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| Fugly Fruits Recipes... |
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Cherimoya Recipes 2) Passion Fruit Recipes 3) Kiwi Recipes 4) Tangelo Recipes 5) Pepino Recipes 6) Hearts of Palm Recipes |
CHERIMOYA MILKSHAKE 1 cherimoya milk ice-cream sugar or honey Mix all ingredients together in a blender until smooth. CHERIMOYA SMOOTHIE For a thick smoothie, use frozen fruit and chill all ingredients as well as the serving container. 2 cups frozen cherimoya pulp, seeds removed 2 cups frozen banana chunks 1 cup skim milk 250ml strawberry or plain non-fat yogurt 1/2 tsp flavoring essence, such as almond, vanilla or strawberry (optional) Mix all ingredients in a blender until smooth. Drink immediately. Serves 2. CHERIMOYA TROPICAL FRUIT SALAD 1 cup cherimoya chunks, seeds removed 1 cup fresh pineapple chunks 1 cup mango or papaya chunks 1 cup canned lychee, or firm ripe avocado chunks 1 washed and trimmed lettuce Dressing: 1/2 cup low-fat fruit flavored yogurt, like pineapple or lemon Place fruit chunks in a bowl, then cover and refrigerate for 2-4 hours to blend flavors prior to serving. To serve: Mix the dressing and the mixed fruit and serve in a lettuce lined bowl. Serves 4-6. PASSION FRUIT AND PEAR SORBET 150g (generous 1/2 cup) passion fruit 300g (10 oz. net weight) pears 1 lemon Peel and core the pears; dice the flesh. Remove passion fruit seeds from flesh and then dice flesh. Add juice from lemon and place in container and put into freezer. Freeze. Mix all ingredients together in a blender until smooth. PINEAPPLE RAVIOLI WITH PASSION FRUIT CREAM For the pineapple ravioli: 1 pineapple 2 cups of water 1 1/4 cups of sugar For the passion fruit cream: 8 oz. passion fruit pulp 3 - 4 whole eggs 10 tbsp sugar 1/2 vanilla bean 10 oz. butter 1 sheet of gelatin 2/3 oz. fresh coriander (cilantro) Making the passion fruit cream: Place the pulp from the passion fruit, the eggs, sugar, half vanilla bean and half of the butter into a bowl and set over a pan of simmering water (bain-marie) for half an hour, stirring often. Add the remaining butter and the sheet of gelatin that has been soaked in water. Mix in a blender; refrigerate.When the mixture is cold, blend in the finely chopped coriander. Place into semispherical molds (1 1/4” diameter) and freeze. Making the pineapple ravioli: Cut the pineapple into thin slices (1/8”). Make a syrup with the water and sugar. Immerse half of the slices into the syrup and set aside in the refrigerator. Lay the other half of the slices out on cutting board. Place the semispheres of passion fruit cream in the center of the slices and cover with the chilled slices, enjoy. KIWI FRUIT MUFFINS 3/4 cup white flour 1/2 cup cornmeal 1/2 cup whole wheat flour 3 tsp baking powder 1/2 cup oil 1/2 cup sugar 1/2 cup kiwi fruit, peeled and chopped 2 eggs 1/2 cup milk Sift white flour and baking powder into a bowl. Add cornmeal, whole wheat flour and sugar. In another bowl beat eggs, oil and milk. Gently stir kiwi fruit into wet mixture. Add dry mix to wet mix and stir until just combined. Spoon into muffin tins and bake 400 degrees F for 15 to 20 minutes. Makes 12 muffins. KIWI FRUIT PIZZA 1 (18 oz.) package refrigerated cookie dough 1 (8 oz.) package cream cheese, room temperature 1/3 cup of sugar 1/2 tsp vanilla extract Several peeled and sliced kiwi fruit 1/2 cup orange, peach or apricot preserves 1 tbsp water Preheat oven to 375 degrees F. Line an ungreased 14-inch pan with cookie dough cut in 1/8” slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on wire rack. In a medium bowl, combine cream cheese, sugar and vanilla extract; spread over cookie crust. Arrange kiwi fruit over cream cheese layer in any design you want. In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit or it will turn dark. Refrigerate until ready to serve. This does not keep well, so plan on using it up. Makes 8-10 servings.
3/4 cup white flour 1/2 cup cornmeal 1/2 cup whole wheat flour 3 tsp baking powder 1/2 cup oil 1/2 cup sugar 1/2 cup kiwi fruit, peeled and chopped 2 eggs 1/2 cup milk Sift white flour and baking powder into a bowl. Add cornmeal, whole wheat flour and sugar. In another bowl beat eggs, oil and milk. Gently stir kiwi fruit into wet mixture. Add dry mix to wet mix and stir until just combined. Spoon into muffin tins and bake 400 degrees F for 15 to 20 minutes. Makes 12 muffins. PEPINO CHUTNEY This chutney is best kept for around 3 months to allow the ginger to mellow. 1 1/4 lbs.pepinos 3 large onions 4 cups sugar 4 1/2 cups malt vinegar 1 tbsp salt 250g fresh ginger, finely chopped or minced 2 tbsps cracked black pepper 2 tbsps mustard seed Wash pepinos, peel and chop into small pieces. Discard the seeds. Finely chop onions and place with the pepinos in large saucepan. Barely cover with water, bring to boil, simmer until just tender, then drain. Add remaining ingredients and boil gently, uncovered, for 1 hour or until thick. Pour into hot, clean jars and seal. SEA SCALLOPS WITH PEPINO MELON 2 pepino melons, seeded 2 tsp sugar 6 chives, minced 1/8 tsp salt 10 sea scallops 1 tsp soy sauce 5 paper-thin slices prosciutto, halved length wise 10 basil leaves plus 4 sprigs 2 tbsp olive oil Cut one melon into a fine dice; place in glass bowl. Add 1 tsp of the sugar and 2/3 of the chives; set aside. Chop the other melon into chunks; place in blender with 1 tsp of the sugar and salt. Process until smooth. Cover; refrigerate. Combine the scallops, soy sauce and remaining chives in a nonreactive bowl; set aside. Place 1 scallop on 1 prosciutto half-slice; top with a basil leaf. Roll prosciutto slice around scallop; place seam side down on plate or storage container. Repeat with remaining scallops; refrigerate, covered, at least 1 hour. Heat oven to 450 degrees F. Heat oil in a skillet over high heat; add scallop/ prosciutto rolls, seam side down. Cook, turning, until prosciutto begins to brown, about 2 minutes. Transfer scallop packages to baking sheet; bake 4 minutes. Remove from oven. Place 1 tbsp of the diced melon mixture in the center of 5 small plates; arrange 3 scallop rolls around fruit on each plate. Top scallops with melon puree; garnish with basil sprigs. HEARTS OF PALM DIP 1 package of hearts of palm 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 cup chopped green onion 1/4 cup sour cream 3/4 cup mayonnaise Preheat the oven to 350 degrees .Lightly grease a glass pie plate.In a medium bowl, mix together all of the ingredients. Spread into the greased pie plate.Bake uncovered for 20 minutes, or until light brown and bubbly. serve with crackers or Melba rounds. HEARTS OF PALM SALAD 2 packages of hearts of palm 1/3 cup chopped red bell pepper 1/3 cup chopped yellow bell pepper 1 tablespoon chopped parsley 1 tablespoon fresh lemon juice 1 tablespoon dijon mustard 2 tablespoons chicken broth 1 tablespoon olive oil ground pepper to taste very small amount of salt lettuce leaves Cut hearts of palm into 1/2 inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley. In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt and pepper. Line a serving bowl with the lettuce leaves. Then spoon the salad mixture on top and serve. |
Tangelo
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