Winter Fruit Platter With Raspberry Sorbet

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* Exported from MasterCook *

 

Winter Fruit Platter With Raspberry Sorbet

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 241

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 small pineapple

2 kiwi fruit

1 mango

1 banana

1 cup store-bought raspberry sorbet -- no sugar added

Mint sprigs

 

SERVES 4

 

A platter of sliced fresh fruit arranged in mounds of contrasting color

makes an appetizing sight at the end of a meal. All the fruit except the

banana can be cut ahead of time; cut the banana just before serving to

prevent browning. Many markets carry imported mangoes year-round; if you

can't find one, substitute a fruit that will contrast with the others in

color- and texture, such as an orange. Cut off the ends, cut away the peel

and white pith, then slice into rounds or sections.

 

Remove pineapple core. Carefully slice the flesh away from the rind,

leaving the flesh in one piece, then cut the flesh into 1/2-inch-thick

slices. Set aside.

 

Cut the kiwi in half lengthwise. With a soupspoon, scoop the kiwi flesh

away from the skin in one piece. Cut each half in thirds length-

wise. Set aside.

 

To peel the mango, cradle it in one hand and, with a small sharp knife,

peel the side that's facing up. Carefully slice the flesh away from the

pit in lengthwise slices. Turn the mango over and peel and slice the other

side.

 

On a large serving platter, arrange the pineapple, kiwi, and mango

attractively in separate mounds. Leave room for the banana. Cover with

plastic wrap and refrigerate until ready to serve, then peel the banana,

slice it thickly, and add it to the platter.

 

To serve, put 1/4 cup raspberry sorbet on each of four chilled dessert

plates. Garnish with a sprig of mint. Pass the fruit at the table so

diners can serve themselves.

 

TIP: A mango puree makes an excellent sauce for almost any fresh fruit. To

make it, peel, slice, and dice a ripe mango, then push the fruit through a

sieve with a wooden spoon. Add a pinch of sugar, if necessary, and a

squeeze of lemon or lime. Serve with sliced bananas, raspberries, peaches,

blackberries, or pineapple. How do you know when a mango is ripe? Smell

it. It should have an alluring tropical perfume.

 

Serving size: 1 cup fruit, 1/4 cup sorbet. Calories,: 128, Fat: 0.5 g,

Cholesterol: 0 mg, Carbohydrate: 23.0 g, Protein: 1.5g, Sod urn: 33.0 mg.

 

 

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