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Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, peanut foxnut fruit salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

PLACE pineapple juice concentrate, peanut butter, lemon juice, coriander and cayenne pepper in blender or food processor bowl. Keeping blender running at medium-high speed, gradually add oil through hole in lid or with lid ajar until mixture is well blended. Dice the apples and squeeze some lemon juice over them to keep them from browning. Slice the bananas and half the strawberries.

Peanut Foxnut Fruit Salad is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Peanut Foxnut Fruit Salad is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have peanut foxnut fruit salad using 104 ingredients and 49 steps. Here is how you cook that.

The ingredients needed to make Peanut Foxnut Fruit Salad:

1. Take 1 cup overnight soaked peanuts
2. Get 25 gm fox nuts
3. Prepare 15 nos cashewnuts
4. Take 2 sliced bananas
5. Prepare 2 cups curd
6. Get 2 tablespoons powdered sugar
7. Make ready 1 pinch salt
8. Prepare 2 tablespoons pomegranate for garnishing
9. Make ready 2 tablespoons clarified butter
10. Get for tempering:-
11. Make ready 2 green chilies roughly chopped
12. Make ready 1 teaspoon cumin seeds
13. Make ready 1 tablespoon clarified butter
14. Make ready 1 cup overnight soaked peanuts
15. Take 25 gm fox nuts
16. Take 15 nos cashewnuts
17. Take 2 sliced bananas
18. Prepare 2 cups curd
19. Make ready 2 tablespoons powdered sugar
20. Get 1 pinch salt
21. Prepare 2 tablespoons pomegranate for garnishing
22. Get 2 tablespoons clarified butter
23. Make ready for tempering:-
24. Get 2 green chilies roughly chopped
25. Prepare 1 teaspoon cumin seeds
26. Prepare 1 tablespoon clarified butter
27. Take 1 cup overnight soaked peanuts
28. Prepare 25 gm fox nuts
29. Get 15 nos cashewnuts
30. Prepare 2 sliced bananas
31. Prepare 2 cups curd
32. Prepare 2 tablespoons powdered sugar
33. Prepare 1 pinch salt
34. Prepare 2 tablespoons pomegranate for garnishing
35. Take 2 tablespoons clarified butter
36. Take for tempering:-
37. Prepare 2 green chilies roughly chopped
38. Take 1 teaspoon cumin seeds
39. Prepare 1 tablespoon clarified butter
40. Make ready 1 cup overnight soaked peanuts
41. Make ready 25 gm fox nuts
42. Prepare 15 nos cashewnuts
43. Prepare 2 sliced bananas
44. Make ready 2 cups curd
45. Get 2 tablespoons powdered sugar
46. Prepare 1 pinch salt
47. Take 2 tablespoons pomegranate for garnishing
48. Make ready 2 tablespoons clarified butter
49. Make ready for tempering:-
50. Get 2 green chilies roughly chopped
51. Get 1 teaspoon cumin seeds
52. Make ready 1 tablespoon clarified butter
53. Prepare 1 cup overnight soaked peanuts
54. Take 25 gm fox nuts
55. Make ready 15 nos cashewnuts
56. Prepare 2 sliced bananas
57. Take 2 cups curd
58. Prepare 2 tablespoons powdered sugar
59. Take 1 pinch salt
60. Take 2 tablespoons pomegranate for garnishing
61. Take 2 tablespoons clarified butter
62. Take for tempering:-
63. Prepare 2 green chilies roughly chopped
64. Take 1 teaspoon cumin seeds
65. Make ready 1 tablespoon clarified butter
66. Prepare 1 cup overnight soaked peanuts
67. Get 25 gm fox nuts
68. Take 15 nos cashewnuts
69. Make ready 2 sliced bananas
70. Take 2 cups curd
71. Prepare 2 tablespoons powdered sugar
72. Make ready 1 pinch salt
73. Take 2 tablespoons pomegranate for garnishing
74. Take 2 tablespoons clarified butter
75. Prepare for tempering:-
76. Make ready 2 green chilies roughly chopped
77. Make ready 1 teaspoon cumin seeds
78. Prepare 1 tablespoon clarified butter
79. Get 1 cup overnight soaked peanuts
80. Take 25 gm fox nuts
81. Prepare 15 nos cashewnuts
82. Get 2 sliced bananas
83. Prepare 2 cups curd
84. Make ready 2 tablespoons powdered sugar
85. Take 1 pinch salt
86. Take 2 tablespoons pomegranate for garnishing
87. Make ready 2 tablespoons clarified butter
88. Make ready for tempering:-
89. Take 2 green chilies roughly chopped
90. Prepare 1 teaspoon cumin seeds
91. Make ready 1 tablespoon clarified butter
92. Prepare 1 cup overnight soaked peanuts
93. Prepare 25 gm fox nuts
94. Make ready 15 nos cashewnuts
95. Make ready 2 sliced bananas
96. Take 2 cups curd
97. Get 2 tablespoons powdered sugar
98. Make ready 1 pinch salt
99. Get 2 tablespoons pomegranate for garnishing
100. Prepare 2 tablespoons clarified butter
101. Make ready for tempering:-
102. Make ready 2 green chilies roughly chopped
103. Prepare 1 teaspoon cumin seeds
104. Get 1 tablespoon clarified butter

Pour over apple mixture; stir until coated. Easy, healthy and tasty! #rujak #rojak #fruitsalad For more recipes, pls check www. Step-by-Step In a large bowl, cream together the peanut butter and mayonnaise. Using a spatula, fold in the apples as you cut them, add the oranges, bananas and grapes.

Steps to make Peanut Foxnut Fruit Salad:

1. Boil  peanuts in water with salt.
2. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
3. In mixing bowl add curd, sugar and salt Whisk it well.
4. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
5. Heat ghee and tempered with cumin and chilies.
6. Peanut foxnut fruit salad is ready to eat.
7. Serve this chill or at room temperature.
8. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
9. In mixing bowl add curd, sugar and salt Whisk it well.
10. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
11. Heat ghee and tempered with cumin and chilies.
12. Peanut foxnut fruit salad is ready to eat.
13. Serve this chill or at room temperature.
14. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
15. In mixing bowl add curd, sugar and salt Whisk it well.
16. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
17. Heat ghee and tempered with cumin and chilies.
18. Peanut foxnut fruit salad is ready to eat.
19. Serve this chill or at room temperature.
20. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
21. In mixing bowl add curd, sugar and salt Whisk it well.
22. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
23. Heat ghee and tempered with cumin and chilies.
24. Peanut foxnut fruit salad is ready to eat.
25. Serve this chill or at room temperature.
26. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
27. In mixing bowl add curd, sugar and salt Whisk it well.
28. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
29. Heat ghee and tempered with cumin and chilies.
30. Peanut foxnut fruit salad is ready to eat.
31. Serve this chill or at room temperature.
32. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
33. In mixing bowl add curd, sugar and salt Whisk it well.
34. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
35. Heat ghee and tempered with cumin and chilies.
36. Peanut foxnut fruit salad is ready to eat.
37. Serve this chill or at room temperature.
38. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
39. In mixing bowl add curd, sugar and salt Whisk it well.
40. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
41. Heat ghee and tempered with cumin and chilies.
42. Peanut foxnut fruit salad is ready to eat.
43. Serve this chill or at room temperature.
44. Heat ghee in wok roast cashews and fox nuts separate and transfer it to a plate.
45. In mixing bowl add curd, sugar and salt Whisk it well.
46. Add boiled peanuts, pomegranate, roasted foxnuts and cashew, mix well.
47. Heat ghee and tempered with cumin and chilies.
48. Peanut foxnut fruit salad is ready to eat.
49. Serve this chill or at room temperature.

Step-by-Step In a large bowl, cream together the peanut butter and mayonnaise. Using a spatula, fold in the apples as you cut them, add the oranges, bananas and grapes. Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended. DIRECTIONS Over low-medium heat, cook the egg, sugar, vinegar, water and butter until thickened, stirring constantly. Layer in serving bowl, alternating bananas, nuts and sauce.

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