Fresh Fruit With Curry Dip

Serves: 0
Total Calories: 4,127


3 1/2 cups chicken broth rich
1 to 2 tablespoon curry powder
2 tablespoons cornstarch
2 tablespoons water
2/3 cup raisins puffed in warm water and drained
2 cups almonds toasted finely chopped or 2 cups flaked coconut
Fresh fruit


Heat chicken broth in saucepan blend in curry powder and simmer over low heat 35 to 40 minutes. Combine cornstarch with cold water and slowly stir into warm broth cook and stir until thickened. Add raisins and heat through.

To serve: On bed of ice or crisp salad greens arrange chilled fresh fruits such as pineapple chunks, melon balls, banana slices, wedges of apple, halved plums or apricots (dip bananas and apples in lemon juice before arranging on ice to avoid darkening). Spear a piece of fruit with wooden pick dip into the warm Curry Dip (keep warm in chafing dish over hot water) then into the flaked coconut or toasted almonds.

Nutritional Facts:

Total Calories: 4,127
Calories from Fat: 1,340

This Fresh Fruit With Curry Dip recipe is from the Current Calendars Cookbook. Download this Cookbook today.

More Recipes from the Current Calendars Cookbook:
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Artichoke With Dip
Asparagus Dip
Asparagus Fold-Overs
Avocado Filling (for PartyMini-Puffs)
Bacon And Tomato Sandwiches
Bacon-Wrapped Olives
Bagna Cauda
Blue Cheese Mousse
Cheese Log
Cheese-Stuffed Mushrooms
Chili Cheese Puffs
Chili-Bean Dip
Crab Roll-Ups
Cucumber Dip
Cucumber Sandwiches
Dill Weed Dip
Easy Dill Dip
Egg Salad Filling (for PartyMini-Puffs)
Egg Sandwiches
Eggplant Balls
Fresh Fruit With Curry Dip
Holiday Shrimp Dip
Hot Reubens
Lettuce Dip
Marinated Fruit
Mexican Chili-Bean Dip
Onion Pie
Piccalilli And Crab Spread
Pineapple With Bacon
Poached Trout
Sauerkraut Balls
Sesame Dip
Shrimp Dip
Shrimp-Pineapple Filling (filling forcelery)
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