Fruit with Curry Dunk
Originally a California idea, this cocktail delight has become known in other parts of the country and is especially good for summer parties in the garden or on the terrace.
Total Timeunder 30 minutes
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free
Taste and Texturefruity, nutty, savory, spiced, sweet
Type of Dishdip/spread, fruit, vegetable
- 3 to 3½ cups rich chicken broth
- 2 tablespoons curry powder
- 2 tablespoons arrowroot
- 2/3 cup seeded raisins, puffed in warm water
- 2 cups toasted Brazil nuts or almonds, finely chopped
- 2 cups coconut, fresh grated or dried
- Fresh fruits
Heat the broth and blend in the curry powder. Stir a little water into the arrowroot and stir slowly into the broth. Cook and stir until thickened. In the meantime put the raisins in hot water to puff them. Drain, add to the sauce, and heat through. Keep the sauce hot in a chafing dish over hot water or in an electric skillet on very low heat (the mixture will thin out if too hot).
Arrange two bowls, one containing the chopped nuts and the other the coconut. On a bed of ice, place fingers of chilled fresh fruit, such as pineapple, melon, banana, papaya, mango, or halved plums or apricots, whole figs, sliced peaches, or pear quarters. Brush with lemon juice to keep them from discoloring. Invite the guests to dunk a piece of fruit into the curry sauce and then into the chopped nuts and coconut.
Raw Vegetables with curry dunk:
Substitute fresh, crisp vegetables, such as celery stalks, radishes, green pepper strips, cucumber fingers, fresh raw asparagus, raw baby carrots, and scallions. This is also a delicious luncheon dish served with rice, chutney, crisp toast, and cool white wine.
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1972 James A. Beard