Some of the best desserts from around the globe come from nature in the form of sweet, juicy fruit. Tropical fruit in particular is sure to get your taste buds excited. Kiwi, mango, orange, lime and pineapple flavors receive well-deserved attention in this fruit-filled sundae from Cooking Light’s “Dessert” book of 62 recipes (Oxmoor House, 2006, $17.95).
The editors offer this tip: Mangoes can be tricky to cut because they have a rather large seed that grows inside the fruit. To remove the flesh from a mango, begin by holding the fruit, stem end up, on a cutting board. With a sharp knife, slice the fruit lengthwise down each side of the flat pit. Holding a mango half in the palm of your hand, score the pulp in square cross-sections. Be sure that you slice to, but not through, the skin. Finally, turn the mango inside out, and cut the chunks from the skin. Chop to the desired size.
…
Tropical-Fruit Sundaes
Makes 4 servings. Each serving includes 1/2 cup sherbet, 1/2 cup fruit and 1 teaspoon coconut.
Ingredients
1 cup chopped kiwifruit (about 2)
1 cup chopped mango (about 1 medium)
3 tablespoons orange juice
1 tablespoon lime juice
2 cups pineapple sherbert
4 teaspoons flaked sweetened coconut, toasted
Directions
Combine first 4 ingredients in a small bowl, cover and chill 30 minutes. Spoon 1/2 cup sherbet into each of 4 dessert dishes. Top sherbet evenly with fruit mixture, and sprinkle with coconut. Serve immediately.
172 calories (21 percent from fat); 2.4 g fat; 1.7g protein; 38.2g carbohydrate; 4.6g fiber; 37 mg sodium; 61 mg calcium
