Preparation:
In a saucepan combine fruits, gingerroot, sugar, and 3 cups pineapple or
apple juice and simmer, covered, 20 to 30 minutes, or until fruits are
tender. Cool mixture, uncovered, and in a blender puree in batches.
Season soup with lime juice and if necessary thin to desired consistency
with remaining 1 cup pineapple or apple juice. Chill soup, covered, at
least 2 hours, or until cold, and up to 2 days. Serve soup garnished with
mint sprigs. Makes about 6 cups.
Because coconuts can be difficult nuts to crack, we include in the
following recipe an easy method that involves baking the coconut briefly:
this does not alter the coconut's flavor appreciably. If the coconut
doesn't crack while in the oven, it will when force is applied. In
coconut-consuming countres no one would even think of baking a coconut
before opening it, but of course the pros there make cracking it look
sim |
