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Café
Kula banana split
This
dish was so popular among Maui spa guests dining in my restaurant;
they demanded it for breakfast, lunch, dinner and dessert.
It goes over great with kids too; a "make your own
banana split" birthday party was a big hit with my
four year old niece and her friends. We set out bowls filled
with the season's best fruits, cut into bite size chunks
and lined up squirt bottles filled with pureed fruits. We
gave each of the children their own bowl filled with two
different flavors (and colors) of sorbet. They had great
fun decorating their banana splits, and each other for that
matter. When preparing this recipe, it doesn't matter what
kind of fruit that you choose, just make sure it's very
sweet and ripe; use all your favorites.
If
anyone's joining you:
Increase the amounts called for, this recipe was written
just for you.
Tip:
If you're having your banana split for lunch or a
dog day of summer light supper, delete the granola and
serve it instead with a dollop of yogurt or cottage cheese.
Yield:
1 Serving
Ingredients
For topping
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|
| 1 |
small,
firm ripe banana |
| 1/2 |
assorted
sliced fruit (inside out mangos, papaya, kiwis, starfruit,
passionfruit, cherries, blueberries, peaches, plums,
nectarines etc.) |
| 2 |
1/4
cup scoops sorbet |
| 2 |
Tablespoons
of fresh fruit sauce |
| 2 |
Tablespoons
crunchy granola |
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Slice
banana lengthwise and place the 2 halves along the sides
of a serving dish. Place the fresh fruit between the
banana halves. Scoop the sorbet over fresh fruit. Drizzle
with the fruit puree. Sprinkle with the granola. Note:
This banana split changes with the seasons, which is
very exciting. Don't be afraid to use fresh figs or
dried fruits, try champagne grapes, blood oranges, mangos,
papayas, pears, or passionfruit. The more interesting
the variety of fruit, the
better the split.
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