When I was a kid fruit salad was one of the very famous desserts in Sri Lanka. Most of the time its done for special occasions only. With the globalisation everything has changed and now it has become a common everyday dessert.
When doing a fruit salad you can use any fruit that is available during the season. mainly, pawpaw, pineapple, mangoes as they are available throughout the year in Sri Lanka. If you are overseas you can use a lot of different types of fruits in a fruit salad. Other than that watermelon, grapes will add more colour.
The difference to other fruit salads is that most Sri Lankans including my mum add condensed milk on the fruit salad before serving. One reason was that time no fridges and also no critical illnesses .
Try the fruit salad at least once with a bit of condensed milk to see how tasty and elegant looking the fruit salad is.
I used one papaya or pawpaw. Peel and remove the seeds. Then cut in to chunks.
The same way peel and cut the flesh in to chunks.
Peel the pineapple and cut in to chunks. I used half only as the pineapple was huge. 🙂
Other than that I used a banana (Make sure to add banana when you are ready to serve , if not it can go brown and ruin the look of the fruit salad) . pear and apple and juice of two lemons. You can replace lemons with orange, mandarin or even limes.
Cut all the fruit in to chunks.
To give extra colour I added grapes and strawberries.
Put the salad in to serving bowls and top with condensed milk .
The best fruit salad ever. 😀
Avocados are always expensive. Instead always having a guacamole or in your sandwich or salad give it a different look and a taste. When avocados are in season or when you have over ripped avocados try this beautiful recipe. Its so easy to make and works like a charm. Even one avocado will do.
When you scoop the avocados make sure to add the green part . That gives this cake a unique colour.
Avocados are rich in lots of nutrients.It has lots of vitamin C, Believed to be good for the heart, good to maintain a healthy appetite, strong antioxidant level , lots of vitamin E and fibre. Thats some of them.
If you do not have polenta, don’t worry omit and add a bit more flour to that amount.
- 200g Self Raising Flour
- 20g Corn Flour
- 120g Caster Sugar
- 3 Eggs
- 2 Well ripped Avocado
- 50g Polenta
- Pinch of Salt
- 150g Softened Butter
- Pinch of Bicarbonate of Soda
- 1tsp Baking Powder
- 1 Tsp Vanilla
- 100ml Milk
- Add butter and sugar in to a mixing bowl and mix until creamy.
- Add Eggs one by one and keep on mixing another few minutes.
- After add the vanilla in to the eggs and mix well.
- Scoop the avocado in to the eggs and butter mix and mix well.
- Mix bicarbonate of soda and baking powder in to the flour and sift once
- Add polenta next to the mixing bowl and while mixing add flour and mix well.
- Pour the mix into a prepared greased loaf pan.
- Bake on 180c about 30-40 minutes or until a skewer inserted comes out clean.
Falooda is one of the most beautiful drink that you can find almost every restaurant in Sri Lanka. Almost every day is a warm day there and falooda has a good market every day. The unique taste to its own, make this drink a real time favourite to any one. The colour of the drink is very attractive too. Not only it helps stop the thirst it can stop your hunger too.
I have uploaded a recipe about falooda too. Its not only a drink its a dessert too.. when you select fruit and dried fruits for the falooda think about the taste as well as the colour. Colours plays a major part of this dessert. So if you choose dates like me it need to be fresh or if dried needs to wash and soak before cutting.
How to Make the rose syrup/Sherbet Syrup
- 4 Eggs
- 150g Margarine or butter
- 150g self raising flour
- 200g Sugar
- 500g Rhubarb
- Add margarine or butter ( room temperature) with sugar in to a mixing bowl and whisk until creamy and pale in colour.
- Next add eggs and mix well, scrape down edges.
- Keep on mixing adding vanilla and whisk until creamy and pale in colour.
- Reduce the speed to speed one and then add flour ,mix.
- Take the bowl out from the machine and add the rhubarb.
- Fold with a spatula.
- Spray a 8×8 inch cake pan and pour the batter in.
- bake on 180c about 50 min to 1 hour.
- Cool on a wire rack.
- 300ml Milk
- 300g Plain flour
- 3 tsp baking powder
- A drop of Vanilla
- 3 Eggs
- 50g Sugar
- 50g Butter (Melted)
- 1 punnet blueberries or any kind of a berry
- 150g yoghurt or sour cream
- A pinch of salt
- Add eggs, sugar vanilla, and a pinch of salt and mix well about a minute.
- While mixing add yoghurt, Milk, melted butter, baking powder and flour and mix well to get a fine batter with out any lumps.
- Leave 15 minutes out to rest.
- Spray a pan or a pancake maker and pour the batter.
- Add blue berries at this stage.
- Cook both sides and serve hot with cream, honey, syrup or ice cream.
If you love baking and experimenting different types of dough try this strudel dough. You need to roll it to very thin pastry which will become very flaky and crusty after baking. This dough is very pliable . You can use it for savoury dishes too.
This dough has no yeast. If you do this dough and try this recipe you will never go for shop bought pastries.
For the strudel dough
- 375g All purpose flour
- 185 ml Luke warm water
- 1/2 Tsp Salt
- 1/4 cup olive oil
- 1 Tsp vinegar
For the Filling
- 4 large Apples peeled & sliced
- Juice of half a lemon for stop browning apples
- 1 Tsp Cinnamon powder
- 100g Sultana
- 50g Sugar
- 50g Corn Starch/potato Starch/bread Crumbs
- Peel and slice the apples . Add lemon juice to stop browning.
- Add all the other ingredients and mix well. Leave aside.
- Add bread flour olive oil , vinegar, salt with water mix and knead several minutes.
- Leave 10 minutes to rest.
- Roll the dough to a rectangular shape as shown in the video.
- Sprinkle the mixed apples and roll from one end to the other.
- Brush some butter and bake on 180c until golden brown on top.
- Sprinkle some icing sugar when cool.
- Serve with cream and ice cream.
When fruits are in season I use them a lot for my desserts. Its cheaper to use the new season fruits than expensive imported fruits. Summer is the best time to get sweet and juicy Mangoes as well as the strawberries.
In this recipe you can use any kind of cookie for the base. Press the Base well and put in fridge several hours before to get the maximum results. Even the layers can be done after many hours to get set well.
Fort he Base
- 150g crushed cookies
- 25-75g Butter melted
For the Mango Layer
- 2 Mangoes ( 1 for puree and the other to decorate)
- 100g Sugar
- 2 Tblsp Orange Juice
- 150ml Whipping cream
- 250g Yoghurt
- 20g Gelatine Powder
- 1/4 Cup Cold water
For the Strawberry Layer
- 250g Fresh or Frozen Strawberries
- 25g Sugar
- 2Tblsp Orange Juice
- 100ml Whipping Cream
- 15g Gelatine powder
- 1/4 cup Water
- Add melted butter in to crushed cookies and Press in to pan or a tray. Leave to set in fridge.
- Add gelatine to a 1/4 cup water and soak few minutes. Then microwave it.
- Add chopped mangoes orange juice, sugar whipping cream in to a mixer and puree it. After add melted gelatine and yoghurt. Mix again.
- Pour the mix on to the set base and leave in fridge for 30 min one hour or over night.
- Next Puree the ingredients for the strawberry layer and pour over the top of the mango layer. Leave in fridge to set again.
- When ready take out from the pan and serve with ice cream or cream.