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Monday's Menu: Tropical Fruit Medley
Updated: Monday, 22 Aug 2011, 2:04 PM EDT
Published : Monday, 22 Aug 2011, 2:04 PM EDT
PHILADELPHIA - We were cooking up a little island flavor in this week's "Monday's Menu!"
Joining "Good Day" was Janet Davis, owner and executive chef at Scotch Bonnets restaurant, located in Medford, N.J.
Recipe for Tropical Fruit Medley
Ingredients:
- ½ Cup Mango Slices
- ½ Cup Pineapple Chunks
- ½ Cup Papaya Slices
- ½ Cup Orange Slices Halved
- 1-Cup Pomegranate Juice
- Fresh Mint Leaves
- ¼ Cup Toasted Sweetened Coconut Flakes
- ¼ Cup Pomegranate Seeds
- 2 Tablespoons Brown Sugar
Cooking Method:
- Add Pomegranate Juice, Cut Fruits, Two Mint Leaves and Brown Sugar into small saucepan
- Reduce for 3 minutes
- Serve warm
- Dress with Sprinkles of Pomegranate Seeds and Toasted Sweetened Coconut Flakes
- Top with Fresh Mint Leave