Another Chinese custom in serving peeled fruits is to sprinkle or dip them in sugar. In this case, the fruit is first peeled and chopped to somewhat larger size than normally used in fruit salads or cocktails. Next, it is covered with a pile of chipped ice, then sprinkled with coloured sugar and served.
Preparation time: 1 hour,
Cooking time: 10 minutes.
- 4-6 individual bowls fruit salad (coarsely chopped),
- 2 cups of chipped ice (as dry as possible),
- 4-6 tablespoons multicoloured ‘Rainbow’ sugar,
- 4-6 teaspoons liqueur (Kirsch, cherry brandy, Crème de Menthe, etc).
- Place the fruit salad in the refrigerator to chill for one hour.
- Prepare the chipped ice ten minutes before serving. Place in deep-freezer to chill and dry.
- When ready to serve, pile 1/4 cup of chipped ice on top of the centre of each bowl of fruit salad, sprinkle with liqueur and multi-coloured sugar and serve.
Chipped ice so treated has the quality of water-ice, and the touch of liqueur provides just that additional refreshing impact. This dessert follows in a Chinese tradition, but is served in a way which is more suitable to western usage. In Peking it is served on a large dish, using chipped ice as bed, and with individual dishes of sugar strategically placed as dips. The pieces of fruit are picked up, dipped and eaten with chopsticks.