Читать книгу Summer Kitchen - Bernhard Long - Страница 48

Serves 4 meals

1 half papaya (as to the. 200 grams)

1 small mango (as to the. 300 grams)

125 grams Physalis

1 medium pineapple (700 grams)

1 Kiwi

1 lime

3 tablespoons cane sugar

3 tablespoons grated coconut wide

150 grams of coconut yoghurt

2 tablespoons milk (1.5% fat)

The preparation sequence

Peel papaya and remove the seeds, peel mango and pulp crush the stone. Both chop fruit into bite size pieces.

Physalis solve each of the parchment skins, disassemble underwater washing into two parts.

Peel pineapple, chop into four pieces, the stalk cut out. shred flesh into bite-size pieces.

Peel kiwi and chop into pieces. crush lime in two halves, express and measure 2-3 tablespoons juice. All pieces of fruit with lime juice and sugar mix, leave to soak for 20 minutes.

Grated coconut roasted in a skillet light brown without fat.

beat just before serving coconut yoghurt and milk froth with the churning of the hand mixer or a whisk.

distribute coconut sauce over the salad and sprinkle with the toasted coconut.