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Fruit Glossary



The following texts and images are largely sourced from Wikipedia.

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ABIU

 Comes from the Amazon. Round to oval in shape, sometimes pointed, with smooth bright yellow skin. Mature abiu trees produce one hundred to one thousand fruits each year. These have a pale, translucent pulp of a custard consistency that is easily scooped out with a spoon; there may also be a few bits of tougher gel. The seeds are easily removed and are covered with a thin layer of adherent pulp. The fruit has a sweet, mild taste which may have a hint of pineapple but is best described as reminiscent of caramel flan. It is often used in ice cream or eaten out of hand. Unripe fruits contain a gummy and unpalatable latex that hardens upon exposure to air. Because mature fruits will continue to ripen when picked, the harvest can be timed to allow for transportation to market. However, this period may be as short as five days. Maturation can be recognized by the pale green-to-yellow color-break and the ripe fruit can be identified by its yellow coloration and a slight softness.

Quick recipe, instructions : 1-2 persons – ABIU DESSERT

Cut abiu in two, remove the seeds. Scoop out the flesh into a glass bowl. Sprinkle with a little lime juice to bring out the flavour. Chill and serve.

ACKEE

The ackee is native to tropical West Africa in Cameroon, Gabon, Benin, Burkina Fasom Ghana, Mali, Nigeria, Senegal and Sierra-Leone. It is related to the lychee and the longan, and is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown. The leaves are pinnate leathery, 15–3ntimetres long, with 6–10 elliptical obovate-oblong leaflets. Each leaflet is 8–12 centimetres long and 5–8 centimetres broad. The flowers are unisexual and fragrant. They have five petals, who are greenish-white and bloom during warm months. The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, surrounded by soft, creamy or spongy, white to yellow flesh. The fruit typically weighs 100–200 grams. Prior to cooking, the ackee arils are cleaned and washed. The arils are then boiled for approximately 30 minutes and the water discarded. The dried seeds, fruit bark and leaves are used medicinally.

Quick recipe, instructions : 1-2 persons – ACKEE SOUFFLE

Prepare ackees by discarding seeds and taking out pink skin. Wash in salt water. Boil quickly and crush. In a heavy saucepan, melt the butter and stir in flour. Cook for one minute then add the milk gradually, stirring steadily. Continue cooking and stirring until the mixture thickens then add the salt, pepper and Worcestershire sauce. Remove from heat and allow cooling a little. Stir in the grated cheese then beat in the egg yolks one by one. Add the crushed ackee and allow the mixture to cool to room temperature. Preheat the oven to 375°F. Butter a 21⁄2 pint souffle dish.

ALUPAG

Native to southeast Asia, with concentrations in the Philippines and Indonesia, the rare Alupag bears longan-like fruits with noticeable warts on the skin. Flesh is very tasty, like the longan, with a fairly large seed. The fruit is appreciated in its native range, but generally put aside for its better known and highly selected relatives, the lychee and longan. Fruits are eaten fresh. Trees are cut for lumber and furniture.

Quick recipe, instructions : 1-2 persons – ALUPAG COCONUT SORBET

Using a blender (not a food processor), pureé the drained fruit and shredded coconut until smooth and set aside. add slices of alupag into the blender. Mix quickly with a spoon. Keep the blender in the fridge for a couple of hours to allow the flavors to meld.

AMBARELLA

It’s a fruit of South and South-East Asia. From there, it spread to other tropical parts of the world. It is a quite common tree in the home gardens in South East Asian countries. The green as well as ripe fruits of amabarella are used in a variety of ways. A large, sometimes buttressed tree, 25-45 m tall, trunk 45- 90cm in diameter; bark shallowly fissured, grayish to reddish-brown. There is a large variation and the fruit quality varies from tree to tree. The fruit from the best tress is eaten raw. Fruit from relatively less good types is stewed and used for jams, jellies and juice. Fruit can be stored for several months after it is boiled and then dried. The fruit has a leathery stone which is ridged and bears hard fibres that project into the flesh. When green the fruit is crisp and sub-acid; as the fruit ripens (on the tree or after harvest) to a yellow colour, the flesh softens, the flavour changes and the fibres become more noticeable. Unripe fruit is much used in green salads and curries and for making pickles. Young steamed leaves are eaten as a vegetable. The fruit is fed to pigs and the leaves are eaten by cattle.


BIGNAY

Bignay is found wild in the wetter parts of India, from the Himalaya southwards and eastwards, in Sri Lanka, Burma and Malaysia. This tree is cultivated extensively in many parts of Indonesia, particularly in Java and also in Indochina for its fruits. This is an evergreen dioecious tree, upto 10 m tall, with straight trunk, usually branched near the base. Leaves are distichous, oblong late, 19-25 cm x 4-10 cm base obtuse or rounded, apex acuminate or obtuse, entire coriaceous, shiny, midribs strongly prominent below up to 1cm long. Fruit a globose or ovoid drupe, 8-10mm in diameter, yellowish-red to bluish-violet, juicy; seed ovoid-oblong, 6-8 mm x 4. 5-5. 5 mm. Ripe fruit can be eaten raw; it stains mouth and fingers. Unripe berries are rather sour and since the berries in a bunch do not ripen evenly, the fruit is often used to make jam or jelly. The edible portion is 65-80 % of the fruit. Juice of fully ripened fruit serves as a refreshing drink and yields an excellent wine. Indonesians prepare a sour fish sauce from the fruit.

Quick recipe, instructions : 1-2 persons – BIGNAY JUICE

Wash fruits and boil with equal amount of water to get extract. Strain and measure. For every 4 cups of extract, add 3/4 cup sugar. Heat to boil for a few minutes. Place in container, cool and cover.

BILIMBI

This rare exotic fruit is very popular in Thailand, Malaya and Singapore. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country. Outside native habitat, Bilimbi is hard to find plant, very few growers produce them, although it is not so hard in cultivation. The bilimbi is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses. The only strictly English names are “cucumber tree” and “tree sorrel”. “Bilimbi” is the common name in India and has become widely used. The bilimbi leaves and taste of fruit are quite similar to those of the Otaheite gooseberry, although these plants are not related.

Quick recipe, instructions : 1-2 persons – BILIMBI RELISH

Soak dried chillies in water for an hour. drain and wash, blend chillies with all ingredient except bilimbi and onion, heat oil in saucepan. Ppour in blended ingredients. Cook 20 min on low. Add salt, tamarind juice, and sugar then aadd bilimbi and cook for 10 min. Serve with rice or as dipping sauce.

BUDDHA’S HAND

The plant is thought to come from China or the North East of India and it does grow best in temperate conditions. As it is sensitive to extremes such as heat and frost, inland valleys are the best place for propagation and, indeed, the tree can be found as far afield as the US. This weird citron grows on small shrubs and trees and has a thick peel. There is hardly any flesh within the fruit. Furthermore it has no juice and often has no seeds either. In China the fruit is often carried in the hand or simply placed on a table in the home to bring those who live their good luck, happiness and long life. Its Chinese name, fo-shou, means exactly that when it is written alongside other characters. As well as culinary and household use the fruit, before maturity, is often prescribed as a tonic. It has a lovely smell. The peel of the fruit can be candied into succade. In Western cooking, it is often used for its zest. The inner white pith is not bitter as is usually the case with citrus, so the fingers may be cut off and then longitudinally sliced, peel, pith, and all, and used in salads or scattered over cooked foods such as fish.

Quick recipe, instructions : 1-2 persons – BUDDHAS HAND SHORTBREAD COOKIES

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. In a stand mixer (or a bowl with a hand mixer), cream the butter, sugar, salt and chopped Buddha’s Hand until the mixture is fluffy and fragrant. The action of the mixer will release the essential oils in the Buddha’s Hand rind, so it’s important not to cheat this step. Remove the bowl from the mixer and add the flour, mixing gently with a spatula or your hands until the dough comes together – it will be dry and crumbly, but that’s okay. Turn the dough out onto the parchment-lined baking sheet and form it into a rectangle about 1/2-inch thick. Sprinkle the raw sugar on top and press the sugar into the dough with your hands or a rolling pin. Cut the dough into small squares or diamonds and separate the cookies a bit on the tray so air can circulate between them. They won’t spread, so you don’t have to leave a lot of room in between. Bake about 25 minutes or until the cookies are just turning golden at the edges. Cool on a rack. Serve with tea.


CANNONBALL TREE

This is an evergreen tree allied to the Brazil nut and is native to tropical northern South America and the southern Caribbean. In India, it has been growing for the past two or three thousand years at least, as attested by textual records; hence it is possible that it is native to India also. It’s rare, but also found in Bangladesh. It grows up to 25 m (82 ft) in height. The “Cannonball Tree” is so called because of its brown cannon-ball-like fruits. The majority of these trees outside their natural environment have been planted as a botanical curiosity, as they grow very large, distinctive flowers. Its flowers are orange, scarlet and pink in color, and form large bunches measuring up to 3m in length. They produce large spherical and woody fruits ranging from 15 to 24 cm in diameter, containing up to 200 or 300 seeds a piece. The fruit falls from the tree and cracks open when it hits the ground when mature, often causing the sound of a small explosion. The fruit emits an unpleasant aroma when exposed to the air. Individual seeds within the “ball” are coated with hair, which is thought to protect the seed when it is ingested and may also help in the passage of the seed through the intestines.

CARAMBOLA (STAR FRUIT)


Comes from Indonesia and Malaysia. Has five corners and is described as star-shaped, and commonly called the Star Fruit. Very crisp and juicy and a refreshing taste. May be yellow to green, depending on the variety. Yellow fruit tend to be more acid in flavour, and the green ones sweeter. It is a small tree with attractive foliage, produces large quantities of fruit and is recommended for the home orchard. For those who like the tart variety, “Star King” is recommended. Most of the other varieties are sweeter in flavour.

Quick recipe, instructions : 1-2 persons – CARAMBOLA CHICKEN RICE

In a medium pan, heat olive oil. Sauté red bell pepper, scallions, garlic and star fruit over medium low heat until tender (about 8 minutes). Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken and heat until serving temperature (about 5 minutes). Garnish with coriander if desired.


DURIAN

Regarded as the ‘king of tropical fruit’. The durian, native to Brunei, Indonesia and Malaysia, has been known to the Western world for about 600 years. Described as tasting like heaven and stinking like hell. The fruit is large and covered in spines with a really rich creamy flesh which tastes like cream cheese and onions. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. The strong odour is objectionable to many people and the fruit therefore requires airtight packaging for transport. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, and gym socks. .

Quick recipe, instructions : 1-2 persons – DURIAN SMOOTHIE

Durian is an excellent base for a smoothie and it’s texture is similar to custard or yogurt. It is a perfect vegan alternative for non-dairy milkshakes and ultra-creamy smoothies. You can also freeze it to make durian ice cream or other sweet dishes. Take one durian, one banana, 1 ounce of cacao powder, 4-6 ounces of water, add all ingredients and then blend on high until creamy and thoroughly mixed. Add additional seasonings to taste.


EGG FRUIT

It’s a lesser known fruit of the American tropics. In India, it is only known and eaten in a few localities and is seldom utilized commercially. It is an evergreen, small sized tree of the family Sapotaceae. The fruits are about the size of an apple, yellowish to orange in color with somewhat mealy pulp similar in appearance and texture to a cooked egg yolk enclosing often a single large seed. At maturity, the strong odour of the pulp is described as contains about 2,000 iu/100 g carotene, a precursor of vitamin A. It is also a good source of proteins (2. 5%) and or vitamin C(43mg/ 100g).

Quick recipe, instructions : 1-2 persons – COCONUT AND EGGFRUIT BREAD

Preheat your oven to 350 degrees Fahrenheit. In a separate bowl, mix butter, sugar and eggs until well blended. Stir in milk, vanilla and mashed egg fruit. Add flour mixture and coconut to the fruit mixture and blend well. Pour bread batter into a greased loaf pan and bake for 40 minutes. Remove bread from the oven and let cool.


FIJIAN LONGAN

Fijian longan is a tropical fruit mainly from Sri Lanka, Malaysia, The Philipines, East Indonesia, Papua and the Pacific Islands. It is not a very common fruit found elsewhere. The fruit is round or oval and it is much bigger than the common longan. It is green when immature and will turn purpish red, dull brown or almost black, depending on the various varieties. The shell is hard but it can still be prised opened with both thumbs with a little force. Once peeled, the pulp looks similar to a lychee than to the longan but the taste is not as sweet nor juicy. The pulp is slightly yellowish in colour. This particular variety is only mildly sweet and the texture is chewy. It has a single seed which looks like a type of nuts. The seed is edible too and it is usually consumed roasted or boiled.

Quick recipe, instructions : 1-2 persons – JUST EAT FRESH


GOURKA (YELLOW MANGOSTEEN)

This tree is a native of the area from India to Malaya. It has widely spreading branches, even sometimes drooping; a milky latex is exuded from broken parts. Leaves are opposite, leathery to 19 x 6 cm. The small greenish unisexual flowers are borne along the branches, these are followed by the fruit, which are fleshy and yellow when ripe, and up to 8 cm diam. The remains of the style are persistent on the fruit and appear like 4-5 dark arms. Fruit pulp is sour but edible, bark may be used to make a black dye.

Quick recipe, instructions : 1-2 persons – YELLOW MANGOSTEEN CHEESECAKE

Briefly blend mangosteen slices and set aside. Beat cream cheese, add condensed milk, continue beating for 2 minutes. Add cream and beat again until the bulk has doubled. Add dissolved gelatine to the mixture, pour into the prepared crumb crust and refrigerate.

GOVERNOR’S PLUM

Governor’s plum is a large shrub or small tree native to tropical Africa. It is found from Tropical Africa south to northern South Africa, Swaziland; Madagascar, India, Sri Lanka, Indo-china, Indonesia and China. This fruit is cultivated in tropical regions as a hedge plant and for its deep red acid fruits resembling small plums. Fruit globular, reddish to reddish black when ripe, fleshy, up to 2. 5 cm across, style persistent. Ripe fruits of governor’s plum are good to eat. Their taste resembles that of European plum but is slightly more acid and a little bitter too. The fruits are also rich in pectin and therefore quite suitable for processing as a jam or jelly. The fruits are also sold in market at many places.

Quick recipe, instructions : 1-2 persons – PLUM JAM

Mix the plums, pectin and lemon juice in a heavy bottomed pan and cook in medium heat. The plums will start liquifying slowly. While slightly mushy, add 1/2 cup water, stir well and cook until it comes to a boil. Remove the foam that forms on the top. Another tip to make the foam go away easily would be to add a little butter. Add the honey or sugar, mix and cook for another 10-15 minutes until it all starts coming together as one thick syrup consistancy. Alternatively with soapy water, clean the Jam can well, along with the lid. Lightly dry it and then drop them in a big pot of water. Bring them to a boil. Make sure your jars are submerged well

GRUMICHAMA

This fruit is the tropical equivalent of the cherry and just as difficult to resist. Grumichama, also called Brazil cherry and Spanish cherry. The purplish-black fruit is borne in clusters and is delicious eaten fresh. The sweet white flesh is highly prized for jams, jellies and pies. If you are looking for a spectacular ornamental specimen than it would be hard to go past this tree with its magnificent flowers, glossy dark green foliage and full growth habit. The tree is hardy to most conditions provided you can offer it protection from frosts paricularly when young. It can withstand light frosts once established. While the tree will still retinly its highly ornamental qualities during drought periods, the crop quality deteriorates if adequate water is not available during fruit development. There are no reported cultivars but there are a number of differences in seedling trees observed in Kona and Puerto Rico. Three varieties have been distinguished based on differences in the firmness of the pulp as well as the number of sepals and color of the fruit and pulp. There are no discernible differences in taste.

Quick recipe, instructions : 1-2 persons – GRUMICHAMA ICE BLOCKS

Wash fruit then cut the fruit in half and remove the seeds. Squeeze all of the fruit to a pulp. Boil the water and dissolve the sugar in it to make a sugar syrup. Leave to cool. Place the fruit pulp in ice block moulds, pour in the sugar syrup and freeze.

GUARANA

Guarana is a flowering shrub or small tree in the Maple family, it is commonly native to Venezuela and northern Brazil. The fruit seed is a central nervous system that stimulant with thermogenic and diuretic properties. Guaraná plays a vital role in Tupi and Guaraní Brazilian culture. The name ‘guaraná’ is resulting from the Tupi-Guarani word wara’ná. Guaraná is mainly used as an ingredient in soft drinks and energy drinks. It is also used as a dietary supplument generally to promote weight loss. In addition, it may be an ingredient in other foods.

Quick recipe, instructions : 1-2 persons – GUARANA FRUIT SALAD

Add sliced kiwis and cubed mangoes for extra goodness. Can also substitute mascarpone cheese for whipped cream or Nestle Media Crema. Combine orange juice, orange zest, minced mint and Ubatuba Guaraná. Core and dice apples, slice bananas (optional) and immediately add to above mixture to keep them from browning, (oxidation). Dice and cube all other fruits but grapes, mix well and combine with all ingredients saving mascarpone cheese for very last, just before serving. Presentation. Serve on a Margarita Glass, top it with mascarpone cheese.


JABOTICABA

The Jaboticaba is native to states in southeastern Brazil. The fruit tree has salmon-colored leaves when they are young, turning green as they mature. It is a very slow growing tree which prefers moist, lightly acidic soils for best growth. It is widely adaptable, however, and grows satisfactorily even on alkaline beach-sand type soils, so long as they are tended and irrigated. Naturally the tree may flower and fruit only once or twice a year, but when continuously irrigated it flowers. The fruit is 3-4 cm in diameter with one to four large seeds, borne directly on the main trunks and branches of the plant, lending a distinctive appearance to the fruiting tree. It has a thick, purple, astringent skin that covers a sweet, white or rosy pink gelatinous flesh. Common in Brazilian markets, jabuticabas are largely eaten fresh; their popularity has been likened to that of grapes in the US. Jaboticaba fruit is grape-like in appearance and texture but with a thicker, tougher skin. Most California fruit is dark purple to almost black in color. Averages size is one inch in diameter but can run from 3/4 to 1-1/2 inches, depending on species and variety. The gelatinous whitish pulp contains from one to four small seeds and has a pleasant, subacid flavor markedly similar to certain muscadine grapes. The skin has a slight resinous flavor that is not objectionable. Fresh fruit is delicious eaten out-of-hand and can be made into jellies, jams and wine. The skin is high in tannin and should not be consumed in large quantities over a long period of time.

Quick recipe, instructions : 1-2 persons – JABOTICABA JELLY

Wash the fruits, and then place into a large pan and just cover with water. Bring to the boil and boil for at least half an hour to an hour. Make sure the water does not want to evaporate. And add the mixture of Grumichamas/Jaboticabas into the boiled Jaboticaba and some less sugar to taste. Cook for 5 mins and remove it from the stove once the process has been completed and add Jam setter and lime. Now the Jaboticaba jelly is ready to be served.

JACKFRUIT

This is the world’s largest tree fruit, and can weigh up to 40 kilograms. It is native to parts of South and Southeast Asia. The jackfruit is considered an invasive species in Brazil, especially in the Tijuca Forest National Park in Rio. The flesh is golden yellow, very sweet and juicy and tastes like banana bubblegum. You eat the segments inside. Watch out for the seed, which can also be boiled and eaten. In India this fruit is picked green and eaten as a vegetable in curries. Outside of its countries of origin, fresh jackfruit can be found at Asian food markets, especially in the Philippines. It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugar syrup, or frozen. Dried jackfruit chips are produced by various manufacturers. In northern Australia, particularly in Darwin, jackfruit can be found at outdoor produce markets during the dry season. Outside of countries where it is grown, jackfruit can be obtained year-round both canned or dried. It has a ripening season in Asia of late spring to late summer.

Quick recipe, instructions : 1-2 persons – MUSTARD MASSALA JACKFRUIT

Boil 2 cups of water, add the jackfruit, turmeric powder and salt and cook covered till the jackfruit is tender. Drain and discard the water. Heat 1 tablespoon oil, add the mustard seeds and allow them to crackle. Add the split black lentils, dry red chilli and curry leaves. Add the cooked jackfruit, ground masala paste and cook for 4 to 5 minutes mixing well. Serve hot.


KETEMBILLA

The ketembilla is native to Ceylon. It was introduced into the United States by Dr. David Fairchild and was one of the few fruits he admitted he never liked very much. The first fruiting specimens in the western hemisphere were apparently those growing in southern Florida. In the Philippines, the ketembilla flourishes from sea-level to 2,600 ft (800 m). In Malaya, it is found from near-sea-level up to 4,000 ft (1,200 m). It has never survived at Singapore. Fruiting is not consistent at Tela, Honduras. However, it does do well planted at appropriate elevations in either dry or moist climates. In Florida, in the past, the ketembilla was used primarily for jelly. Recipes developed in Hawaii include juice, spiced jelly, ketembilla-papaya jam, ketembilla-guava jelly, and ketembilla-apple butter. In Israel, the fruit is valued mainly as a source of jelly for export.

Quick recipe, instructions : 1-2 persons – KETEMBILLA JUICE

In a small saucepan, combine the brown sugar and 1 cup of water and bring to a simmer until the sugar fully dissolves into the water. Set aside, and allow the syrup to cool. Add the ketembillas to the blender, and add another cup of water. Pulse until the fruits are liquefied. Slowly strain the juice into a 2-quart pitcher, pressing the solids to obtain the juice. Add the brown sugar simple syrup and stir well.

Top the pitcher with water and store in the refrigerator.

KUMQUAT

Kumquats are small, oval citrus fruits. They are usually between one to two inches long and have leathery orange or yellow skin. The fruit has a sweet outer skin and a tart inner flesh. The fruit can be eaten whole or some people prefer eating only the skin. Kumquats are similar in appearance to other citrus fruits except kumquats are much smaller. The picture to the left compares kumquats to an orange.

Quick recipe, instructions : 1-2 persons – KUMQUAT MARMALADE

Wash the kumquats in a sink full of lukewarm water. Take a thin slice off the end of each kumquat, then slice it in half lengthwise. Notch out the central membrane core and prick the seeds out with the tip of the knife. Reserve the membrane and seeds in a small bowl (these contain a high percentage of the natural pectin, which will be ‘harvested’ to help set the marmalade). Layer the fruit and sugar in a large nonreactive bowl and stir gently to combine. Cover and let stand for about 12 hours or overnight.


LANGSAT

The skin of the langsat fruit is thin, with soft hair, and has a yellow color. There is latex when broken or torn (compare to Longkong, which does not have the latex). Langsat fruits are oval shaped, smaller than Longkong, about 2. 5 cm wide and 3. 7 cm long. The langsat fruits will not fall by themselves when ripen, unless left for to be over ripe and start to decay. The planters have to either climb up the tree to pluck them or use a long pole with a cutter at the end to cut off the stlak and let it fall to the floor. Unripen langsats are greenish white in colour,and turn yellowish when they begin to ripe. Unfortunately,langsat can not be dried,preserved or prickled. You can only consume it fresh,like most tropical fruits.

Quick recipe, instructions : 1-2 persons – FRESH SALAD

Add to salads, particularly those with cucumbers, carrots, mandarin, tofu, sesame seeds and a soy-based dressing.

LOQUAT

A fruit of wide appeal, the loquat, of the rose family, is a 1-2″ yellow/orange fruit grow in clusters. The skin can be either smooth or fuzzy. The flesh inside is either white, yellow or orange. The loquat tree grows 20-30′ tall. They can be eaten fresh or used in desserts. If they are picked just before ripening, they will have enough pectin to make jelly.

Quick recipe, instructions : 1-2 persons – LOQUAT PIE FILLING

Stew the loquats in a covered pot, with the water, sugar, and brown sugar until the liquid is reduced and the fruit is tender, but not brown. Add all the remaining ingredients, and allow to cool covered. This recipe will make one generous pie. I recommend a plain, unsweetened pie crust and a lattice top. Bake the pie for 10-15 minutes at 400 degrees, or until the crust starts to brown.

LYCHEE

It is a tropical and subtropical fruit tree native to southern China, Taiwan and Southeast Asia, and now cultivated in many parts of the world. An evergreen tree reaching 10–28 metres tall, the lychee bears fleshy fruits that are up to 5 cm (2. 0 in) long and 4 cm (1. 6 in) wide. Lychees have rosy red skin and white, semi-translucent flesh which is tangy and juicy. Fruit do not improve in flavour after harvest, so should only be picked when fully coloured. Ladders and stick pickers are needed to harvest the high fruit.

Quick recipe, instructions : 1-2 persons – LYCHEE GAZPACHO

Bring balsamic vinegar to a boil, then reduce heat and cook for about 10 minutes, until the vinegar has reduced to a syrup consistency. Set aside. Cut half of the cucumber in half lengthwise, remove seeds and chop one half. Using a mandoline, julienne the other half to form some spaghetti strands with the cucumber. Throw away the seeds. Place julienne in a bowl and sprinkle with salt, toss to coat and set aside for 15 minutes. Peel lychee and remove the seed. In a blender, combine lychees, tomato, chopped cucumber, lemon juice, cayenne, olive oil, salt and pepper. Process to obtain a smooth consistency. Cover and refrigerate. Rub scallops on both sides with olive oil, sprinkle with salt and pepper. Heat a griddle or cast-iron skillet and saute scallops over high heat, for about 1 to 2 minutes or until golden brown. Divide lychee gazpacho among 4 plates. Rinse julienne cucumber with cold water and pat dry with paper towels. Toss with mint and place some in the center of the gazpacho. Mount with two scallops in the center and drizzle with balsamic reduction.

MACADAMIA NUT

This fruit is native to southeastern Queensland where it grows in the rain forests and close to streams. The macadamia was introduced into Hawaii about 1881 where it was used as an ornamental and for reforestation. Macadamia nuts have a very hard seed coat enclosed in a green husk that splits open as the nut matures. As the common name indicates, this seed coat is smooth in the case of M. integrifolia. It holds a creamy white kernel containing up to 80% oil and 4% sugar. When roasted it develops a uniform color and texture. Although M. tetraphylla is often referred to as the rough-shelled macadamia, the seed coat of some cultivars are smooth, while others are rough and pebbled. The quality of the kernels of M. tetraphylla are also more variable. The oil content ranges from 65% to 75% and sugar content ranges from 6% to 8%. These factors result in variable color and texture when the the nuts are roasted.

MALABAR CHESTNUT

Malabar Chesnut is a tropical wetland tree of the genus Pachira, native to Central and South America where it grows in swamps. They can grow up to 18 m (59. 1 ft) in height in the wild. It has shiny green palmate leaves with lanceolate leaflets and smooth green bark. Its showy flowers have long, narrow petals that open like a banana peel to reveal hairlike yellowish orange stamens. The tree is cultivated for its edible nuts which grow in a very large, woody pod. The nuts are light brown, striped with white. They are said to taste like peanuts and can be eaten raw or cooked or ground into a flour to make bread. The leaves and flowers are also edible. The tree grows well as a tropical ornamental in moist, frost-free areas, and can be started from seed or cutting. It is a durable plant and will adapt very well to different conditions. He needs plenty of sunlight though it is important to avoid direct sunlight during the summer months as the leaves may get sunburned.

Quick recipe, instructions : 1-2 persons – ROASTED MALABAR CHESNUT

Coat the seeds lightly with any kind of vegetable oil and a dash of salt, and roast them on a baking sheet at 250 to 300 degree Fahrenheit until the seeds are fragrant and starting to brown, about 10 to 30 minutes. Stir often to prevent burning.

MAMEY SAPOTE

It is a species of tree native to southern Mexico. Today, the tree is cultivated not only in Mexico but also in Central America, the Caribbean, and South Florida for its fruit, which is commonly eaten in many Latin American countries. Mamey sapote is a large and highly ornamental evergreen tree that can reach a height of 15 to 45 meters (60 to 140 feet) at maturity. Like most fruit trees, it is mainly propagated by grafting which ensures the new plant has the same characteristics as the parent, especially its fruit. It is also considerably faster than growing trees by seed. The fruit is about 10 to 25 cm (4 to 10 inches) long and 8 to 12 cm (3 to 5 inches) wide and has orange flesh. The fruit is eaten raw or made into milshakes, s;oothiesm ice cream and fruit bars. It can be used to produce marmalade and jelly. Some consider the fruit to be an aphrodisiac. Some beauty products use oil pressed from the seed, The brown skin has a texture somewhat between sandpaper and the fuzz on a peach. The fruit’s texture is creamy and soft. A mamey sapote is ripe when the flesh is pink when a fleck of the skin is removed. The flesh should give slightly, as with a ripe kiwifruit.

Quick recipe, instructions : 1-2 persons – MAMEY SAPOTE MINI-MUFFINS

Preheat oven to 350°F. Grease mini-muffin pan, or line with paper liners. In a small bowl, mix flour, baking soda, cinnamon and salt. In a large bowl, beat butter and sugar together. Mix in eggs, mamey sapote and milk. Blend in dry ingredients. Do not overmix. Scoop into muffin tins. Bake 20 minutes or until a toothpick comes out clean.

MARANG

A large rounded fruit with soft spines. The segments taste like marshmellow. Cultivated commercially in the Philippines. Trees are grown from seed, and because they are very large trees, should be spaced 7- 14 metres apart. Although 100 segments per fruit are reported in the Philippines, our fruit usually has less than 20 segments which suggests there is a pollination problem. High level of acceptability at the fruit tastings. The segments taste rather like sweet and juicy marshmellow.

Quick recipe, instructions : 1-2 persons – MARANG PASTE

Cook 1 cup flesh of ripe marang fruit (seeds removed) with 1 cup white sugar until very thick. Spread the mixture in wax paper and then roll it using a rolling pin to flatten the mixture to one half-inch thick. Allow the mixture to cool then wrap it with cellophane and store in air-tight jars.

MIRACLE FRUIT

Fruit are very small red berries, the seeds are about the size of small coffee beans. A Miracle Fruit plant is a slow growing shrub, native to tropical Africa, that reaches approximately 5ft in height after 3-4 years. The plant requires acidic soil and is intolerant to alkaline conditions. It’s a fruit which act on the sour taste buds to make sour tasting food taste sweet. Enjoy a lemon as if it was an orange. A great plant to boggle guests taste buds, but not before the beer. .

No recipe, just some combinations for your Taste Trip ! : Vinegar and Vinegar-based Foods, Blue Cheese, Cheddar, Orange, Lime, 99%/ bitter cocoa Chocolate

MONSTERA

Monstera is native to tropical regions of the Americas. The genus is named from the Latin word for “monstrous” or “abnormal”, the members of the genus are distinguished by their unusual leaves with natural holes. They are herbs or evergreen vines, growing to heights of 20 m in trees, climbing by means of aerial roots which act as hooks over branches; these roots will also grow into the soil to help support the plant. The leaves are alternate, leathery, dark green, very large, from 25-90 cm long (up to 130 cm long in M. dubia) and 15-75 cm broad, often with holes in the leaf blade. The fruit is a cluster of white berries, edible in some species. They are commonly grown indoors as houseplants. It tastes like a combination of banana and pineapple.


NONI

The noni comes from a tree in the coffee family, Rubiaceae. Its native range extends through Southeast Adsia and Australasia, and the species is now cultivated throughout the tropics and widely naturalised. It grows in shady forests, as well as on open rocky or sandy shores. It reaches maturity in about 18 months, then yields between 4 and 8 kg (8. 8 and 18 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestones outcrops. It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves. The fruit powder contains carbohydrates and dietarty fibre in moderate amounts. These macronutrients evidently reside in the fruit pulp, as juice has sparse nutrient content. The main micronutrients of the pulp powder include vitamins C and B, iron and potassium.

Quick recipe, instructions : 1-2 persons – NONI JUICE

Pick fully ripened Noni to prepare the juice. Wash the fruit. (Be careful not to blemish the skin when you wash. Put the fruit inside a large sterile airtight container so it can age. Put the container outside for several weeks, ideally from 6 to 8 weeks. During this time the fruit will ferment and the juice will separate and accumulate on the bottom of the container. When the fruit has finished fermenting, strain the juice in order to remove most of the pulp. Store in the refrigerator in a glass container.


PANAMA BERRY

A highly ornamental tree that bears small red berries within its first year. Blossoming and producing all year round, the flowers are white and followed by small red fruit that is sweet with the taste of caramel. The trees are exceptionally attractive with long spreading branches that often droop down to the ground and soft weeping foliage. Trees are very fast growing and drought hardy once established. They can grow 5-10m in ideal conditions but respond well to being cut back so it is possible to keep them smaller than this making it easier to browse on the tempting little fruits. Panama berries will happily grow and fruit in large containers provided they have a good quality mix and a healthy layer of organic mulch to hold the moisture in. It is the ideal backyard tree if you have children as it is a lovely little shade tree as well as producing tempting little sweet treats. Used fresh or in jams.

PILI NUT

Pili are native to maritime Southeast Asia, Papua New Gunea and Northern Australia, They are commercially cultivated in the Philippines for their edible nuts. The pili tree is an attractive symmetrically shaped evergreen, averaging 20 m (66 ft) tall with resinous wood and resistance to strong winds. Pili is a tropical tree preferring deep, fertile, well drained soil, warm temperatures, and well distributed rainfall. It can not tolerate the slightest frost or low temperature. Refrigeration of seeds at 4 to 13 °C (39 to 55 °F) resulted in loss of viability after 5 days. The most important product from pili is the kernel. When raw, it resembles the flavor of roasted pumpkin seeds and when roasted, its mild, nutty flavor and tender-crispy texture is thought by some to be superior to that of the almond. The kernels are used for making cake, bobengka. Pili kernel is also used in chocolate, icecream, and baked goods. The largest buyers of pili nuts are in Hong-Kong and Taiwan the kernel is one of the major ingredients in one type of the famous Chinese festive desserts known as the moon cake. The young shoots and the fruit pulp are edible. The shoots are used in salads, and the pulp is eaten after it is boiled and seasoned.

Quick recipe, instructions : 1-2 persons – PILI CHOCOLATE CRUNCH

Toast the pili nut in an oven at low temperature. Cool and set aside. Melt the chocolate bar in a double boiler. Distribute the nuts in moulders. Pour the melted chocolate while hot to coat the nuts. Place the mixture inside the freezer for a few minutes or until the moulder becomes cloud. Unmold. Wrap using chocolate wrapper. Pack and store.

PITAYA (DRAGON FRUIT)

This fruit is commonly known as “dragon fruit” as in the Chinese huǒ lóng guǒ, “fire dragon fruit”, and lóng zhū guǒ, “dragon pearl fruit”. The Vietnamese thanh long meaning “green dragon”, the Indonesian and Malaysian buah naga, the Lao mark mang gohn, and the Thai kaeo mangkon or “dragon crystal”.

It’s a vining, terrestrial or epiphytic cactus, with fleshy stems reaching from a few inches up to 20ft long (in mature plants). The plant may grow out of, and over the ground or climb onto trees using aerial roots. Flowers are ornate and beautiful, and many related species are propagated as ornamentals. They bloom only at night, and usually last just one night where pollination is necessary to set fruit. In full production, pitahaya plants can have up to 4-6 fruiting cycles per year. They tolerate temperatures to 104F, and short periods of frost, but prolonged cold will damage or kill the plant. The fruit is popular eaten chilled, out of hand. It is also used to flavor drinks and pastries. Unopened flowerbuds are cooked and eaten as vegetables.

Quick recipe, instructions : 1-2 persons – DRAGON FRUIT JELLIES

Sprinkle gelatin over cold water in bowl. Let sit for 1 minute, until gelatin has softened. In the meantime, place dragon fruit puree in a small saucepan over medium heat. Add sugar or honey as needed. Once the mixture has just started to boil, pour over gelatin. Mix until all gelatin has dissolved. Pour into molds or a small pan. Refrigerate 1-2 hours or until solid, then remove from molds and dust with powdered sugar if desired. To prepare the dragon fruit, cut in half and scoop the flesh out. Place in blender or food processor and blend until relatively smooth (no large chunks).

POHA

Poha, called Cape gooseberry too, comes from Hawai, it was distributed by early explorers and first reported in England in 1774. A commercial crop in many countries, the poha is often found in Hawaiian Regional Cuisine. First reported on the Big Island in 1825, the fruit is common in the wild as well as cultivated for home and commercial use around the state. The plant is low growing shrub with velvety leaves and yellow bell-shaped flowers. Mature fruit is round and orange skinned with many edible seeds. It is juicy and sweet with a distinctive flavor. Poha is harvested every few days when the husks are dry and turn to a straw color. It is often picked in the afternoon when there is little moisture. Many growers shake the bush so that the dry husks fall and are easily picked up from the ground. Plastic sheets are sometimes placed under the plants to catch the fallen fruit.

Quick recipe, instructions : 1-2 persons – TARTE TATIN

To make the pastry, sift the flour and salt into a large bowl. Add the butter and rub into the flour with fingertips until the mixture resembles breadcrumbs. Stir in the sugar, then add the egg yolks and orange flower water. Stir to bring the mixture together. If it is still dry and crumbly, add a little water, but don’t let the pastry get sticky. Knead the pastry gently to form a ball, cover with cling film and chill in the fridge for 30 minutes. n the oven-proof and flameproof shallow tin, melt the butter and sugar. Split the vanilla pod in half lengthways and scrape the seeds into the tin. Tip the cape gooseberries in and coat with the caramel. Make sure you use enough fruit so it’s tightly packed on the bottom of the tin—this will improve the appearance of the finished tart. Let the fruit cook for a few minutes to release some of its juice into the caramel. Then let the caramel bubble long enough to thicken, a couple of minutes— stop before the fruit darkens or gets soggy. Take off the heat and leave to cool. Preheat the oven to 190 degrees Celsius. Lightly flour a work surface and roll out the pastry to a little larger than the tin. Carefully lift the pastry and place on top of the fruit. Press the edges down to encase the fruit. Bake the tart for about 30 minutes until the pastry is nice and brown. Let the tart cool for a minute or two, then take a plate that is larger than the tin and place it face down over the tart. Carefully flip the tart on to the plate and remove the tin. The cape gooseberries should now have formed a wonderfully sunny, caramelized topping .


RAMBUTAN

Rambutan is closely related to several other edible tropical fruits including the Lychee, Longan and Mamoncillo. According to popular belief and the origin of its name, rambutan is native to Indonesia and Malaysia. The earliest record of rambutan trees show that they were cultivated by the Malayan jungle tribes around their temporary settlements, a practice followed to date. Rambutan trees grow naturally in Thailand, Vietnam and Philippines. The leathery skin is reddish (rarely orange or yellow), and covered with fleshy pliable spines, hence the name rambutan, derived from the Malay word rambut which means hair. The fruit flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic flavor. The single seed is glossy brown, 2-3 cm long, with a white basal scar; it is poisonous and should not be eaten with the fruit flesh.

Quick recipe, instructions : 1-2 persons – RAMBUTAN MARTINI COCKTAIL

In a cocktail shaker, combine rambutans and muddle until they are broken up and have released their juices, but not completely pulverized. Fill the shaker halfway full with ice, then add ginger-flavored vodka, Cointreau, and club soda. Shake vigorously, then strain into a martini glass.

ROLLINIA

The Rollinia is a large yellow fruit with a bumpy surface and soft spines. Tastes delicious, and is described as a creamy lemon sherbet or a lemon meringue pie. Comes from the Amazon and is a member of the Custard Apple family. Strictly tropical. Intolerant of cool temperatures. Temperatures as low as 3 C will kill young trees. High humidity is also necessary for effective pollination. Water stress causes premature ripening of fruit, so irrigation may be necessary during flowering, fruit set and early maturation. Trees are shallow rooted and are prone to wind damage. Cooling the fruit after harvest will extend the shelf life by up to a week, but with significant loss of attractiveness, the skin going black, while the flesh inside remains palatable. Fruit are very soft and vulnerable to bruising. Their own weight often damaging the flesh when left resting on a hard surface. Fruit appear to be only eaten fresh, or scooped out and blended with ice cream.

Quick recipe, instructions : 1-2 persons – ROLLINIA TART

Make a rich custard using 1 cup of milk (using either custard powder or eggs). Dissolve the gelatine and stir into the hot custard. Stir in the coconut. Now blend in fruit pulp, pour into prepared pie shell, and dust lightly with cinnamon or nutmeg. Chill well before serving.


SANSAPOTE

The sunsapote grows wild in dense forests from southern Mexico to Panama, on both coasts, and also in northern Colombia. It is rarely grown commercially although fruits are sometimes available in local markets. This handsome tree is erect, stately, reaching 100 to 160 ft (30-50 m) in height; has a rounded crown of thick branches, heavily foliaged, and dark purplish or brown bark. Fruits take 9-12 months to mature. It blooms with whitish flowers from July to September and the fruits ripen next year from August to December. The fruit is large, 5-8″, brown skinned with orange yellow pulp having a sweet flavor and is eaten raw. Trees are not very hardy and don’t do well outside of warm tropical climates, free of frost.

Quick recipe, instructions : 1-2 persons – SANSAPOTE JAM

Scoop out flesh from guavas, remove the seeds and make a puree of the fruit. Cut the sansapotes open, throw away the seeds and slice flesh into pieces. Mix with the guava and heat the mixture just until it boils. In another pan, combine the sugar and Sure-Jell. Add one cup of water and one teaspoon of the fruit mixture. Bring to a boil and add it to the pan with the hot fruit puree. Stir until well mixed. Bring to a boil and immediately pour into sterile jars and seal.

SOURSOP

Soursop is a fruit of a tree, broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central Americam the Caribbean and northern South America. Soursop is also produced in sub-Saharan African countries that lie within the tropics. Today, it is also grown in some areas of Southeast Asia as well as in some Pacific islands. It was most likely brought from Mexico to the Philippines. The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate. The flesh of the fruit consists of an edible, white pulp, some fiber, and a core of indigestible, black seeds. The sweet pulp is used to make juice, as well as candies, sorbets and ice cream flavorings. In Mexico and Colombia, it is a common fruit, often used for dessert as the only ingredient, or as an agua fresca beverage; in Colombia, it is a fruit for juices, mixed with milk. Ice cream and fruit bars made of soursop are also very popular. The seeds are normally left in the preparation, and removed while consuming.

STAR APPLE

The fruit is native to the lowlands of Central America and the West Indies. It grows rapidly and reaches 20 m in height. Fruit can be purple or green depending on the variety. When cut in half there is an attractive star pattern. The flesh is sweet and tastes very smooth and aromatic. Bears in mid to late winter. Fruit are picked when fully coloured (purple) or when softening (green). Fruit picked too early will not mature and contain an unpleasant latex. Difficult to transport due to soft nature and short life. High value if successful. The fruits are delicious as a fresh dessert fruit; it is sweet and best served chilled. Infusions of the leaves have been used against diabetes and articular rheumatism. He also has anti-oxidant properties.

Quick recipe, instructions : 1-2 persons – STAR APPLE WHIP

Scoop the pulp out of the Star Apple and the Oranges and remove the seeds. Mix with sugar in a blender. Add the cream and lightly mix. Serve in parfait glasses.


TAMARIND

The tamarind, a slow-growing, long-lived, massive tree reaches, under favorable conditions, a height of 80 or even 100 ft (24-30 m), and may attain a spread of 40 ft (12 m) and a trunk circumference of 25 ft (7. 5 m). It is highly wind-resistant, with strong, supple branches, gracefully drooping at the ends, and has dark-gray, rough, fissured bark. The mass of bright-green, fine, feathery foliage is composed of pinnate leaves, 3 to 6 in (7. 5-15 cm) in length, each having 10 to 20 pairs of oblong leaflets 1/2 to 1 in (1. 25-2. 5 cm) long and 1/5 to 1/4 in (5-6 mm) wide, which fold at night. The leaves are normally evergreen but may be shed briefly in very dry areas during the hot season. Inconspicuous, inch-wide flowers, borne in small racemes, are 5-petalled (2 reduced to bristles), yellow with orange or red streaks. The flowerbuds are distinctly pink due to the outer color of the 4 sepals which are shed when the flower opens.

Quick recipe, instructions : 1-2 persons – TAMARIND MILSHAKE

Strain the tamarind water, collecting the juice and discarding the solids. Mix together the tamarind water, the crushed ice and a couple of spoonfuls of simple syrup in a blender, and puree until well mixed. Taste for sweetness and add in more sugar if necessary. Serve in tall glasses with a straw (little tropical drink umbrellas are purely optional)

THIMBLEBERRY

Native to western and northern North America from Alaska east to Ontario, Washington and Michigan and south to northern Mexico. It grows from sea level in the north, up to 2,500 m (8,200 ft) altitude in the south of the range. Thimbleberry fruits are larger, flatter, and softer than raspberries and have many small seeds. Because the fruit is so soft, it does not pack or ship well, so thimbleberries are rarely cultivated commercially. However, wild thimbleberries can be made into a jam which is sold as a local delicacy in some parts of their range, notably in the Keweenaw Peninsula or Upper Michigan. Thimbleberry jam is made by combining equal volumes of berries and sugar and boiling the mixture for two minutes before packing it into jars. The fruits can be eaten raw or dried, but they are not always very palatable. Many parts of the plant were used for a great variety of medicinal purposes.

Quick recipe, instructions : 1-2 persons – THIMBLEBERRY CREAM PIE

Sprinkle granulated sugar over berries. Let set 30 minutes. Add water and mash berries. Drain juice to measure 1 cup. Soak gelatin in 1/4 cup juice 10 minutes, then stir in remaining juice. Chill until gelatin has nearly set. Whip with egg beater until gelatin is fluffy. Whip cream stiff, fold in confectioner’s sugar. Fold whipped cream into gelatin. Fold in berries.

Fill pie shell and chill at least 4 hours.


UGLI

Ugli is the trademark of Cabel Hall Citrus Limited and under which it sells its Jamaican tangelo which is a citrus fruit created by hybridizing a grapefruit, an orange and a tangerine. It was discovered growing wild in Jamaica where it is mainly grown today. It has an unsightly appearance with rough, wrinkled, greenish-yellow rind, wrapped loosely around the orange pulpy citrus inside. The light green surface blemishes turn orange when the fruit is at its peak ripeness. A tangelo fruit is usually slightly larger than a grapefruit but this varies and has fewer seeds. The flesh is very juicy and tends towards the sweet side of the tangerine rather than the bitter side of its grapefruit lineage, with a fragrant rind. The taste is often described as more sour than an orange and less bitter than a tangerine, however, and is more commonly guessed to be a lemon-tangerine hybrid. The fruit is seasonal from December to April. It is distributed in the United States and Europe between November and April,

Quick recipe, instructions : 1-2 persons – CARIBBEAN COLD SOUFFLES

Prepare 2 individual ramekin dishes by placing greaseproof paper collars around them. Put the egg yolks, sugar, and Grand Marnier into a basin over hot water. Whisk together until thick and creamy and lighter in colour. Remove from the water. Slowly pour in the gelatine mixture, whisking well. Liquidise the fruit and fold into the mixture. Beat egg whites to soft peaks. Fold into mixture along with the cream. Take care not to over mix. Pour into the prepared dishes and leave to set in the fridge. With a hot damp palate knife carefully remove the greaseproof collar. Decorate the sides of each souffle with the coconut and place the zest on the top.

ULU BREADFRUIT

Its beauty stands out in any garden, grove, or yard. Easily 40-60 feet tall, with branches spanning a similar-size diagonally, the sensual, dark-green lobed leaves of the breadfruit tree form a graceful tapestry from which sexy, lime-green globes, weighing up to 10 pounds each, dangle gracefully in the Hawaiian trades. Ulu, as it is named in Hawaiian, was one of the few subsistence plants the Polynesians brought with them when they sailed to the Hawaiian Islands. The legendary origin of such an invaluable plant was contributed by the war-god Kuka’ilimoku. During a time of famine, he buried himself in the ground to emerge again as a healthy breadfruit tree. “Eat some, feed our kids,” he told his mortal wife and subsequently saved his family from starvation. If you are lucky enough to find a breadfruit, savor this ancient Hawaiian treasure. Breadfruit are very rich in starch and before being eaten, they are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potatoe-like, or similar to fresh-baked bread. Very ripe breadfruit becomes sweet, as the starch converts to sugar.

Quick recipe, instructions : 1-2 persons – BAKED ULU WITH BUTTER AND BROWN SUGAR

Wash a ripe breadfruit and remove core by pulling stem. Trim top edge of ulu if needed. Fill cavity with butter and brown sugar. Cover ulu with foil and place in a baking pan with 1 cup water (to prevent scorching). Bake for 1 hour at 350 degrees. To serve, unwrap breadfruit and cut in half lengthwise. Bring to the table on a shallow bowl with a large spoon. Scoop ulu with a large spoon to serve, making sure each piece is topped with some of the sugar and butter in the center.


WAX APPLE 

Also known as the Java Apple, the fruit is native to an area that includes the Malay Peninsulam and the Andaman and Nicobar Islands, but introduced in prehistoric times to a wider area and now widely cultivated in the tropics. A pear- shaped fruit with thin pink skin, a rose scented aroma and a pleasant taste. Comes from Malaysia. Just cut the fruit in half and eat like an apple, skin and all ! Pick fruit when full coloured, as they do not ripen off the tree. Birds and fruit fly also enjoy this fruit. Good eating fruit, can be kept under refrigeration in airtight containers with little loss. Too soft to transport easily. The high acidity lends itself to jams and jellies but there is a lot of work in removing the skin and seeds. Very refreshing to eat fresh, but one is usually enough. The flesh attached to the seed is much more acceptable than the flesh attached to the skin. Eat the seed flesh first to prepare your palate!

Quick recipe, instructions : 1-2 persons – WAX APPLE PIE

Blitz butter, sugar , plain four and lemon in a food processor until the mixture resembles breadcrumbs. With the motor running, pour in the beaten egg IN STAGES. This is important. Add about a tablespoon at a time and give the flour time to absorb the liquid. The mixture will comes together when sufficient liquid has been added. When the mixture has come together, tip it out of the processor and knead once or twice into a ball. Cover and chill for at least 30 minutes.

WHITE MULBERRY

The white mulberry is a short-lived, fast-growing, small to medium sized mulberry tree, which grows to 10–20 m tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The white mulberry is widely cultivated to feed the silkworms employed in the commercial production of silk. It is also notable for the rapid release of its pollen which is launched at over half the speed of sound. More recently, it has become widely naturalized in urban areas of eastern North America, where it hybridizes readily with a locally native red mulberry. There is now serious concern for the long-term genetic viability of red mulberry because of extensive hybridization in some areas. White mulberry leaves are the preferred feedstock for silkworms, and are also cut for food for livestock (cattle, goats, etc. ) in areas where dry seasons restrict the availability of ground vegetation. The fruit are also eaten, often dried or made into wine. In traditional Chinese medicine, the fruit is used to treat prematurely grey hair, to “tonify” the blood, and treat constipation and diabetes. The bark is used to treat cough, wheezing, edema, and to promote urination. It is also used to treat fever, headache, red dry and sore eyes.


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