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Friday, October 10, 2014

Mojito Fruit Salad Biography

Source:- Google.com.pk

Mojito Fruit Salad
May 22, 2008 in Breakfasts, Crisps and Other Fruit Desserts, Fruits and Veggies, Recipes 10 Comments

Mojito Fruit Salad
Fruit is a wonderful snack on its own, but when it comes to serving, it’s nice to be able to do something a little more interesting than just setting out a bowl of apples or grapes – especially when we’re coming up on Memorial Day and the summer barbecue/party season. A fruit salad is an easy way to dress up fruit as a side dish or for dessert, and this cocktail-inspired version is a little more festive than most.
I actually first saw this fruit salad at Trader Joe’s, in the prepared foods section of the store, where they now offer a couple different kind of to-go, prepacked fruits and yogurts. I love mojitos and knew that I had to try the combination at home.
I used a mixture of lime juice, sugar and mint as the base for my salad. For my fruit, I used a lot of things that I already had at home, like watermelon, honeydew, pineapple and grapes, and added in some fresh berries and papaya. All of these fruits go really well with mint and lime in general, so it’s no surprise that everything blended nicely when I tossed it all together. It was refreshing and a nice twist on plain fruit salad. If you’re feeling daring (and there are no kids around to eat the salad), try adding a splash or two of rum, as well.
Feel free to use whatever fruit takes your fancy, but I would definitely recommend papaya and watermelon as staples.
Mojito Fruit Saladogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡət/; from Turkish: yoğurt; other spellings listed below) is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Worldwide, cow's milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks however, is also used to produce yogurt in various parts of the world.

Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms.[2]

In Western culture, the milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria[citation needed] and to denature the milk proteins so that they set together rather than form curds. In some places, such as parts of India & Bangladesh curds are a desired component and milk is not pasteurized but boiled. The milk is then cooled to about 45 °C (112 °F).[citation needed] The bacterial culture is added, and the temperature of 45 °C is maintained for 4 to 7 hours to allow fermentation.
Use any amount of the fruit to make a salad big enough for whoever you’re serving. If necessary, double the lime mixture, but the lime has a good flavor and you don’t really need much to make a big impact
1/4 cup fresh lime juice
2 tbsp sugar
handful fresh mint
chopped watermelon
chopped papaya
chopped pineapple
fresh blueberries, raspberries and/or strawberries
additional fruits (melons, etc.) of your choosing
fresh mint sprigs, for garnish
In a small bowl, stir the lime juice and sugar together to lightly dissolve the sugar. Chop the mint leaves gently and stir in.
In a large bowl, combine all the fruits you will be using. Pour the lime mixture over the fruit and gently toss to coat.
Refrigerate fruit until ready to serve.
Garnish with fresh mint sprigs.

Mojito Fruit Salad Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr