BeingJewish.org - Jewish Cooking Expert

Tropical Fruit Topping (pareve)
makes about 2 cups

1 (8 ½ ounce) can apricot halves, drained
1 (4 ounce) jar baby food apricots
½ cup diced mango
½ papaya, peeled, seeded and diced
½ cup crushed pineapple, undrained
3 tablespoons amaretto liqueur
2 tablespoons shredded coconut
2 teaspoons honey or to taste

In the food processor, place the apricot halves, baby food apricots, mango and papaya. Process coarsely. Fruits should still be chunky. Transfer to a bowl. Stir in the pineapple, amaretto, coconut and honey to taste. Serve at room temperature.

approx. nutrients per tablespoon: calories – 20 protein – 0g carbohydrates – 4g

fat – 0g cholesterol – 0mg sodium – 2mg

This recipe from the article Old-Fashioned Ice Cream Social

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.