Asian-style fruit salad
Despite the diversity of Asian cuisines, one common element they share is ending meals with fruit, rather than rich puddings and desserts. That’s not to say there aren’t plenty of scrumptious sweet specialities enjoyed throughout Asia, however they’re mostly served as after-dinner treats on special occasions instead of everyday offerings.
If you like, you can vary the basic recipe by adding different nuts such as toasted hazelnuts, almonds, pine nuts or walnuts (or a mixture) to the fruits. You could also add some finely chopped candied lemon or orange peel, but make sure to keep dried figs as a majority of the mixture, as it’s the fig paste that binds the other dried fruit and nuts together.
The beauty of fruit is the vast variety available, each with its own taste, texture and color. For this fruit salad, you can add other Asian-style fruit such as passion fruit, sliced bananas or chunks of watermelon or papaya.
2 mangoes—peeled, seeds removed and flesh cut into cubes
2 mandarins—peeled and divided into segments
1 cup drained canned lychees
1 cup drained canned pineapple pieces