Thursday, 5 March 2015
Pineapple fruit salad
Cooking For Brides by Ted Moloney, drawings by George Molnar 1965
“With sweets dinner ends on a light, gay note.With wine we are mellow. With your good food we are almost perfectly replete. Serious discussions, if any, have ended with the main course. From now on the conversation becomes bubbling, especially if there is champagne. Your sweet course, when it comes to the table, must heighten the stimulation. It has to be light, flippant, delicious – without a care for you.”
“Fruit Salads. These look their best served in a clear crystal bowl. Through the crystal you can see the fruits arranged layer upon layer of different colours. A layer of pineapple. On top of this a layer of bananas. A layer of very ripe apricots or peaches. To complete the rainbow, ripe, red strawberries all over the top. . . never have a great multiplicity of fruits. . . never chop your fruit up into tiny confetti-like pieces. . . be generous with sugar.”
Encyclopedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
Tropical Fruit Cup, Africa
1 ripe pawpaw; 1 banana; 1 cup diced pineapple, fresh or canned and drained; 1 small mango; 2 pieces preserved ginger; finely chopped; 1 tblspn medium sherry; juice 1 lime
1 Peel all the fruit and dice, Place in bowl.
2 Mix in the preserved ginger and pour over the sherry and lime juice. Chill in the refrigerator.