Ice Cream or sorbet
mint sprigs, for garnish
Directions:
1. Prepare the salad by assembling all the fruit, drained of their syrups into a bowl and toss.
2. In another bowl, blend the syrups and pour over the fruit.
3. Place a scoop of fruit salad into each bowl and add a scoop of coconut ice cream or sorbet.
4. Pour some of the syrup on top of the ice cream or sorbet. Top with a mint sprig and serve immediately.
Notes: Seriously delicious, and best with fresh fruit. Try pouring a Tablespoon of dark rum over this for a really exciting variation.
Try serving this recipe with gaufrettes or other thin cookies or wafers. With coconut sorbet, in a small amount, this makes a great appetizer, quite surprisingly, as a refreshing palate cleanser. Try other sorbets, such as strawberry, mango, or lemon. Be as creative as you desire.