Wednesday, 5 March 2014

"Chinese Fruit Salad"

Vogue Living Entertaining & Cooking Guide ’78, Australia

Chinese Fruit Salad

1 440g can pineapple pieces; 1 can lychees; 1 tblspn glace cherries, chopped; 2 tblspn crystallised ginger, chopped;  ¼ cup slivered almonds, toasted.

Drain syrup from canned fruits. Combine them with cherries and ginger. Chill well. Sprinkle almonds (heated and stirred over heat until lightly browned) on top. Serve.

These 1970s glass bowls are an absolute treasure that were recently delivered to the Pineapple Princesses from Western Australia. They are beautiful, thanks so much Kylie, that was very generous! Anne.

1 comment:

  1. Gorgeous bowls! Tinned lychees are such a great retro treat - I was so disappointed the first time I met a real one.