This fresh berry terrine with mixed berries suspended in white grape jell-o is the perfect light summer dessert. Servings: 8 Total Time: 20 Minutes, plus at least 4 hours to chill INGREDIENTS 550 g mixed berries, such as blueberries, raspberries, blackberries and strawberries (cut the strawberries in half) 470 ml white grape juice, best quality 2 (7-g) packets unflavored gelatin 3 tablespoons sugar INSTRUCTIONS Place the berries in an 8x4-inch loaf pan. Distribute them around evenly. Pour 1/2 cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick. Meanwhile, bring the remaining 1-1/2 cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine. Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm. To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn’t, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife. Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving. NUTRITION INFORMATION Per serving (8 servings) Serving size:1 slice Calories:85 Fat:0 g Saturated fat:0 g Carbohydrates:20 g Sugar:17 g Fiber:2 g Protein:2 g Sodium:10 g Cholesterol:0 g
This gorgeous strawberry and orange fruit salad is a welcome and refreshing change from the typical pre-cut fruit salad. Perfect for a special brunch! Strawberry and Orange Salad with Citrus Syrup and Fresh Mint By Jennifer Segal, inspired by Maria Hines Sinskey in Bon Appétit This gorgeous strawberry and orange fruit salad is a welcome and refreshing change from the typical pre-cut fruit salad. Perfect for a special brunch! Servings: 4 Total Time: 15 Minutes INGREDIENTS 1 pound strawberries, hulled and halved (or quartered if very large) 3 oranges 1 tablespoon fresh lemon juice, plus more to taste 2-1/2 tablespoons light brown sugar, packed 1 tablespoon finely chopped fresh mint, plus a sprig for garnish INSTRUCTIONS Place the strawberries into a serving bowl. Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice. Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet). Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons. Per serving (4 servings) Serving size:about 1 cup Calories:136 Fat:1g Saturated fat:0g Carbohydrates:34g Sugar:27g Fiber:6g Protein:2g Sodium:4mg Cholesterol:0mg
A quick preparation. Tomato bits tossed with sweet and sour flavors of tamarind, jaggery, coriander, ginger, garlic. Peanuts, sesame seeds and dry shrimp added for crunch. Recipe Servings: 2 Prep Time: 05 mins Cook Time: 20 mins Total Cook Time: 25 mins Difficulty Level: Easy Ingredients Of Bomra's Tomato Salad 2 Tomatoes 1/2 Onion, sliced 1 tsp Garlic, fried 1 Tbsp Onions, fried 1 tsp Red green chili, finely chopped 1 Tbsp Peanuts (roasted), roasted 2 Tbsp Fresh coriander, finely chopped 2 Tbsp Dry shrimps (pounded)(optional) 1 tsp White sesame seeds (toasted) 1/2 tsp Black sesame seeds (toasted) 2 tsp Schezwan pepper oil 2 tsp Chilli oil 1 Tbsp Tamarind juice 1 Tbsp Jaggery juice 1 Tbsp Coriander oil For garnishing Ginger , fried To taste Salt How to Make Bomra's Tomato Salad 1.Blanch and skin the tomatoes, then slice them keeping the seeds. 2.In a bowl add the tomatoes, sliced onion, green chilies, ground nuts, fried onions, fried garlic, fresh coriander. 3.Add the pounded dry shrimp and toasted sesame seeds. 4.Now add the sichuan pepper oil, chili oil, tamarind juice, jaggery juice, coriander oil and salt. 5.Gently mix it all together and plate the salad. 6.Garnish with crispy fried ginger and dash of coriander oil. 7.Serve at room temperature. RECIPE NOTES It's not easy to find Schezwan pepper oil and what the chef normally do is leave a few kernels of black pepper in olive oil for a few days to give it the aroma and flavor of pepper. Key Ingredients: Tomatoes, Onion, Garlic, Onions, Red green chili, Peanuts (roasted), Fresh coriander, Dry shrimps (pounded)(optional), White sesame seeds (toasted), Black sesame seeds (toasted), Schezwan pepper oil, Chilli oil, Tamarind juice, Jaggery juice, Coriander oil, Ginger , Salt
An exquisite tea blend combining berries, blueberries, ginger, orange, mint leaves with chamomile tea. Recipe Servings: 2 Prep Time: 05 mins Cook Time: 15 mins Total Cook Time: 20 mins Difficulty Level: Easy Ingredients Of Fruit Infused Tea 2 chamomile tea bags 1 orange 50 gms berries 50 gms blueberries 10 gms ginger 8-10 mint leaves 2 cups boiling water How to Make Fruit Infused Tea 1.Brew together camomile tea bags, orange rind, berries, blueberries, mint leaves & ginger for four minutes. 2.Serve hot. Key Ingredients: chamomile tea bags, orange, berries, blueberries, ginger, mint leaves, boiling water
One of my family’s favorite summer salads is our homemade potato salad. Of course when you eat the keto diet way you can’t have potatoes. Sigh. That’s ok though, luckily my ingenuity in the kitchen helps us create amazing alternatives that everyone will enjoy. I mastered a keto diet approved “faux-tato” salad, a traditional version like my homemade potato salad. So, I decided to try something different. This keto fauxtato salad is SO EASY and will make a great side dish for any BBQ. There is no stove top cooking with this recipe… which means… no heating up that already hot from summer kitchen! HERE IS HOW TO MAKE OUR KETO FAUXTATO SALAD Ingredients 1 bag frozen cauliflower 1/2 cup salsa 1/4 cup mayonnaise juice of 1/2 lemon 1/4 cup shredded cheddar cheese 1 avocado, diced 1 small tomato, diced (optional, if you want to omit these carbs leave it out) Seasonings- 1 teaspoon each Garlic Powder, Onion Powder, Cumin, Paprika, Chili Powder a few chives, chopped fresh cilantro, chopped Salt & Pepper to taste Instructions Place cauliflower in a microwave safe dish, heat on high for 4 minutes or until tender. Allow to cool. Mix together salsa, mayo, lemon juice and seasonings. Stir in cauliflower. Fold in cheese, avocado, chives, herbs and tomato. Refrigerate for at least 2 hours. Serve with our pulled pork smothered in our homemade keto BBQ sauce, recipe link below. NUTRITION INFORMATION: YIELD: 4 Amount Per Serving: CALORIES: 200
Prawn and Litchi Salad Recipe : This one is an extremely easy salad, quick to put together and perfect for those days when you just can't be bothered. Recipe Servings: 2 Prep Time: 05 mins Cook Time: 20 mins Total Cook Time: 25 mins Difficulty Level: Easy Ingredients Of Prawn And Litchi Salad 500 gms prawns (shelled and cleaned) 2 tbsp spring onions, chopped 1 mango flesh, finely chopped 500 gms litchis (deseeded) 1 tsp chilli flakes 1/2 lemon (for lemon juice) 1 tbsp olive oil Handful of peanuts (to garnish) to taste salt How to Make Prawn and Litchi Salad 1.Toss the oil together with the lemon juice, spring onions and chilli flakes. Use this as a marinade for the prawns - let them marinate for 15 minutes in this mixture. 2.Toss the prawns together with the marinade on high heat in a kadhai and stir fry for about 2-3 minutes, by which time the prawns should be cooked. 3.Set aside, while you mix together the mango and litchi, then add everything together, add the peanuts for a bit of crunch, season and serve immediately. Key Ingredients: prawns (shelled and cleaned), spring onions, mango flesh, litchis (deseeded), chilli flakes, lemon (for lemon juice), olive oil, peanuts (to garnish), salt
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