Fruit cocktail may be a holiday staple and almost always used in fruit salad dishes. As these recipes show, however, even novice cooks can use this versatile ingredient for everyday meals.
If you have only 20 minutes… Fruit-Vegetable Salad with Marinated Kesong Puti Serves 6
1/2 cup kesong puti, cubed 1/4 cup olive oil 1/4 teaspoon salt 1/2 teaspoon dried oregano 1/2 medium singakamas, cubed 1 medium carrot, cubed 1 large cucumber, cubed 1 small red onion 1 cup fruit cocktail, drained (reserve 1/4 cup syrup in a large bowl) 4 teaspoons raspberry vinegar 1/2 cup mayonnaise Romaine lettuce
1. Marinate kesong puti in olive oil, salt, and dried oregano overnight. 2. Toss the singakamas, carrot, cucumber, red onion, and fruit cocktail. Keep chilled until ready to serve. 3. Blend in the reserved syrup, raspberry vinegar, and mayonnaise together in another bowl. Keep chilled until ready to serve. 4. Drizzle fruit mix with dressing when ready to serve. Toss to coat. Top with romaine lettuce, torn to bite sized pieces, with mixture and marinated kesong puti. Serve chilled.
If you have only 35 minutes… Fruity BBQ Chicken Skewers Serves 2
2 chicken breast fillets, cubed 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup fruit cocktail, drained 1 small red onion 1/2 cup ketchup 1/2 cup tomato sauce 1 1/2 teaspoon paprika 1 1/2 teaspoon salt 3/4 teaspoon ground black pepper
1. Soak bamboo skewers in water. Pat dry and set aside. Preheat grill. 2. Season chicken breast fillets with 1 teaspoon each paprika, salt, and 1/4 teaspoon ground black pepper. Alternately skewer chicken cubes and fruit cocktail pieces. Set aside. 3. Puree in a blender fruit cocktail, red onion, ketchup, tomato sauce, and 1/2 teaspoon each paprika, salt and ground black pepper. Pour into a sauté pan and simmer until reduced and thickened. 4. Grill chicken skewers. Brush with sauce and serve on the side with skewers and steamed rice.
If you only have 45 minutes… Fruit-Nut Salsa Stuffed Pork Chops Serves 4
CONTINUE READING BELOW
1 1/2 cup fruit cocktail of syrup and roughly chopped fruits (reserve syrup for another use) 2 tablespoons toasted cashews, chopped 1 tablespoon red onion, chopped 4 butterfly-cut pork chops
1. Drain fruit cocktail of syrup and roughly chop fruits, reserving syrup for another use. Toss with toasted cashews, chopped, and red onion, chopped. Season with salt, ground black pepper, and cayenne pepper, to taste. 2. Season pork chops with salt and ground black pepper. Stuff each pork chop with fruit and nut mixture, and close using toothpicks. 3. Preheat oven to 350ËšF. 4. Sear stuffed pork chops in oil in a large frying pan over medium high flame until browned on both sides. Place on a baking tray and roast in the preheated oven for 20 minutes or until cooked through. Remove toothpicks and serve chops with a green salad.