Orange & Pomegranate salad with vanilla cream

Fruit salad with Vanilla cream dressing

"This Dish combines with nice Combination of fruits along with vanilla cream dressing".  

History of salad:

The concept of fruit salad was probably introduced during the American Period, perhaps in the early 1900s.  While ancient Chamorros ate mangoes, papayas, young coconuts, bananas and other native fruits, the mixing of a variety of fruits with a sweet sauce is distinctly Western.


Fruit salad as it is known today (a mixture of fresh fruits, canned fruits and sweetener) comes from the mid 1800s. There are several forms of fruit salads that use mayonnaise (Waldorf fruit salad) that is popular in Europe; or oranges and sour cream (Ambrosia) popular in America; and others that use coconut and condensed milk, popular in the Philippines and Guam.


Ingredients

6 large juicy oranges
4 tablespoons grenadine syrup
2 tablespoons lime juice 
1 pomegranate 
1/4 teaspoon grated lime peel 
1/2 cup (125 g) whipping cream 
250 g vanilla cream 
2 teaspoons rose water 
icing (confectioners') sugar, for dusting

Making recipe

1 Peel oranges, removing white pith. Reserve juice. separate into segments and arrange on plates.  
2 Combine reserved orange juice, grenadine syrup and lime juice and pour over orange segments.
3 Cut out crown of pomegranate, then break pomegranate apart. Take out seeds, removing inner white skins. Sprinkle seeds and grated lime peel over orange segments.
4 whip cream until stiff. Add ice cream and quickly blend with a hand blender until creamy. Spoon onto each salad portion. Drizzle with rose water. Dust with icing sugar.

serves  4
preparation  30 min
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Contains: 408 cal, 6 g protein, 19 g total fat, 12 g saturated fat,
 52 mg cholesterol, 55 g carbohydrate, 6 g fibre.