Steamed Spiced Exotic Fruits

steamed spiced exotic fruits

Steamed Spiced Exotic Fruits

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Servings: 4
Calories: 192


  • 2 kiwi fruit peeled and halved
  • 4 rambutan or lychees peeled, halved and stoned
  • 2 passion fruit the flesh scooped out
  • 8 Cape gooseberries physalis, papery leaves removed and fruit halved
  • 3 oz peeled weight mango, cut into 2 cm (3/4 inch) cubes
  • 1 sharon fruit cut into 2 cm (3/4 inch) slices
  • 3 oz fresh raspberries
  • 2 vanilla pods split in half lengthways
  • 2 cinnamon sticks broken in half
  • 4 star anise
  • 4 fresh bay leaves
  • 4 tbsp freshly squeezed orange juice


  • 1 . Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Cut four 40 x 40-cm (16 x 16-inch) squares of baking paper and four foil squares of the same size. Put each baking paper square on top of a foil square and fold diagonally in half to form a triangle. Open up.
  • Divide the fruits into 4 and arrange each portion in the centre of each opened square -remember that you will be serving the fruit in the envelopes, so arrange the fruit neatly.
  • Add a vanilla pod half, a cinnamon stick half, a star anise, a bay leaf and 1tbsp orange juice to each triangle.
  • Close each triangle over the mixture, fold in the corners and crumple the edges together to form airtight triangular bags.
  • Transfer the bags to a baking tray and bake in the oven for 10 - 12 minutes, or until they puff up with steam.
  • To serve, put each bag on a serving plate and snip open at the table so that you can enjoy all the wonderful aromas as they are opened.
Calories: 192 kcal
Carbohydrates: 46 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 15 mg
Potassium: 540 mg
Fiber: 10 g
Sugar: 17 g
Vitamin A: 650 IU
Vitamin C: 99 mg
Calcium: 69 mg
Iron: 3 mg
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