Prickly Pear (Cactus Pear) Sorbet

A native to Mexico, the prickly pear is a fruit of many contrasts.This fruit of the desert is also known as cactus pear and in Mexico is called tuna.It is a fruit of the opuntia cactus but is actually considered a berry.The fruit grows in clusters, is egg-shaped, and measures about 4" length.It has either a purplish or light green outer skin and inside has a soft pulp with a multitude of hard seeds.It can be eaten raw or used in drinks, made into preserves,or added to salads.

Prickly Pear(Cactus Pear) is commonly found throughout the Southwestern U.S. and Central America.It is available in early Spring till Fall seasons.It is a good source of vitamin C and A.It can be found in most Latin markets or you can find it in my Amazon store.Below is a recipe for a sorbet using this fruit.

Yeild :1 quart

Ingredients:

8 prickly pears, deseeded, juiced

1/2 sugar

2 Tbsp. apple juice

2 tsp. lemon juice

1. Put all ingredients into a large saucepan, set over mediuim heat and warm, stirring just till the sugar is completely dissolved.



2. Transfer the liquid to a bowl and chill completely (about 1 hour).



3. Transfer the mixture to your ice cream maker and freeze according to manufacturers instructions.



4. Enjoy immediately or will keep for about a week stored in an airtight container in the freezer.

Pomegranate Sorbet

Not so long ago, pomegranates were virtually unknown.But with all the intrest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products from juices all the way to desserts.There are two kinds of pomegranates.There is the "sour" kind that is used in many Middle Eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"kind which is the one that is most readily avaailable in the U.S..

Pomegranates mature in the fall which is about the time that you start seeing them in the produce section.They are extremely rich in antioxidants especially in Vitamin C, pantothenic acid, and potassium.Pomegranates are believed to cool and cleanse the system and aid in digestion and as such are eaten in a variety of ways throughout the world.Whether just as-is or in rice dishes, stews, and stuffings just to name a few.Below is a simple sorbet using this extremely versatile fruit.Hope you enjoy it.

Makes 1 quart

Ingredients:

3 c pomegranate juice

1/2 c sugar

2 Tbsp.pomegranate syrup/molasses

2 tsp.fresh lemon juice

1. Put all ingredients into a large saucepan,set over medium heat, and warm, stirring till the sugar dissolves.



2. Transfer the mixture to a large mixing bowl and refrigerate till completely cold.



3. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.



4. When finished enjoy immediately or store in an airtight container in the freezer.

Stuffed Rambutans

A scary fruit to behold, the rambutans are another tropical treat from the South Asian continent.Rambutans are native to Malaysia, but are enjoyed throughout Southeast Asia.It is a small fruit measuring from 5-7 cm. in size.It's color ranges from a light yellow to crimson red and is characterized by tiny hair-like protrusions on its outer skin. Inside, rambutans are a pearly, translucent white similar to a grape.Rambutans are made into jams, used in tropical fruit salads,or in desserts but they are most commonly consumed raw.

Rambutans can be opened by applying pressure with a sharp knife and prying it apart from the skin.Rambutans are best bought fresh and eaten the same day.Outside of Asia, they are hard to find fresh but I have seen them in some Asian supermarkets canned.Rambutans are normally available August-October.They are high in Vitamin C and antioxidants.

Yield:4 Servings

Ingredients:

1 small banana, peeled, mashed

juice of 1 lime

16 fresh rambutans or canned, drained, and rinsed in cold water to remove sugar

12 pitted dates,chopped

1 vanilla bean, seeds removed or 1 Tbsp. vanilla extract

1. In a small bowl, mix banana with lime juice and set aside.Gently slice of the top of the rambutan and loosen the outer skin from the fruit.Gently cut an X on the of the fruit, open it and extract the small seed and discard it.Repeat with the remaining rambutans.Open the fruit slightly so it resembles a four-petal flower.

2. In a food processor or blender, blend the mashed banana with the dates and vanilla beans or extract(if using) until smooth.

3.Spoon equal amounts of banana-date paste in the center of each rambutan and bring the sides up a little closer to enclose the filling.Cover and chill for 30 minutes before serving.

Lychee Fruit Parfait

Lychee is a fruit of a tall evergreen that is native to subtropical parts of Asia.It is a heart-shaped fruit the size of a walnut with a rough , leathery reddish skin.When gently cracked, it yields a transluscent , white skin surrounding a smooth, brown seed that is similar to a skinless grape.Like all fruits, lychees are best eaten fresh, but unfortunately are hard to find. Fortunately, canned lychees are widely available in many Asian markets and unlike many fruits, they retain much of their sweet, floral flavor.Lychees can be eaten as is or be used in smoothies, compotes, sorbets, or salads.

6 Servings

Ingredients:

1/2 honeydew melon, cut into chunks

2 peaches, cut into pieces

2 ripe bananas

1/2 c strawberries, sliced

12 lychees, peeled, seeded and halved or if using canned rinsed and halved

2 c plain yogurt

almonds, sliced to garnish

1. Spoon the first five ingredients evenly into 6 serving glasses.



2. Top with the yogurt and garnish with the almonds.



3. Serve immediately.

1. Spoon first 4 ingredients evenly into serving glasses.





2. Top with soy yogurt





3. Garnish with almond slices