Japanese Fruit Salad With Mint and Coffee |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This excellent coffee flavour dessert was first served in a Japanese departmental store. I found this recipe in the book Herbs in the home by Katherine Richmond. Enjoy! Note: Preparation time does not include refrigeration time. Ingredients:
12 canned lychees, including juice from the can |
1 small fresh pineapple, washed |
2 large ripe pears |
2 fresh peaches, washed |
12 strawberries, washed and chopped |
6 small fresh mint sprigs |
12 fresh mint sprigs |
1 tablespoon instant coffee granules |
2 tablespoons boiling water |
2/3 cup double cream |
Directions:
1. Put all the fruit in a large, beautiful & transparent glass bowl.
2. Pour lychee juice over it.
3. In a food processor, put the mint,coffee granules and the boiling water.
4. Blend until smooth.
5. Add cream and blend again for a minute.
6. This is your coffee sauce that is now ready.
7. Serve the salad chilled with this coffee sauce as a separate dip.
8. Enjoy!
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