Spicy Fruit Salad

Ingredients

Below is the list of what we need to gather for our spicy tangy fruit salad.

Mangos are the main ingredient and the extra's like pineapple, cling peaches, cayenne pepper and a curry powder are there for you to play with and adjust according to your taste.

• One large half ripe mango peeled and cut into bite size squares. If you prefer, you can use a ripe mango.
•  Banting dieters can substitute the mango using firm cling peaches, they taste just as good.
• Once the pineapple has been peeled and the core removed, cut into bite size squares.
• ½ cup brown vinegar.
• 1cup warm water.
• 1 tsp brown sugar. Banting dieters can use Xylitol.
• 2 medium sized chopped chillies, with veins and seeds removed.
• Ground Sea salt and ground fresh pepper to taste.
• Paprika or Cayenne Pepper to taste.
• Mild curry powder also as an option and also to taste.

Method

• Place your mango and pineapple squares into a round glass salad bowl along with the mango pip.
• Just as a matter of interest Mango's have some amazing health benefits.
• Combine the vinegar water and sugar, (taste the mix to ensure that it is not too vinegary, so much so that it catches your breath) if to vinegary you can adjust with adding water to suit your taste . 
•  Pour over the fruit and stir.
• Sprinkle a bit of paprika over the fruit.
• For those that like it spicy, add 2  chopped chillies, seeded and deveined. sprinkle with curry powder and cayenne pepper.
• Cover the bowl with shrink wrap and place into the fridge for 2-3 hrs.
• If your budget allows you can add 1 firm yellow cling peach chopped into approximately 20mm squares.  I call this the Full Monty....... shew my mouth starts watering just thinking about it.

Plating

All you need here is a bowl and a spoon.

P.S. Serve yourself first because believe me there will no chance for seconds, and as the reward for your work creating this mouth watering, refreshing, delicious fruit, take the mango pip as well, it’s great.

Deliciously Tangy Spicy Mango Salad

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

.