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Pineapple, Kiwifruit and Lychee Salad Preparation 10 minutes Serves 4 Divide a 410 g can pineapple pieces in natural juice or light syrup among 4 bowls. Peel and slice 4 kiwifruit and arrange on the pineapple. Add 410 g can lychees, with their syrup. Add a squeeze of fresh lime juice just before serving.
P HOTOS: (KIWIFRUIT, SM OOTHIE) i STOCK
5-Minute Fruit Smoothie Combine 1 cup p (250 ml) milk, 1 ripe banana or mango, ¼ cup (40 g) blueberries and 1 teaspoon honey in a blender. Blend until smooth. Serves 2.
Strawberry Granita Preparation 15 minutes, plus 30 minutes soaking and 2 hours freezing Cooking Nil Serves 4 500 g ripe strawberries, sliced ⅓ cup (80 g) caster sugar, or to taste 1 cup (250 ml) blackcurrant or cranberry juice Strawberries, raspberries or other berries, to serve 1 Put the strawberries in a bowl, sprinkle over the sugar and combine gently. Leave to macerate (soak) for 30 minutes at room temperature. 2 In a food processor or blender, process strawb strawberry mixture to a smooth purée. Taste and ad dd more sugar, if necessary. Set aside 150 ml of the purée to serve as a sauce. 3 Mix tthe remainder of the purée with the currant juice. Place in a deep metal tray blackc eeze for 3 hours, or until set. Then, using and fre a fork, scrape the surface until you have a mixturre that consists of separate, almost fluffy, e crystals. Spoon granita into bowls, soft ice ate with berries and serve with the sauce. decora PER SERVING 572 kJ, 137 kcal, 2 g protein, <1 g fat, (0 g saturated fat), 31 g carbohydrate (31 g sugars), 3 g fibre, 16 mg sodium
January•2017
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