Samber Cinnamon Fruit Salad Food

SUMMER FRUIT SALAD WITH CINNAMON-HONEY SYRUP

Steps:

• In a bowl, combine fruits.
• In a small saucepan on low heat, blend together honey and cinnamon. Remove from heat. Drizzle over fruit in the bowl and gently turn the fruit over in the bowl to ensure that all the fruit is coated with the syrup. If fruit is still hot or very warm, allow it to continue to cool. Toss with lemon zest. Garnish, if you wish, and serve.

SAMBER CINNAMON FRUIT SALAD

Steps:

• Cut fruits into bite-size pieces over a large serving bowl.
• Sprinkle nuts over the top.
• In a separate (small) bowl, mix sugar and cinnamon; sprinkle over fruits & nuts; mix well.
• This creates its own syrup if you let it rest for about 15 minutes.
• NOTE: Substitute "in-season" fruits (berries, melons) or go with "tropical" fruits (mango, kiwi) for a different flavor.
• VARIATION: Zap in the microwave for a bit to serve it warm--this is great to serve over panny cakes or waffles, too!

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Steps:

• Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
• Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

VANILLA CINNAMON FRUIT SALAD

Steps:

• Combine all fruit in large bowl.
• In small bowl, combine pudding mix and cinnamon.
• Sprinkle over fruit and stir lightly.
• Sprinkle juice over fruit 1 T at a time, stirring lightly until slightly pasty.
• (Fruit will add wetness over time.).

LEMON, LIME AND CINNAMON FRUIT SALAD

Steps:

• Combine fruit and mint in a large bowl.
• Combine the dressing, honey and cinnamon in another bowl. Pour over fruit salad and gently combine to coat. Serve immediately.

CINNAMON SALAD

Steps:

• Bring water to a boil in saucepan.
• Add red hots to water and stir until candies are dissolved.
• Remove water from heat.
• Add both packages of jello and stir until completely dissolved.
• Add strained applesauce and mix well.
• transfer mixture to bowl, 9 x 13 baking dish, or jello mold.
• Refrigerate until jello is well set (4 hours).

CINNAMON-BASIL FRUIT SALAD

Steps:

• In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight., Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING

Steps:

• Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
• Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
• Refrigerate 1 hour before serving.

SWEET CINNAMON FRUIT SALAD

Steps:

• whisk together cinnamon, honey and orange juice.
• toss fruit together, reserving blueberries and raspberries.
• toss sauce with fruit.
• add blueberries and raspberries last so you don't mush them up.
• let sit in fridge for at least a half an hour for flavors to develop.

SAMBAR

Steps:

• Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
• Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
• Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

SALMON, SAMPHIRE & CHARRED CUCUMBER SALAD

Steps:

• Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.
• While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don't worry if it blackens - the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together
• Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.

CINNAMON FRUIT SALAD UNDER A CLOUD OF MERINGUE

Steps:

• Preheat the oven to 450.
• Slice the bananas and chop the apples.
• Combine all the fruit in a large oven-proof bowl or casserole.
• Add the honey through the lemon juice and mix well.
• Beat the egg whites until they are nice and frothy.
• Slowly add the sugar while beating.
• Beat to stiff peaks.
• Spread the meringue over the top of the fruit, sealing all the fruit inches.
• Bake for 5-10 minutes or until the top of the meringue is mildly browned.
• Can be served warm or cold.