Since I can not go on a tropical vacation this year (a little out of my budget), I thought I would at least send my stomach on one. You see, I was at the store, and I had an urge to buy a pineapple. I had not had one since last summer and them smelled so sweet and ripe that I thought it was about time. When I got it home I was ready to simply slice into that thing and eat it all, but it seemed a shame to waste such a beautiful fruit that way. So I ate half and made the rest into something delicious.
I had seen a raw recipe somewhere that used thinly sliced pineapple for spring roll wrappers and I had to try it out for myself. Although mine weren't quite as thin as I would have liked, they worked out just fine. I stuffed them with mango, kiwi and orange, and decided that they would be wonderful bathed in a sweet and spicy lime syrup.
Also, I thought that they deserved to be served with a cooling creamy element as well, so my raw avocado lime ice cream did the trick. It was a deliciously refreshing dessert that made me feel as if I had been transported to somewhere tropical, and it cost me a whole lot less money.
half an organic pineapple, sliced paper thin from top to bottom (you should have sheets)
1 large mango, cut into matchsticks
3 medium oranges, cut into supremes
4 kiwis, skinned and cut into thin slices
Chili Lime Syrup:
3 Tbsp fresh lime juice
1 Tbsp orange juice
1 Tbsp raw agave nectar, raw honey, or raw coconut nectar
1/2 tsp red chili flakes
1 tsp pure vanilla extract
Raw Lime Avocado Banana Ice Cream (recipe follows)
To assemble spring rolls, lay out 2 pieces if pineapple, overlapping slightly, and along the right edge, place a line of mango 1/2 inch thick (top to bottom), then about 3-4 slices each orange and kiwi. Roll up, enclosing the fruit to the left. Set aside and make 4-6 more depending on how much pineapple you have.
To make the syrup, whisk together all ingredients until smooth.
To plate, cut each spring roll in half, carefully and place 3-4 halves on a plate. Top each with a little chili lime syrup, then scoop a few scoops of the lime avocado ice cream alongside.
Raw Lime Avocado Banana Ice Cream
Makes about 4 cups
1 cup lime juice
2 Tbsp lime zest
2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups avocado, chopped
1 large banana
1/2 cup raw agave nectar or raw honey or raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
Add lime juice to a food processor, along with zest, cashews, avocados, banana, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.