**Ambrosia Fruit Salad **
Yogurt and Fruit Salad
Preparation time: 1 Hour
Serves: 6-10 People
Ingredients:
2 Large navel oranges
2 Granny Smith apples
1-2 Small Haas avocados
1-2 Black plums
1-2 Nectarines
1-2 Peaches
1 Cup Seedless grapes
1 Ruby red grapefruit
1 Canteloupe
1 Bosc pear
1 Fuji apple
1 Lemon
1 Quart Kefir Cheese or Lebne*
¼ Cup light amber maple syrup
1 Tbs Vanilla extract
- Kefir cheese or Lebne is genuine yogurt. It is made using whole cream and has the dense consistency of sour cream with a wonderful yogurt tang. Ordinary yogurts do not compare to this product. It can be found at Arabic and Middle Eastern food stores and specialty shops. One supplier is:
Mediterranean Trading Post
Los Angeles, CA 90065
If you are unable to find this product, be sure to substitute a very high quality commercial yogurt. Nancy’s, White Cloud and Pavel’s are among some of the better ones. Be sure to check that the yogurt is made using whole milk for the correct texture and richness.
Preparation:
Cut all citrus fruit except the lemon into supremes (to make supremes, see note below). Squeeze the juice from the citrus cores and the lemon into a very large mixing bowl. Peel the larger fruits before adding to the salad. Proceed to pit and cut up all fruit that might oxidize (pear, apple, peach, etc.) into fork size pieces. Toss the fruit in the citrus juices to coat them. Cut up the rest of the fruit into bite size pieces and place in the bowl. Cut the melon in half, remove the seeds and use a melon baller to scoop out the flesh. Combine all of the fruit into the bowl and toss in the citrus juice once more.
In a separate smaller bowl mix the yogurt with the maple syrup and vanilla extract. Work the mixture until smoothe. Drain the citrus juice from the cut up fruit and slowly add it to the yogurt. Be sure not to thin out the yogurt too much. If necessary, do not use all of the citrus juice.
Before adding the yogurt mixture to the salad, peel and seed the avocados. Cut them up into small pieces and add them to the fruit. Add the sweetened yogurt and fold gently to avoid breaking up the fruit.
For best results, avoid using highly colored fruits such as cherries, and berries. These tend to bleed into the salad and color it. Avoid using bananas as they tend to lose their texture too quickly. Blueberries are permissable if they are fresh. If you are going to serve this salad immediately after preparation it may include the berries and other fruits mentioned above.
Note: To cut supremes from citrus fruit;[list][li] Cut the top and bottom of the fruit off to create flats.[/li]
[li] Standing the fruit on its bottom, cut away the rind with sawing downward strokes.[/li]
[li] Each cut should remove both the peel and any of the white pith underneath, revealing the flesh of the fruit.[/li]
[li] Once the entire fruit is exposed, hold it in your hand and begin removing supremes.[/li]
[li] Gently cut into the fruit along the edge of one of the segment lines. Cut along the adjacent one to release the wedge of pure fruit.[/li]
[li] Be sure to remove any seeds and partition material that may remain with the supreme.[/li]
[li] Contine until all of the supremes are released from the fruit.[/li]
[li] Squeeze the core with your hand and collect the juice in a bowl for later use.[/li][sup]THE NEW ACTIVE RECIPE INDEX IS HERE.[/sup]