Sunday, April 22, 2007

Exotic Fruit-Pepino Melon Sorbet with Mango Strawberry Fruit Salsa

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A luscious ambrosial fruit, pepino melons have a golden yellow flesh and the outer peel is golden yellow to apricot-colored when perfectly ripe. Pepinos are native to the South American Andes region, but most pepinos come from New Zealand. The photo below showing the beautiful purple stripes is a good example of a ripe pepino. When buying pepinos, choose those which are fragrant and free of bruises.

Pepino Melon Sorbet

3 pepino melons
1/4 cup bottled pineapple juice ( I used the Looza brand)
1/2 cup sugar

Trim the peeling from the pepino, cut in half and remove seeds with a spoon. Be sure to work over a bowl to catch precious juices which may drip out in the process of chopping the fruit. When roughly chopped, place in a blender or food processor with the pineapple juice and puree for 30 seconds. Strain fruit through a fine sieve. Process in an ice cream maker according to manufacturer's instructions. Store in freezer. Makes about a pint.

Strawberry Mango Fruit Salsa

1 pint ripe strawberries, stemmed and diced
1 ripe mango, peeled, stoned and diced
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon chopped fresh mint leaves
Lime Zest for garnish

Serves about four spooned over pepino melon sorbet.


Susan said...

Beautiful photos! I just made a strawberry-mango salsa this weekend and served it with tofu and fish. Yours sounds great.

Kristen said...

Beautiful as always!

Lynnylu said...

Thanks, susan and kristen.

Sarah said...

What a lovely recipe! I bet it tastes great too. :)

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