Archive for the ‘45000 Fruit Dish’ Category

03/24/2011 Aloe Honey

Thursday, March 24th, 2011


  • 308 g Aloe Vera (weigh after removing green parts)
  • 120 g Manuka Honey


Mix Aloe and Honey, leave it for 24 hours or more in refrigerator.

12/29/2010 Fluffy Fruit Salad

Monday, February 14th, 2011

Ingredients: 4 – 8 servings

  • (A)
    • 1 (15 oz = 425 g) can Triple Cherry Fruit Mix, well drained  ( I used Fry’s Extra Cherry Mixed Fruit in Cherry Flavored Light Syrup, which included Peaches, Pears, grapes, cherry halves, 244 g after the first draining)
    • 1 Cup ( 148.5   g )  Seedless Green Grapes, Halved
    • 1 Cup (   47.7   g ) miniature marshmallows
    • 1 medium ( 74.7 g after peeled and cubed)  seedless orange, peeled, cubed
  • 1 Cup (229.3 g) heavy cream
  • 2 tbsp (27.2 g) sugar
  • 1/2 tsp vanilla extract


  1. Chill Mixer Bowl in the freezer.
  2. In a medium bowl, combine (A); mix lightly.  Place in a colander suspended high over a tall container so that the excess juice will drain well.  Refrigerate until serving time.
  3. In the chilled mixer bowl, beat chilled cream on high speed until soft peaks form.
  4. Add sugar and vanilla; continue beating until stiff peaks form.
  5. Refrigerate until serving time.
  6. To serve, combine chilled fruit and whipping cream; mix lightly.


Based On: Fluffy Fruit Salad, Great Value Wal-Mart Brand Heavy Cream, on the package, around Feb 6, 2008.

This recipe has been the recipe that I was following a while ago.  Including fresh orange and grapes make a big difference.  Draining the fruit is very important, if not it gets too soggy.  If out of season, you may use frozen grapes/oranges: just make sure you drain the juice well since frozen fruit produces a lot of juice.

02/10/2011 Chinese Almond Jelly Dessert

Thursday, February 10th, 2011

材料(3 servings)

  • 6.86 g almond powder 
  • 100cc water
  • ーーーーーーーーーーーーーーーーーー
  • 2g Agar Powder (NOW brand) (Or Japanese Kanten 1/2 bar, Japanese agar powder2g)
  • 200cc water
  • 32.65 g sugar
  • ーーーーーーーーーーーーー
  • (Syrup: Next time, make only half.)
    • 74.8 g sugar
    • pinch salt
    • 400cc water
    • 1/16tsp  almond extract
    • 1tsp Almond Liqueur(Disaronna)
  • ーーーーーーーーーーーーーーーー
  • Fruit Topping:orange, canned pineapple, Maraschino Cherries(You may use any fruit such as Candied Cherries, yellow peach, loquat, grape, Lychee, Canned Mixed Fruit, etc.)
  • Seving Dish (This time, I used Melon Shell (frozen last summer), clear plastic cup.)


  1. Sprinkle Almond Powder over water and whisk.  (Bamix Style Hand Blender with whisk attachment will emmulsify very well.)
  2. Whisk agar powder and water in a medium PYREX bowl, and MW(1.6KW,2 min 30 sec)until agar dissolves completely.(If you add sugar when agar is not dissolved incompletely, agar stops dissolving.)  Add sugar and whisk until sugar dissolves. (If sugar does not dissolve completely, you may heat again, but if you heat too long, then the agar loses the function to harden later.  So remove from the heat as soon as sugar dissolves.)
  3. If necessary, you may pour this solution through cheese cloth lined strainer.  (Here, I was too slow in the process and the agar started to harden, which resulted in uneven incorporation of almond-water in the following step.  But it became quite pretty with icy sparkles in scatted distribution.  But next time, I would skip the straining step. )If it is still to hot, you may cool a little at room temperature. (But not too long.)
  4. Whisk in almond-water.
  5. Pour it in the flat based container and refrigerate.
  6. In 2C Pyrec MC, mix sugar, salt, and water, then MW until they dissolve, add almond extract and liqueur.  Refrigerate.
  7. Cut fruit, and refrigerate.
  8. When the agar is chilled and hardened, cut diagonally, while tilting the knife  to 45 degree against the base with 2 cm apart.  Then  turn the container 90 degrree, and do the same to make parallellogram (diamond shape) agar pieces.
  9. Pour Syrup over, and let the agar pieces rise with buoyancy.  Then tarnsfer the agar and syrup in each serving cup, decorate with fruit, refrigerate until serving time.


参照:杏仁豆腐、張 掌珠、Book 10、Bibliography

Ingredients and Procedures are modified a lot from the original.  For example, Candied Cherries were substituted with Maraxchino, Japanese 上白糖 was substituted with granulated sugar, salt and liqueur were added.  The Agar Bar was substituted with NOW agar powder in the USA.  The almond flavor is still weak.  Next time, I would replace almond powder with Chinese Almond Tea Mix, which has stronger almond flavor, as well as, it has finer texture, making the easier emmulsion.

According to the original author, this recipe did not use milk or evaporated milk, on purpose, since she wanted this to have light and simple tastes/flavors.  She also suggested watermelon shell could be a good vessel, as well as melon shell too.

01/08/2011 Fluffy Tropical Fruit Salad

Saturday, January 8th, 2011

Ingredients: 4 – 8 servings

  • (A)
    • 1 (15 oz = 425 g) can Tropical Fruit in Light Syrup, well drained  ( I used Safeway’s brand, which included pineapple, red papaya, yellow papaya, 277.9 g after the first draining)
    • 1 Cup ( 148.5   g )  Seedless Green Grapes, Halved
    •  47.7   g  miniature marshmallows (this time, I used, Kraft Jet-Puffed Snowman Mallows, French Vanilla)
    • 1 (11 oz = 312 g) can Mandarin Orange, well drained (190.4 g after first draining)
  • 1 Cup (229.3 g) heavy cream
  • 2 tbsp (27.2 g) sugar
  • 1/2 tsp vanilla extract


  1. Chill Mixer Bowl in the freezer.
  2. In medium bowl, combine (A); mix lightly.  Place it in Colander supended high over the tall container so that the excess juice would drain well.  Refrigerate until serving time.
  3. In chilled mixer bowl, beat chilled cream at high speed until soft peaks form.
  4. Add sugar and vanilla; continue beating until stiff peaks form.
  5. Refrigerate until serving time.
  6. To serve, combine chilled fruit and whipping cream; mix lightly.


Inspifed by: Fluffy Fruit Salad, Great Value Wal-Mart Brand Heavy Cream, on the package, around Feb 6, 2008.

12/31/2010 Cherry Cheese Pie

Friday, December 31st, 2010

Ingredients: 6″ Pyrex Pie Plate


  • 4  (64.5 g) Graham Crackers
  • 2 TBSP (26 g) unsalted butter, melted
  • PAM or unsalted butter/shortening to grease the pie plate

(Filling: next time reduce to 75-80% of the formula below)

  • 98.6 g Cream Cheese, soften at room temperature
  • 86.3 g sweetened condensed milk
  • 86.3 g evaporated milk
  • 2 TBSP + 1 tsp lemon juice
  • 1/2 tsp vanilla extract


  • 261 g  canned cherry pie filling (if unavailable, make your own with cherries, starch, and suger)



  1. Spray Pam or grease pie plate.
  2. FP graham crackers.  Add melted butter, FP again.
  3. Push graham crumbs on the side and bottom of the plate with a fork.
  4. Chill in the freezer.


  1. Whip cream cheese with a hand mixer, add condensed milk and evanporative milk, mix further.
  2. Add lemon juice and mix well.
  3. Add vanilla and mix well.
  4. Pour it into the pie crust.
  5. Chill for at least 3 hours until set.


  1. Add cherry topping over the filling immediately before serving.


Filling and Topping: Based on, Cherry Cheese Pie, Book 16, Bibliography

The crust is my original.

For filling, the original formula was divided by 2.3 to convert from 9″ to 6″ pie.  However, filling was still slightly excess: next time, it should be reduced.

I replaced half of  sweetened condensed milk with evaporated milk, which reduced the sweetness, fortifying the sourness of lemon juice, and reduced the viscocity of the filling, resulting in softer texture.  In the future, either modified starch/gelatin should be added or other dairy ingredients should be introduced to increase thickness.  Lemon juice can be reduced slightly.

11/30/2010 Fruit Salad

Sunday, December 19th, 2010


  • 1 can of 15 oz (425 g) triple cherry fruit mix in light syrup (consists of peaches, pears, grapes, cherries) (After draining out the syrup, there will be 282g of fruit left)
  • 100 cc heavy cream
  • 1 TBSP sugar
  • 1 tsp Cointreau
  • 33 g mini marshmallow


  1. Drain canned fruit with a strainer.
  2. Whip heavy cram and sugar in an ice-water bath until stiff.
  3. Mix Cointreau and drained fruit.
  4. Add whipped cream and fold.
  5. Add marshmallow and fold.
  6. Refrigerate.

10/21/2010 Melon Blanc-manger

Sunday, October 24th, 2010

3.5" ring mold

6" ring mold

Ingredients: 1 of 6″ diameter ring mold + 4 of 3.5″ diameter ring molds

  • some melon, cut into small sizes (It’s better to be smaller than the ones in picture)
  • —————————
  • 60 g corn starch
  • 70 g sugar
  • pinch salt
  • 600 cc milk
  • ————————-
  • 1 tsp vanilla extract
  • 1 tsp Syrup from Maraschino Cherry Jar


  1. Wet all ring molds.
  2. Cut the melon into small dice (preferably 1 cm cubes) and place in the bottom of the ring molds.
  3. Whisk corn starch, sugar and salt in a Pyrex 8 Cup Measuring Cup.
  4. Add milk gradually and whisk.
  5. MW(1.6 kw) 2min, whisk, 2 min, whisk, 1 min, whisk, 1min, whisk.  (Total cooking time is 6 min: but next time, 5 min should be enough.)
  6. Whisk 2 more minutes, add vanilla and syrup, and whisk.
  7. Pour into each mold immediately, flatten the surface and refrigerate several hours.
  8. Unmold by separating the molds with a knife, and inverting.


Based on ブラマンジェ・メロン、Bob & Angie,レシピ情報、Yahoo!グルメ

The original recipe called for Grenadin Syrup, which was replaced with Syrup from a Maraschino Cherry Jar.  I added salt.

If the melon pieces are too big ( like in pictures), they are easily separated from the Blanc Manger part.  So, it is better to be smaller.

The original recipe suggests using peach or cherries instead of melon as variations.

I overcooked Blanc Manger which made the texture slightly too hard and did not incorporate well with the texture of the fruit.

10/20/2010 Melon Sorbet/Sherbet Variations

Sunday, October 24th, 2010

melon sorbet (no milk added)

melon sherbet with honey + 2TBSP milk

melon sherbet with 3TBSP milk

melon sherbet with 5TBSP milk

melon sherbet with 7TBSP milk

Ingredients: for 4 plastic cups

  • 1 TBSP + 3/4 tsp Lemon Juice
  • 80 cc water
  • 266 g frozen melon pieces
  • 108 g sugar
  • 1 pinch salt
  • 220 g ice cubes (The weight of ice cubes will be determined by: 300 -water)


(For sorbet: with no skim milk added)

  1. In a Vita-mix Blender ( or other powerful blender ), pour lemon juice, water, melon pieces, sugar, salt, and ice cubes, in this order.
  2. Blend starting from level1, and quickly raise the speed to level10 and finally High.  Use the tamper to push the solid ingredients into the blade.  Mixing duration should be 30 – 60 seconds.  (Do not over mix since melting will start.)

(Variation 1: melon honey-milk sherbet)

Replace 108 g sugar with 100 g honey, and add 2 TBSP dry skim-milk powder before blending.

(Variation 2: 3 TBSP milk melon sherbet)

Add 3 TBSP dry skim-milk powder before blending.)

(Variation 3: 5 TBSP milk melon sherbet)

Add 5 TBSP dry skim-milk powder before blending.

(Variation 4: 7 TBSP milk melon sherbet)

Add 7 TBSP dry skim-milk powder before blending.


The key to success is to accelerate the speed from Variable  1 – 10, to High very quickly, and vigorously press the tamper while blending.

10/18/2010 Melon Agar (Improvement Needed)

Sunday, October 24th, 2010

Ingredients: for 4 melon shells

  • 569.4 g melon juice without pulp
  • 3 TBSP honey
  • 3 pinches salt
  • 19 g agar powder ( It is too much: the amount needs to be reduced as little as 4.5 g, depending on the agar available.)
  • melon shells


  1. In a Pyrex bowl, mix melon juice, honey, salt, and agar.  MW until boiling, while stirring frequently.
  2. MW 2 more minutes until agar completely melts.
  3. Pour into the  melon shells.  Refrigerate for several hours.


Melon juice, even after removing pulp, gets brown when heated.  And the flavor goes close to squash.  So it is not really a good idea to heat the melon.  The best way to eat melon is fresh or pureed without any heat processing, I learned.

I followed the instruction on the label of the Agar Product, and it was 1 TBSP agar to 240 cc (US 1 cup) water.  But it is definitely too much.  Since this agar is not made in Japan, there is no way to tell its density without a lot of trial and error.  If it were Japanese made agar, 4.5 g should have been enough.

10/18/2010 Dried Melon

Sunday, October 24th, 2010


  • melon flesh (cut into smaller sizes)
  • sugar


  1. Mix melon flesh with some sugar and place it in a Tsukemono Press with Spring.  Press it for 24 hours.
  2. Using a strainer, separate melon juice and melon flesh.  (Melon Flesh will be quite dehydrated.)  Keep melon juice in the refrigerator or freezer for other recipes.
  3. Spread the melon flesh in a large plastic cutting board or Silpat, use a miniature fan for the fast drying.  After 24 hours, melon should be dry enough.