St. Patty Day’s Recipe: Patty’s Pretty-Fruity Salad

 


I’m not letting some leprechauns taking over my kitchen this weekend, I’m in total control.  No drinking…just grinning (or greening!).  Not hosting a party, but was actually invited to a St. Patrick’s Day party — and need to bring something green, of course, I meant a green-colored dish or dessert.  Well, I decided to bring both.   My hubby insisted on my special pizza with Laing (what’s that…oh don’t you worry, you’ll meet this interesting pizza topping on my pizza post)…he really loved loved loved (3 times is a charm) this pizza.   Now what bout dessert…don’t like bringing a cake, am pretty sure there will be lots of store-bought decorated cupcakes, and oh please, I don’t enjoy vegetable shortening frosting (Paula Deen needs to lobby for butter for all store-bought cupcakes hehe).  So….am thinking…am still thinking…and here’s what I finally decided.

Patty’s Pretty-Fruity Salad
Go ahead and freeze this…and let the party guests enjoy this salad partially frozen, yum!

“P” fruits (my Patty fruits):
1 firm-ripe Papaya, peeled and seeded, and then cut into big chunks
1 can Peach halves, drained and cut into chunks
1 can Pineapple chunks, drained
Drain well and combine all fruits in a large bowl.

Pandan Jelly:
2 packets Knox unflavored gelatin, dissolved in 1/2 cup cold water
1/2 cup sugar
1 can (17.6 fl oz) Foco Coconut Juice + enough water to equal 3 cups
1/4 teaspoon Mc Cormick Buco Pandan Extract (available at Oriental stores)
3 drops green food coloring
Slowly sprinkle unflavored gelatin in liquid measuring cup filled with 1/2 cup water; let bloom for a minute.  Zap mixture in microwave 1 minute (may need to zap more in 10 seconds intervals) to fully dissolve gelatin.    In a medium mixing bowl, mix sugar and coconut juice.   Stir in buco pandan extract, green food coloring and dissolved gelatin mixture, whisking well to combine.   Transfer to a Pyrex square dish and refrigerate overnight until set to a firm but soft gel.

Pistachio Fruit Salad Dressing:
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 box pistachio flavored Jello instant pudding and pie filling
Whisk all ingredients in a medium mixing bowl to mix well.

Now you’re ready to give this salad a “green” light.   Cut jelly into nice chunks and gently mix with the fruits.  Pour pistachio dressing in fruits, slowly tossing well.   Transfer to plastic containers and freeze away.  And then “grin”!  That’s easy…and be ready for recipe requests at the party.

 

Port Edward’s Coconut Fruit Salad

Port Edward’s Coconut Fruit Salad

Can of Fruit cocktail
Honey Dew
Cantaloupe
Fresh ripe strawberries
Fresh Pineapple
1/4 can Coco Lopez
1 teaspoon vanilla
1 pint Heavy Cream

Open the can of fruit cocktail and place in a collander to drain.  Slice the ends off both the honeydew and cantaloup and then slice in half.  Scrape out the seeds and then medium dice (1/2 inch).  Destem all the strawberries and slice in half.  Slice the top of the pineapple off and then clean down the side of the pineapple removing all the eyes.  Slice the pineapple in quarters and remove the core.  Cut the pineapple to a 1/2 dice.  Place all the fruits in a large mixing bowl.

In a small mixing bowl, combine cream of coconut, vanilla and heavy cream, mixing thoroughly.  Pour over fruits and toss well.  Transfer to a plastic container, label, date and refrigerate.

Source:  Suburban Woman

Sarah’s Frozen Fruit Salad

Feel like wanting to beat that heat?  A quick fix is to enjoy a bowl of my frozen fruit salad.  It’s a simple recipe, merely throwing things together in a large bowl.   And when you are ready to serve, just take the container out of the freezer for some 30 minutes and scoop softened fruit salad to individual cups or salad bowls,  and enjoy!

Sarah’s Frozen Fruit Salad

4 ripe yellow mangoes, diced
1 can Chaokoh young coconut meat, drained and snipped into bite-size pieces
1 can Chaokoh jack fruit, drained and snipped into bite-size pieces
1 jar/bottle colored Kaong (chewy fruit of sugar palm tree), drained and rinsed (available at  Asian stores or Asian-foods aisle of supermarkets)
2 boxes Alsa green gulaman (gelatin) or any flavored gelatin
almond extract
1 can sweetened condensed milk
1 1/2 cups heavy whipping cream

Make gulaman (gelatin) squares.   In a medium-size saucepan, empty contents of 2 boxes gulaman.  Add 2 1/2 cups water and a splash of almond extract; whisk to dissolve.  Let boil.  Transfer to pyrex dish and chill until firm.  Cut into squares.

In a large bowl, combine diced yellow mangoes, coconut meat, jack fruit, kaong and gulaman squares.   Blend together condensed milk, whipping cream and a splash of almond extract in a medium bowl; stir into fruits and mix well.   Freeze.