Best Port Soused Fruit With Yogurt Recipes

Soused Breadfruit image

Provided by Food Network

Time 5h

Number Of Ingredients 12

1 green breadfruit
3 cloves garlic, minced
1 onion, minced
1 medium-sized cucumber, peeled, seeded and thinly sliced
1/4 cup red bell pepper, minced
1/4 cup green bell pepper, minced
2 sprigs parsley, minced
1 habanero chili, seeded and minced, or to taste [handle with care]
1 1/2 cups freshly squeezed lime juice
1 cup water
Salt and freshly ground black pepper to taste
Parsley for garnish

Steps:

Peel and cut the breadfruit into quarters. Core the fruit and slice it into 1/2-inch cubes. As you dice the breadfruit place it into cold, salted water. Drain the breadfruit and drop it into boiling, salted water, and cook for 20 to 25 minutes or until fork tender, breadfruit will initially float, but will sink in the water as it cooks. Remove the breadfruit, drain it, and place it in a non-reactive bowl. In another mixing bowl, mix all of the other ingredients together. Pour them over the breadfruit, cover and refrigerate for 3 to 5 hours, or overnight, so that the flavors have ample opportunity to meld. Serve slightly chilled.;

Fresh Fruit and Spiced Yogurt image

Provided by Food Network

Categories dessert

Time 18m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons quinoa, cooked
8 ounces nonfat yogurt
1/4 teaspoon ground cinnamon
1 teaspoon orange, zest
1 mango, cut in 1/2
12 ounces papaya, peeled and sliced
8 ounces melon, peeled and sliced
4 ounces strawberries, washed and hulled
4 limes, cut in 1/2
4 mint leaves, for garnish

Steps:

Begin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;

Warm Strawberry Salad with Vanilla Frozen Yogurt image

Provided by Food Network

Categories dessert

Time 7h25m

Yield 4 servings

Number Of Ingredients 7

2 cups plain yogurt
1 1/4 cups simple syrup (see Cook's Note)
1/2 teaspoon vanilla extract or 1/2 vanilla bean, split
1 cup raspberries
1 tablespoon sugar
16 large strawberries, hulled and thinly sliced
1 (2-inch) piece honeycomb, optional

Steps:

Make the Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and vanilla. Chill 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions
Cram the frozen yogurt into the milk container, packing it well to get rid of all the air pockets. Freeze for at least 6 hours.
Make the Strawberry Salad: puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on among the plates, spreading evenly to coat the bottom of each plate. Using 4 berries per plate, carefully fan them on top of each plate, starting at the edge and spiraling in to the center. (It can be made up to this point up to 8 hours in advance. Just tightly cover each plate with plastic wrap and refrigerate until ready to serve.)
Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes. Alternatively, microwave them for 1 minute.
Take the frozen yogurt out of the freezer and lay it on its side. With a serrated knife, leaving the frozen yogurt in its container, cut a 1 1/2-inch think slice off the end. Remove the container band around the slice. Cut the slice on the diagonal into 4 triangles. Place a triangle of frozen yogurt in the center of each plate (it will start to melt immediately). Cut the honeycomb, if using, into 4 pieces and place on top of the frozen yogurt. Serve immediately.