Warm fruit parcels with lemon sorbet

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

First published: Jan 2010

Serves: 4

Time to make: 20 mins

Total cost: $14.00 / $3.50 per serve

(at time of publication)

Ingredients

More weights & measures

1 cup (150g) strawberries, topped, halved

1 cup (150g) pineapple, cut in chunks

1 cup (150g) pawpawpapayaX, cut in 2cm chunks

1 cup (150g) rockmelon, cut in 2cm chunks

1 orange, peeled, segmented, halved

4 scoops (280g) lemon sorbetsherbertX

Instructions

1 Combine prepared fruits in a bowl. Tear off 4 x 20cm foil squares and line with smaller squares of baking paper. Spoon fruit mixture into the centre of each square centre. Fold foil and baking paper to enclose filling and make a parcel.

2 Heat barbecue. Place foil parcels on barbecue and cook for 5 minutes or until fruit is hot. Place unopened parcels on serving plates (allowing each person to open their own parcel) with a scoop of lemon sorbet.

Serve as part of this three-course meal for four, cooked entirely on the barbecue!

Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vege side dishes: Barbecued asparagus and eggplant and Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet

Variations

Try reduced-fat vanilla ice cream instead of lemon sorbet.
Vary the fruits according to what you like or what looks fresh in-store.
Make it gluten free: Use gluten-free sorbet (or ice cream).

Nutrition Info (per serve)

Calories 124cal

Kilojoules 520kJ

Protein 1g

Total fat 1g

–Saturated fat 0g

Carbohydrates 35g

–Sugars 32g

Dietary fibre 3g

Sodium 20mg

Calcium 100mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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