This Curry Fruit Recipe recipe is perfect for a summer lunch or picnic. It’s sweet and spicy, light, packed with flavor, and you can make it ahead of time to bring when you’re in a rush.
The pomegranate seeds add some crunch that will help keep your mouth satisfied, while the chunks of pineapple are meant to be eaten straight from the bowl.
How to make Curry Fruit Recipe
Ingredients:
- 2 cups of diced pineapple
- 2 cups of chopped mango
- 1/4 cup of apple cider vinegar (4 Tbsp)
- 1 cup of coconut cream (300 ml)
- 1 cup of shredded coconut, unsweetened (300 ml)
- 2 tsp of ground turmeric (10 g)
- 2 tsp of ground cumin (10 g)
- 2 tsp of ground ginger (10 g)
Direction:
Step 1: Mix the coconut cream and apple cider vinegar in a bowl until well blended.
Step 2: Mix all ingredients, except for the pineapple and mango, in a large saucepan. Bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer for about 10 minutes or until the mango is tender.
Step 3: Add the pineapple and cook for about 2 minutes longer, stirring constantly. Transfer to bowls to serve and garnish with pomegranate seeds before serving.
Nutrition facts of Curry Fruit Recipe
| Nutrition | Amount |
|---|---|
| Calories | 396 |
| 396 | 4 gm |
| Carbohydrates | 54 gm |
| Cholesterol | 0mg |
| Sodium | 15mg |
Health Benefits of Curry Fruit Recipe
The pineapple and mango in this dish are both excellent sources of manganese. Manganese is a mineral that helps form connective tissue and cartilage, it works as an antioxidant, and it’s important for the metabolism of cholesterol and fatty acids.
This recipe also contains a good source of vitamin C. Vitamin C is an antioxidant and is important for wound healing and immune function.
Best 6 Serving Ideas for Curry Fruit Recipe
2. Add a dollop of coconut cream and enjoy!
3. Try it as an appetizer! Serve with wedges of melon or pineapple.
4. Have it for breakfast with milk or yogurt and eggs on cereals or berries for dessert with milk.
5. Eat by itself, topped with brown sugar, milk, and ice cream to cool it down.
Can I Freeze It?
You can freeze it by using freezer-safe plastic containers or zip lock bags and seal them properly.
You have to use a sharp knife and cut the shape you like including the pomegranate seeds. Frozen fruit does not need to be thawed before serving.
Is It Healthy?
Yes, it’s healthy. All the ingredients are very beneficial. The pineapple is an excellent source of vitamins and minerals such as vitamin C, manganese, and copper.
Pineapple also contains serotonin and bromelain, which effectively reduce inflammation and pain.
It also has anti-bacterial properties, which prevent any infection you might have while eating it. On the other hand, Mangos are good vitamins A, C, and E sources.
Is It Gluten-Free?
Yes, it’s gluten-free. The honey used in this recipe contains no gluten.
Is It Fattening?
No, coconut milk and coconut cream are low in fat and high in good fats. It’s also a good source of antioxidants and has no cholesterol.
Can I Double the Recipe?
Yes, you can double or triple the recipe by adding 50-75g (2 to 3 tablespoons) more turmeric, ginger, and cumin or using two or three cans of pineapple chunks in water.
Is It Non-Dairy?
Yes, 100% vegan. There’s no cholesterol in the pineapple, and manganese isn’t found in coconut oil or coconut cream, which are used to make this dish.
How to store?
You can store your curry fruit recipe in an airtight container or zip lock bags and keep it in the refrigerator for up to 3 days.
How much money is spent if I buy in a restaurant?
2 servings: $3.50 3 servings: $6 4 servings: $9
Conclusion
The Curry fruit recipe is perfect for a summer lunch or picnic. It’s sweet and spicy, light, packed with flavor, and you can make it ahead of time to bring when you’re in a rush.
The pomegranate seeds add some crunch that will help keep your mouth satisfied, while the chunks of pineapple are meant to be eaten straight from the bowl. This Curry Fruit Recipe is very easy to make.