Time 15m Yield 10 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the apples, pears, mangoes and strawberries. In a small bowl, whisk the juices, cilantro, vinegar, lime zest and hot chili sauce. Drizzle over fruit mixture; toss to coat.
Time 1h20m Yield 6 Number Of Ingredients 8 Steps:
Mix pineapple, watermelon, mango, and green apple in a large bowl. Blend lime juice, honey, and jalapeno in a blender until smooth. Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.
Time 45m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray. In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated. Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool. For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero. To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.
Time 30m Yield 8 servings. Number Of Ingredients 19 Steps:
In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the coconut milk, lime juice, vinegar, chipotle, garlic, cayenne and brown sugar. Drizzle over fruit mixture; toss to coat. Sprinkle with additional corn chips or coconut if desired. Serve immediately.
Time 8h15m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Clean, drain, chop fruits; combine in a bowl. Combine juices, honey and cinnamon and pour over fruit. Cover and chill for overnight or 8 hours. *Iuse canned apricots and omit the prunes.
Time 15m Yield 6 , 6 serving(s) Number Of Ingredients 11 Steps:
Combine blueberries, strawberries, raspberries, blackberries, peaches, plums, jalapeno pepper and sugar in a large bowl; mix gently. Stir together jam, lime juice and mint in a small bowl until smooth. Pour over berry mixture and toss gently to combine. Let stand at room temperature 20-30 minutes before serving. NOTE If making ahead, do not add the jam mixture until 30 minutes before serving.
Time 5m Yield 8 appetizer or 4 main-course servings Number Of Ingredients 11 Steps:
In a medium bowl, whisk together the coconut juice, vinegar, sugar, chili, garlic, lime juice and fish sauce. Add the remaining ingredients and toss to coat. Serve with fragrant beef (see recipe).
Time 25m Yield 8 to 12 servings Number Of Ingredients 9 Steps:
Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.) Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.
