Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - Страница 48

Serves 4 meals

1 half papaya (so to the. 200 grams)

1 small mango (so 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 yogurt

2 tablespoons milk (1.5% fat)

The preparation sequence

Peel papaya and remove the seeds, peel mango and chop the flesh from 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, let 20 minutes.

Roast grated coconut in a skillet light brown without fat.

Just before serving, beat 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.