Sunday, May 5, 2013

Hot Fruit Salad with Vanilla Cream Sauce

Fruit salad.  A Filipino staple dessert during town fiestas, special occasions or just simply an ordinary day.  Our fruit salad is typically consist of fruit cocktails, all purpose cream and condensed milk and chilled before serving.  A great dessert to battle this so hot summer.  What if this chilled dessert is serve hot?  It's still a perfect dessert.

My first encounter with hot fruit salad or hot salad was during my college days in Wai Ying in Binondo.  Their version is like that of a deep fried pocket pie.  When I sliced it in half, steam came out and hot oozing creamy filling gushed out of the pie.  Its really hot and yet so delicious even during hot season.

My version of hot salad is rolled in lumpia or egg roll wrapper then drenched into cornstarch and cinnamon breading.  Deep fried and served with simple vanilla cream dipping sauce.  Though, its really hot today, who cares!  It's really good.


1 can (836 grams)                        Fruit Cocktail, drained, reserve syrup (Del Monte Fiesta Fruit 
1 teaspoon                                   Cornstarch
20 pieces                                     Lumpia Wrapper
1/2 cup                                        Cornstarch
2 teaspoons                                 Cinnamon

Vanilla Cream Dip
250 milliliters (1 brick)                  All Purpose Cream
5 teaspoons                                  Sugar
1 teaspoon                                    Vanilla
1/4 cup                                         Fruit Cocktail syrup
1/2 teaspoon                                 Cornstarch
2 Tablespoons                              Fruit Cocktail syrup

1.  Combine fruit cocktail and 1 teaspoon cornstarch.  Wrap and roll in a lumpia wrapper.  Seal using egg white.
2.  Whisk together 1/2 cup cornstarch and cinnamon until well combined.  Drenched in the rolled salad.  Deep fried until golden brown.  Drain excess oil.
3.  In a small sauce pan, heat together all purpose cream, sugar, vanilla and 1/4 cup fruit cocktail syrup with continuous stirring.
4.  Dissolved cornstarch in 2 Tablespoons fruit cocktail syrup.  Add into the cream and whisk.  This will produce a slightly runny sauce.  You can increase the cornstarch if you want a thicker consistency.  Served with hot salad.

As you sink in your teeth into this dish, you could hear the crunchiness of the shell.  Followed by the hot bursting tropical flavor of the fruit cocktail.  Dip this in the vanilla cream sauce and you'll get this creamy vanilla tropical flavor all in one bite.


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