Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Cooking Fruit
    Cooking Fruit
    Cooking Fruit
    Ebook258 pages1 hour

    Cooking Fruit

    By Eva Lopez

    ()

    Read preview

    About this ebook

    Enjoy these 100 delicious and tasty fruit-based dishes! From desserts to main courses,

    from salads to snacks, from sweet to salty dishes, in this practical cookbook you will find

    lots of tasty ideas, able to satisfy any palate! Also remember that eating fruit allows to

    assimilate very important nutrients for our health. The 100 recipes are all accompanied by

    photos and step-by-step directions, to consent even to inexperienced cooks to realize

    them... What are you waiting for? Allow yourself this awesome mix of taste and health!
    LanguageEnglish
    PublisherYoucanprint
    Release dateNov 14, 2016
    ISBN9788892635708
    Cooking Fruit

    Related to Cooking Fruit

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Carmen’s Favourites

      Oct 22, 2021

      Carmen’s Favourites
      6 min read

    • Article

      6 WAYS with AVOCADOS

      Jul 22, 2022

      6 WAYS with AVOCADOS
      5 min read

    • Article

      Jude’s FAMILY TABLE

      Nov 10, 2019

      Jude’s FAMILY TABLE
      3 min read

    • Article

      A Festival Of Fruit

      Jan 22, 2021

      A Festival Of Fruit
      5 min read

    • Article

      In Season

      Jul 20, 2022

      In Season
      7 min read

    • Article

      Marvellous Mangoes

      Apr 14, 2021

      125g butter¾ cup caster sugar2 eggs½ cup desiccated coconut1¼ cups self-raising flour, sifted1 cup buttermilk Preheat the oven to 180°C. Grease a 6cm-deep, 25cm heart-shaped cake pan. Line the base with baking paper. Use an electric mixer to beat t

      3 min read

    • Article

      MUMS the WORD

      May 5, 2019

      MUMS the WORD
      4 min read

    • Article

      Lunch With Friends

      Sep 11, 2019

      Lunch With Friends
      6 min read

    • Article

      Recipes Eating With The Sisters

      Aug 16, 2021

      Recipes Eating With The Sisters
      4 min read

    • Article

      Fast Ed’s Kitchen

      Nov 10, 2021

      Fast Ed’s Kitchen
      6 min read

    • Article

      Cooking With Karen

      Nov 10, 2021

      Cooking With Karen
      3 min read

    • Article

      Rise And Shine

      Oct 25, 2020

      Rise And Shine
      4 min read

    • Article

      Perfect Pick-me-ups

      Jul 30, 2021

      Perfect Pick-me-ups
      5 min read

    • Article

      Cook With The Season

      Feb 22, 2024

      Cook With The Season
      7 min read

    • Article

      Awesome Avo!

      Oct 1, 2021

      Awesome Avo!
      5 min read

    • Article

      Winter’s Table

      Jun 30, 2019

      Winter’s Table
      6 min read

    • Article

      Rise And SHINE

      Sep 1, 2023

      Rise And SHINE
      5 min read

    • Article

      Mango Magic

      Jan 14, 2022

      Mango Magic
      4 min read

    • Article

      What’s Hot!

      Jun 9, 2021

      What’s Hot!
      7 min read

    • Article

      The Breakfast Club

      Jul 28, 2019

      The Breakfast Club
      5 min read

    • Article

      Versatile Vegetarian

      Aug 21, 2020

      In this recipe Reuben transforms traditional family flavours into a more modern dish. The recipe works equally well for large and mini quiches. MAKES 1 LARGE QUICHE PREPARATION: 20 MIN COOKING: 30 MIN BAKING: 20 MIN 30ml (2T) oil2,5ml (½t) black

      5 min read

    • Article

      Go Bananas!

      Feb 21, 2020

      Go Bananas!
      3 min read

    • Article

      COOKING With Pineapple

      Dec 14, 2022

      COOKING With Pineapple
      9 min read

    • Article

      In Praise Of Pears

      Mar 3, 2021

      In Praise Of Pears
      6 min read

    • Article

      Using The Plot

      Aug 22, 2021

      Using The Plot
      4 min read

    • Article

      In Season Rhubarb

      Jul 31, 2022

      In Season Rhubarb
      6 min read

    • Article

      MISO Yum!

      Jul 10, 2022

      MISO Yum!
      3 min read

    • Article

      Mum’s THE WORD

      Apr 25, 2021

      Mum’s THE WORD
      4 min read

    • Article

      Deck your TABLE

      Dec 15, 2023

      Deck your TABLE
      8 min read

    Related categories

    Reviews for Cooking Fruit

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Cooking Fruit - Eva Lopez

      SALAD

      AAM KI LASSI

      Prep. Time: 15 minutes

      Servings: 4

      Ingredients:

       Mango: 1

       Yogurt: 1 cup (250 ml)

       Sugar: 1 tablespoon (15 g)

       Green cardamom powder: a pinch

       Saffron: 2-3 strands

      Directions:

      1. Wash, peel, remove seed from mango and make a puree of its flesh in a

      mixer. Transfer into a bowl.

      2. In the same mixer blend yogurt, sugar and ice cubes for a minute.

      3. Add mango puree and blend for half a minute on minimum speed.

      4. Garnish with saffron strands and serve chilled.

      AAVAKAAYA

      Prep. Time: 30 minutes

      Servings: 10

      Ingredients:

      Raw mangoes: 6, cut into 1-inch (2.5 cm) pieces

      Red chili powder: 250 g (9 oz)

      Salt: 250 g (9 oz)

      Mustard powder: 250 g (9 oz)

      Sesame oil: 750 ml (3 cups)

      Methi seeds: 2 tbsp (30 ml)

      Directions:

      1. Deseed and cut mangoes into pieces including the central hard part.

      2. Measure out the mango pieces with a cup into a glass or ceramic jar.

      3. Keep the same cup as measuring cup.

      4. Prepare the spice mix by mixing together equal quantities of chili

      powder, mustard powder and salt.

      5. For one measure of mango pieces measure out one measure of spice

      mix.

      6. Mix thoroughly.

      7. Top up the mango spice mix with sesame oil until all the mango pieces

      are completely covered.

      8. Heat a small quantity of sesame oil in a pan. After it starts smoking,

      turn off the heat and add methi seeds.

      9. Once the methi tadka has cooled down add it to the pickle and mix

      thoroughly.

      10. Let the pickle cure for at least 3 days before serving.

      AMBE GOJJU

      Prep. Time: 15 minutes

      Cooking Time: 5 minutes

      Servings: 3

      Ingredients:

       Ripe mangoes: 11

       Jaggery - 1 lemon sized ball - grated

       Green chilies

       Water: 2 cups (470 ml)

       Oil: 1 tsp (5 ml)

       Dry red chili: 1 or 2

       Mustard: 1 tsp (15 ml)

       Curry leaves: 4

      Directions:

      1. Wash the mangoes well.

      2. Remove the skin of 10 mangoes keeping the pulp intact.

      3. Squeeze out all the juice from the mango skin adding little water, but

      use your hand.

      4. Remove the pulp of 1 mango and keep aside.

      5. Take a blender and blend the mango pulp, jaggery, ½ green chili and 1

      cup water to a smooth paste.

      6. Now take a large bowl, put the peeled mangoes in it, add the squeezed

      out juice from the skin, the blended pulp, and the remaining part of the

      green chili, salt and mix well.

      7. Now take a seasoning pan, add oil put mustard, when they crackle, add

      curry leaves, red chili and fry well.

      8. Now pour over the mangoes and mix well.

      AMLA MURABBA

      Prep. Time: 5 minutes

      Cooking Time: 20 minutes

      Servings: 4

      Ingredients:

       Fresh amlas: 1 kg (2 pounds)

       Citric acid: 4 g (0.15 oz)

       Sugar: 1.25 kg (2.75 pounds)

       Alum: 0.5 tsp (2.5 ml)

      Directions:

      1. Wash amlas properly and perforate all over it with a fork.

      2. Take 2 liters (4 pints) of water and dissolve alum in it. Put amlas in this

      water.

      3. Soak them for a day.

      4. Wash the amlas with alum water.

      5. Drop amlas in boiling water. Boil for 2 minutes. Remove and leave

      aside.

      6. Make sugar syrup with ¾ liter (1.5 pint) of water.

      7. Soak the cooked amlas in the sugar syrup for 24 hrs.

      8. Take out amlas from syrup.

      9. Boil the sugar syrup to restore its original consistency.

      10. Add citric acid and strain the syrup.

      11. Return amlas in syrup. Keep for 24 hours.

      12. Repeat the process for 4 days.

      13. Preserve the murabba in a tight jar.

      APPLE AND RED CABBAGE SLAW

      Prep. Time: 20 minutes

      Servings: 6

      Ingredients:

       Coarsely grated red cabbage: 3 cups

       1 medium orange bell pepper, thinly sliced

       1 Granny Smith apple, cored and cut into matchsticks (1¼ cups)

       cilantro leaves, chopped: 1 cup

       fresh orange juice: 3 Tbs. (45 ml)

       apple cider vinegar: 2 Tbs. (30 ml)

       agave nectar: 1 Tbs. (15 ml)

       whole-grain Dijon mustard: 2 tsp. (30 ml)

       olive oil: 2 tsp. (30 ml)

      Directions:

      1. Toss together cabbage, bell pepper, apple, and cilantro in large bowl.

      2. Whisk together remaining ingredients in small bowl. Drizzle dressing

      over cabbage mixture, and toss to combine. Season with salt and

      pepper, if desired.

      APPLE DUMPLINGS

      Prep.Time: 25 minutes

      Cooking Time: 50 minutes

      Servings: 6

      Ingredients:

       Water: 0.5 cup (0.2 l)

       granulated sugar: 0.25 cup (60 ml)

       vanilla extract: 1 teaspoon (5 g)

       2 tablespoons (30 g) butter, softened, divided

       5 ml ( 1 teaspoon) ground nutmeg

       ¼ cup (60 ml) light brown sugar

       ground cinnamon: 0.25 teaspoon (5 ml)

       1 rolled refrigerated pie crust

       4 small or 2 medium Granny Smith apples, peeled and cored

      Directions:

      1. Preheat oven to 375 degrees F (190° C).

      2. In a small saucepan, combine the water, white sugar, vanilla, 1

      tablespoon (15 g) butter, and the nutmeg over high heat. Bring to a boil

      for 1 minute; set aside.

      3. In a small bowl, combine the brown sugar, cinnamon, and remaining 1

      tablespoon (15 g) butter; mix well.

      4. Unroll pastry and cut into quarters. Stuff each apple cavity with an

      equal amount of brown sugar mixture and place on a pastry quarter.

      Fold pastry up around apples and pinch ends together to completely

      enclose apples. Place dumplings seam-side down in an 8-inch (20 cm)

      square baking dish and pour sugar sauce over the top.

      5. Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar

      glaze from bottom of baking dish.

      APPLE FRITTER RINGS

      Enjoying the preview?
      Page 1 of 1