SWEET SOUR FRUIT RECIPES
SWEET AND SOUR RECIPES | BBC GOOD FOOD
Inspired by Chinese takeaway, our sweet and sour recipes include chicken, pork and vegetarian options. Try our healthy version for a family dinner.
Provided by Good Food team
Number Of Ingredients 1
SOUR CREAM FRUIT DIP RECIPE - FOOD.COM
This is a great change from the usual fruit dip recipes and it is so easy to make with only three simple ingredients. It is a recipe from my niece who got it from a friend who prepares fruit trays for a major grocery store. The preparation time is an estimate of the time it takes to prepare the fruit.
Total Time 20 minutes
Prep Time 20 minutes
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix sour cream, brown sugar and vanilla extract together.
- Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight).
- Cut fruit such as apples, bananas, grapes, melon, oranges, peaches, pears, strawberries or watermelon into pieces, chunks, wedges as desired.
- Dip apples and bananas in lemon juice to prevent discoloration.
- Place prepared fruit around the edge of a serving dish or tray.
- Place dip in a pretty dish in the center of the tray.
Nutrition Facts : Calories 69.3, FatContent 5.7, SaturatedFatContent 3.3, CholesterolContent 14.9, SodiumContent 24, CarbohydrateContent 4.2, FiberContent 0, SugarContent 4.4, ProteinContent 0.6
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ONE POT VEGAN JACKFRUIT SWEET AND SOUR RECIPE | VEGANUARY
Jackfruit, with its meaty texture and subtle sweetness, makes for an excellent meat substitute in vegan cooking. This sweet and sour jackfruit "fakeaway" from One Pot Vegan is a meat-free recreation of the classic Chinese takeaway dish.
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Total Time 1 hours 25 minutes
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Total Time 1 hours 25 minutes
Preheat the oven to 200°C fan/220°C/gas 7. Drain and rinse the jackfruit, pat dry with kitchen paper or a tea towel, then put it on a large roasting tray, season with salt and pepper and generously drizzle with 1½ tablespoons of vegetable oil. Toss with your hands, then roast for 20–25 minutes or until slightly charred around the edges. Remove the jackfruit from the tray and leave in a bowl to one side.
Drain and rinse the rice, then put it on the tray along with 450ml of water and a pinch of salt. Stir to combine, then cover with baking paper or another large tray and roast for 15 minutes.
Meanwhile, whisk together the sauce ingredients in a mixing bowl. Next, prep the veggies: cut the peppers into 3cm cubes, discarding the seeds and stalks, then peel the onion and cut into 8 wedges.
Remove the tray from the oven and discard the baking paper. Using a spoon, move the rice over so it takes up a quarter of the tray and pour 150ml of cold water over it. Drain the tinned pineapple and add it to the remaining three-quarters of the tray along with the jackfruit, veggies and sauce. Give the sauce and veggies a gentle stir, then roast for 15–20 minutes.
To finish, roughly chop the spring onions and sprinkle on top, along with the sesame seeds.
Tip: Lots of supermarkets now stock tinned jackfruit, but if you’re having trouble finding it simply sub with sliced tofu and follow the same method.
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