White Sapote - HawaiiFruit.net

White Sapote
By Bill Pullman
White Sapote Frozen Dessert
Ingredients:
White Sapote (About 2 fruits per person)
Local Honey to taste
Macadamia nuts to taste
Equipment:
Champion juicer
or blender
Procedure:
Peel and remove seeds, cut fruit into no greater than 2 inch
pieces then freeze fruit for at least 24 hours.
Put fruit through Champion juicer while adding honey and
macadamia nuts to taste.
Extrude fruit into individual serving bowls or cones.
If using a blender, thaw slightly then blend with honey to taste.
Add chopped macadamia nuts.
Garnish Options:
These can be added while the frozen fruit is being processed or
used as garnish.
Small pieces of candied citrus peel.
Cinnamon
Sweetened Cardamom
Chocolate pieces with or without cayenne pepper flakes.
Small pieces of half dried figs and/or jackfruit.
Enjoy!
Native to Central Mexico, the sweet soft flesh of a ripe fruit can
be cut and served in fruit cups or used in salads. It is also made
into ice cream and marmalade in Central America.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Tree Tomato
Rob Love
Mauna Kea Beach Hotel
Play on Pasta in Tree Tomato Sauce
Ingredients:
2 large locally grown Purple sweet potatoes
6 tree tomatoes / tamarillos
2 tbsp fine minced ginger
1/2 cup brown sugar
1 tsp red salt
1 tbsp chopped basil
1 tbsp parsley
Procedure:
Shred sweet potatoes paper thin on mandolin or slicer. Salt
and set aside until pliable.
Cut tree tomatoes in half and chop. In a large bowl, mix in
brown sugar, basil and parsley followed by the sweet potato
slices folded in half.
Let sit 15 minutes before serving.
Yields: 5 servings
Nutritional Values Per 100g of Edible Portion
moisture
82.7-87.8
protein
1.5g
carbohydrate
10.3g
fat (ether extract)
0.06-1.28g
fiber
1.4-4.2g
nitrogen
0.223-0.445g
ash
0.61-0.84g
calcium
3.9-11.3mg
phosphorus (with seeds)52.5-65.5mg
(without seeds)13.1mg
iron
0.66-0.94mg
carotene
0.371-0.653mg
(or calculated vitamin A) 540 I.U.
thiamine
0.038-0.137mg
riboflavin
0.035-0.048mg
niacin (with seeds)
1.10-1.38mg
(without seeds)
1.011mg
ascorbic acid
23.2-33.9mg
Tree Tomato or Tamarillo
Cyphomandra betacea
A small brittle fast growing tree, rarely reaching heights of 20 feet.
Fruit ranges from 2 to 4 inches and is usually red colored although
some varieties can be purple-red, orange or yellow.
The tough skin and seeds are often discarded in favor of the sweet
to slightly acid flavored fruit. Reminicent of a spicy tomato, the fruit
is extremely popular in New Zealand where it was introduced in
1891. It is generally believed to have originated in the Andes and was
spread worldwide by early explorers and traders. It was thought to
come to Hawaii with Poha in 1825. The name Tamarillo was
developed in 1967 in New Zealand for marketing purposes.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Hot Sour Bilimbi Soup with Hamakua Mushrooms
Paul Heerlein
Assistant Professor
Coordinator Culinary Arts Program
Hawaii Community College - West Hawaii
Yield: 5 servings
Portion size: 5oz.
INGREDIENTS
4oz Hamakua Mushrooms Pioppini, Alii
or your favorite mushroom, diced
1 piece shallot finely minced
1clove of garlic thinly sliced
1/2 tsp. 6-Pepper salt
25 oz organic chicken broth
2 oz bilimbi juice
1 tbsp soy sauce
1 tsp. sesame oil
1 egg whipped with 1 tablespoon of water
PROCEDURE: In a pot sauté the mushrooms with a little
vegetable oil for about 4 minutes while stirring. Add the
shallots and garlic and contunue to cook over moderate
heat for another minute. Add the 6-Pepper, broth and
brin to a simmer. Reduce the heat and add the bilimbi,
soy sauce and sesame oil. Stir in the egg and adjust the
seasoning to taste, if needed.
Bon Appetite!
Steamed Snapper with Bilimbi and Arugula Pesto
Chef Grant Sato
Yield: 2 portions
INGREDIENTS:
2 pcs 3oz Snapper fillet
1T minced bilimbi
1/4 cup fresh Arugula
1T chopped Cashew Nuts
1tsp olive oil
1/2 tsp green olives
1) Place the bilimbi, arugula, cashew nuts, and olives in a food
processor or blender and pulse until a chunky pesto is formed
2) Place 1/2 of the pesto on each piece of the snapper filet and
steam for 3 minutes or until cooked
3) The bilimbi h as a sour/salty flavor that allows you to
reduce the salt in cooking
Bon Appetite!
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Calamansi
Chef Miguel Magana
Tahiti nui
Chimichurri Calamansi Sauce
1/4 cup juice from fresh Calamansi limes
1/2 cup Parsley minced
1/4 cup Cilantro minced
1Tbsp Garlic minced
1tsp Chili flakes
2tsp Lemon zest
1/4 cup Canola oil
1/4 cup Extra virgin olive oil
3Tbsp Shallot minced
1Tbsp Kosher salt
Mix all ingredients
Originally from Argentina this type of
sauce is used with grilled meat but can
also be used with fish or vegetables.
Food values Per 100g of Edible Portion
Calamonsi / Calamondin Lime is also called the golden
lime and extremely popular in the Philippines.
Calories per lb
Moisture
Protein
Fat
Carbohydrates
Ash
Calcium
Phosphorus
Iron
Citric Acid
173
87.08-87.12
0.86
2.41
3.27
0.54-0.64
0.14
0.07
0.003
2.81
Grilled Figs
Chef Paul Heerlein
Ingredients
8 whole ripe figs cut in half
1/2 cup Hawaiian white honey
4 slices fresh ginger
1 pc cinnamon stick
16 pc square shortbread cookies
Toasted small diced macadamia nuts
Procedure
Cut fig in half and rub-exposed halves together
(this brings the sugar out of the fig). Place the
figs flesh side up on a large piece of foil. In a
small sauté pan combine the honey, ginger and
cinnamon stick. Place the pan on the grill and
let simmer for five minutes. Reserve about 3T
of the honey mixture and drizzle the remains
over the figs. Cover and seal the figs with the
foil. Cook the foil package on the grill over
medium heat for about 5-7 minutes or until the
skin side of the fig is caramelized and slightly
crispy. Flip the package over and cook for about
two minutes. Place each fig half flesh side up
on a shortbread cookie. Garnish with reserved
honey and macadamia nuts or pistachos.
A fig a day creates a wealthy and healthy life
Moroccan proverb
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Figs
Pineapple
Rob Love
Mauna Kea
Beach Hotel
Pineapple Wrapped Figs with Goat Cheese
Ingredients
1 Maui Gold Pineapple
1lb. local goat cheese or cheve
1lb. local figs
1/4 cup sherry vinegar
1/4 cup sugar
Salt
1 bunch green onion
Procedure
Cook figs, vinegar and sugar to a boil
and let cool and mix to make compote.
Peel pineapple and slice in very very thin
circles. Cut onions the length of pineapple
circle. On a flat circle slice of pineapple
add a tablespoon of cheese and pinch of salt.
Place 1pc green onion and teaspoon of
compote. Wrap and let set before slicing.
Garnish with additional compote and
mint or basil leaves.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Chico
Sapodilla
CHICO-BANANA BUTTER
Wanda Adams
This spread is great on toast, pancakes and such. It’s best
with apple bananas as they add a little more tartness. This
makes about 3 cups, 2-3 small canning jars.
Ingredients:
1 large conventional banana or 2 local apple bananas,
peeled
2-1/2 cups peeled, seeded, chopped chico
(about a half-dozen fruit, depending on size)
1/4 cup freah lemon juice
(juice of 2 medium lemons)
1-1/2 cup sugar
(can use raw or turbinado, as in the Maui brand)
1 teaspoon (or to taste) pumpkin pie spice
Procedure:
In a food processor, combine mashed banana, chico and
lemon juice and process thoroughly (no lumps, but not all
the way to liquid). In a large saucepan over medium-high
heat, combine banana mixture with sugar and pumpkin
pie spice. Bring to boil and simmer, stirring very often
for 15 minutes. Carefully pour or spoon into sterilized
canning jars (or you can cool and store it in any airtight
container). Stores beautifully in refrigerator for several
weeks. (It won’t last that long, but it does get better after
a day or two.) If you want to can it so it doesn’t need to
be refrigerated, process in boiling water bath for
10 minutes.
Nutritional Values Per 100g of Edible Portion
moisture
69.0-75.7%
ascorbic acid
8.9-41.4mg
ph
5.0-5.3
total soluble solids 17.4-23.7
glucose
5.84-9.23%
fructose
4.47-7.13%
sucrose
1.48-8.75%
total sugars
11.14-20.43%
starch
2.98-6.40%
tannin
3.16-6.45%
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Pummelo
Thai Beef and Pommelo Salad
Chef Grant Sato
Yield: 4 portions
Ingredients:
1 pc steak (8-10oz)
1/2 cup pommelo sacks
1 tsp fish sauce
1 tsp honey
1/2 tsp lime juice
1 tsp chopped cilantro
1 tsp chopped garlic
8 pcs red grape tomatoes
8 pcs yellow grape tomatoes
2 cups mixed greens
Procedure:
1) Sear the steak to desired doneness, chill and slice as thinly
as possible.
2) Combine the pommelo, fish sauce, honey, lime juice,
cilantro and garlic in a bowl stirring well. Add in the sliced
beef and allow the beef to marinate for 30 minutes.
3) Arrange the salad mix on 4 plates, place 2 pieces each of
red and yellow grape tomatoes on each plate and 2 pieces
of cucumber as well.
4) Place 1/4 of the meat on each plate and top each salad with
the remaining dressing.
Nutritional Values Per 100g of Edible Portion
calories
moisture
protein
fat
carbohydrate
fiber
ash
calcium
phosphorus
iron
vitamin A
thiamine
riboflavin
niacin
ascorbic acid
25-58
84.82-94.1g
0.5-0.74g
0.2-0.56g
6.5-12.4g
0.3-0.82g
0.5-0.86g
21-30mg
20-27.5mg
0.3-0.5mg
20 I.U.
0.04-0.07mg
0.02mg
0.3mg
30-43mg
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Jackfruit
John Memering
Chef Owner
Cactus
Jackfruit Flan with ginger, chile’ caramel
Makes 8, 9 ounce portions
8, 8-10 ounce oven safe Soufflé cups and a large rectangle cake pan
large enough to hold all of the Soufflé cups.
For the Caramel:
1-1/2 cup granulated sugar
2 tbls Light corn syrup
1/2 cup water
1 thumb sized piece fresh ginger
1 each Chile’ de Arbol* split in half
and seeds removed
For the Custard:
2 cups organic, whole milk
2 cups organic, heavy cream
1 tsp, toasted and ground allspice
1 cinnamon stick
1 cup granulated sugar
1/2 tsp Kosher salt
1 Big Island vanilla bean, split in
half length-wise
6 Local, large eggs
6 Local, large egg yolks
3 cups pureed Jackfruit
For the Caramel: Put the sugar, water and corn syrup in a medium heavy bottomed
saucepan over medium-high heat. Gently stir mixture and increase heat to high. Swirl
the pan over the heat until the syrup begins to take on a light amber color, about 10
minutes. When the syrup takes on a dark amber color, remove from heat add the
ginger and chile and carefully pour about an ounce and a half of the syrup in each of
the dishes. Make sure the bottom of each cup is completely covered with the caramel
and discard the ginger and chile.
For the Custard: Preheat oven to 350˚ degrees and fill a teapot with water and place it
over medium-high heat. Combine the cream, milk, sugar, salt, cinnamon stick, allspice
and vanilla bean to a small saucepan over medium-low heat, stirring occasionally.
Place the eggs, egg yolks and Jackfruit in a large glass or stainless steel mixing bowl
and whisk ingredients together until its pale yellow in color. When the cream mixture
reaches a simmer (180-190 degrees), pour about a cup of the hot cream into the eggs
whisking constantly to temper the eggs. Slowly incorporate the remainder of the hot
milk into the eggs whisking constantly. Pour the custard through a fine sieve (over)
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
(contunued from front) into a large measuring cup and pour an equal amount into
each of the caramel lined soufflé cups. Place the pan with the cups on the middle oven
rack and carefully pour the boiling water from the teapot into the pan until it reaches
half way up the cups to create a water bath. Bake uncovered for 35-45 minutes, until
the custard is barely set and still has a slight jiggle. Carefully remove from the oven and
let the flan cool in the water bath until its cool enough to handle. Wrap each flan with
plastic wrap and refrigerate at least 4 hours before serving, preferably overnight.
To Serve: Using a paring knife, carefully run the knife around the edge of the cup,
avoiding cutting into the flan. Place each serving dish over the soufflé cup and quickly
invert the two as so the soufflé cup is now on the top and upside down. Give the cup a
slight jiggle to free the side of the flan from the cup and carefully lift off the cup.
Garnish with some dry roasted Jackfruit seed shaved with a fine grater, seasonal fruits
and flavored whipped cream.
*Chile’ de Arbol are small, slender dried Mexican chile’ that can be found in most
Hispanic sections of most grocery stores. Most any medium-spicy dried chile’ may be
subsituted.
Nutritional Values Per 100g of Edible Portion
Ripe fruit
moisture
calories
protein
carbohydrate
fiber
ash
calcium
iron
phosphorus
potassium
sodium
vitamin C
thiamine
riboflavin
niacin
72-77.2
98
0.2
15.1-25.4
1.0-5
0.8-2.2
22-37
0.5-1.7
38
292-407
2-48
8-10
0.03
0.06
0.4-4
The world’s largest tree fruit, the Jackfruit can weigh over 140 pounds. Native to
Southern India, the fruit is edible in all stages. The seeds can be cooked and enjoyed as
a nut or dried and milled into gluten free flour. The sweet taste is very similar to Juicy
Fruit Gum.
Jackfruit
Jay Schoonover
Executive Chef
Jackfruit, Hearts of Palm & Sea Asparagus Relish
½ c Jackfruit, julienned (Waimanalo)
½ c Hearts of Palm, Julienned (Big Island)
½ c Sea Asparagus (Kahuku)
Vinaigrette
3 oz
Canola oil/Grapeseed oil
1 oz
Sesame oil
1.5 oz Rice vinegar
½
Lemon, juiced
1 tbsp Honey (Manoa)
To taste s&p
-Make vinaigrette, toss all ingredients together
-Great with BBQ meats & fish
Nutritional Values Per 100 g of Edible Portion
Ripe fruit
moisture
calories
protein
fat
carbohydrate
fiber
ash
calcium
iron
phosphorus
potassium
sodium
vitamin C
thiamine
riboflavin
niacin
72–77.2
98
1.3–1.9
0.2
15.1–25.4
1.0–5
0.8–2.2
22–37
0.5–1.7
38
292–407
2–48
8–10
0.03
0.06
0.4–4
The world’s largest tree fruit, the jackfruit can weigh over 140 pounds.
Native to Southern India, the fruit is edible in all stages. The seeds can
be cooked and enjoyed as a nut or dried and milled into a gluten-free
flour. The sweet taste is very similar to Juicy Fruit gum.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Jackfruit
Panna Cotta
Chef Kristen Dougherty
Ingredients:
1-2 Jackfruit
(enough to yield 2 cups of jackfruit juice)
1/3 cup granulated sugar
2 cup heavy cream
3 gelatin leaves
2 teaspoons dark spiced rum
Preparation: Jackfruit Panna Cotta
1) Scoop up jackfruit flesh, remove seeds and purée the
remaining flesh with 1 cup water. You should have 2
cups of jackfruit juice at the end.
2) In a heavy-bottomed saucepan, heat the heavy cream
over medium heat, stirring frequently to avoid
burning, just until it comes to a simmer.
3) Soften the gelatin by soaking the sheets in enough
cold water to cover them. Once soft, add to the hot
cream and stir until the gelatin is dissolved completely.
4) Add the jackfruit juice, sugar and rum to the cream
mixture and stir to combine well.
5) Pour the mixture into individual martini glasses and
chill for at least 1 hour.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Ricky Sakoda
Merriman’s Kapalua
Tree Tomato BBQ Sauce
10 Tree tomatoes halved
1 Spanish onion diced
1/4 C minced garlic
2oz Tomato paste
1/4 C molasses
1/2 C brown sugar
Salt and pepper to taste
Oil for roasting tomatoes and sautéing
1 C water
1. Half tree tomatoes and coat in vegetable oil. Roast cut side
down to release inedible skins.
2. In a large pot, sweat onions, garlic and tomato paste.
3. Add roast skinless tree tomaoes and cook down. Add
sugar and molasses.
4. Add water and season with salt and pepper, cook till desired
consistency. Approximately 30 min. Yields 1 quart.
Nutritional Values Per 100g of Edible Portion
moisture
82.7-87.8
protein
1.5g
carbohydrate
10.3g
fat (ether extract)
0.06-1.28g
fiber
1.4-4.2g
nitrogen
0.223-0.445g
ash
0.61-0.84g
calcium
3.9-11.3mg
phosphorus (with seeds)52.5-65.5mg
(without seeds)13.1mg
iron
0.66-0.94mg
carotene
0.371-0.653mg
(or calculated vitamin A) 540 I.U.
thiamine
0.038-0.137mg
riboflavin
0.035-0.048mg
niacin (with seeds)
1.10-1.38mg
(without seeds)
1.011mg
ascorbic acid
23.2-33.9mg
Tree Tomato or Tamarillo
Cyphomandra betacea
A small brittle fast growing tree, rarely reaching heights of 20 feet.
Fruit ranges from 2 to 4 inches and is usually red colored although
some varieties can be purple-red, orange or yellow.
The tough skin and seeds are often discarded in favor of the sweet
to slightly acid flavored fruit. Reminicent of a spicy tomato, the fruit
is extremely popular in New Zealand where it was introduced in
1891. It is generally believed to have originated in the Andes and was
spread worldwide by early explorers and traders. It was thought to
come to Hawaii with Poha in 1825. The name Tamarillo was
developed in 1967 in New Zealand for marketing purposes.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Tree Tomato
Ricky Sakoda
Merriman’s Kapalua
Tree Tomato Kim Chee and Ceviche
8 fresh tree tomatoes
2 tbsp fine minced garlic
2 tbsp fine minced ginger
1 tbsp sambal
1 tbsp kim chee base
1oz lime juice
1oz rice wine vinegar
1/4 C chopped watercress leaves
8oz diced Ono
garnish: fine julienne radish and fresh picked cilantro leaves
1. Half tree tomatoes and cut away from skin. Rough chop into
1/4 inch pieces.
2. Add minced garlic, ginger, sambal, kim chee base, vinegar,
lime juice and watercress.
3. Adjust seasoning with salt and pepper.
4. Let sit for at least 24 hours.
5. For ceviche, add fresh diced Ono in 1/4 inch cubes and let
stand in cooler for at least 30 minutes.
6. Garnish with radish and cilantro leaves.
Tree Tomato Glaze
5 tree tomatoes halved
2 C sugar
1/2 C water
4oz softened salted butter
1 C whipped cream
1. Roast tree tomatoes with a little vegetable oil to release
skins.
2. Cook sugar and wateruntil dissolved.
3. Quickly whisk in butter, when it crystallizes, slowly whisk in
whipped cream.
4. Using a blender, add sugar mix and roasted tree tomato
halves. blend and strain.
Yield: 1 quart glaze
Rambutan Basil Butter
Pan Sauce
William Kaluakini Trask
Executive Chef
Creations in Catering
Honolulu, Hawaii
A “pan sauce” is a sauce quickly made in a sauté pan
that takes about 30 seconds to prepare. The key to it is
that all the ingredients have to be prepared beforehand
and the sauce is made using medium high heat.
This sauce goes well with a poached, broiled or
sautéed chicken breast.
Ingredients
2 or 3 each Rambutan, peeled, seeded and diced ¼“
2 TBS
unsalted whole butter
2 leaves
fresh basil leaves, chopped
1 TBS
a good Fume Blanc (fruity white wine)
A splash of Worstershire Sauce
A squeeze oflemon juice from half a lemon
To taste
Sea salt and freshly ground white pepper
Procedures
1. In a medium sauté pan, on medium high heat, add
whole butter, let melt for 5 seconds while swishing it
around the pan.
2. Add rambutan and basil, flame with Chardonnay
then mix well in pan by swishing sauce around.
3. Add Worstershire sauce, lemon juice, mix well
together then salt and pepper to taste.
To serve: Place chicken breast on warm plate, top off
with sauce and garnish with a sprig of basil leaves.
Serve with a 50/50 mixture of rice pilaf and wild rice
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Rambutan Foster
William Kaluakini Trask
Executive Chef
Creations in Catering
Honolulu, Hawaii
This dessert is a take-off on Banana Fosters
that originated in New Orleans. It
would normally be prepared fambéed table
side but you can prepare it in your own kitchen.
Ingredients (for 2 portions)
1 ½ TBS + 1 ½ TBS whole unsalted butter
3 or 4 ea. Rambutan, peeled, seeded and diced ¼”
2 TBS brown sugar
½ shot (or a full shot) of brandy (optional,
and you can use any type of Liquor you prefer)
Juice from half a Meyers lemon
2 each of 2 scoops of French Vanilla ice cream
placed in pasta bowls, then placed in the freezer
to keep it from melting.
Garnish
1 TBS toasted shredded coconut
Procedures
1. In a flambé pan (or whatever type of fry pan
you have), on medium heat, melt the 1 ½TBS of
butter, mixing it around in the pan. Be careful
not to have the butter separate or burn. If it does,
start over again.
2. Add the sugar and mix it into the butter so
that it caramelizes. It will get kind of sticky and gooey.
3. Add the rambutan and coat with the sugar mixture.
4 Add the brandy to the mixture. Be careful, the added
brandy may “flame” on you. Mix well.
5. Add lemon juice. Mix well.
6. *At this point you may want to add the other 1 ½ TBS
of butter. Your choice.
7. Taste the mixture to see if it is sweet enough for you.
If not, add a little more brown sugar. If it is too sweet,
add more lemon juice. Again it is your choice.
8. It’s done.
To serve
1. Remove ice cream from freezer about 5 minutes
before you are ready to serve.
2. Pour ½ the mixture over each of the servings of
ice cream and garnish with the toasted coconut.
3. Serve and “dig in”.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Lychee
Opakapaka Lychee Lychee
Chef Paul Heerling
Hawaii Community College-Chef Instrutor
Yield: 2 portions
Lychee Relish
1 cup mango, fine dice
1/4 cup white onion, fine dice
1/4 cup red bell pepper, fine dice
1 cup lychee peeled, seeded, fine dice
2 tbsp cilantro, chopped
1/4 tsp sambal oleek or thick chili sauce
2 tbsp green onions, chopped
1 tsp Kona lime juice or rice vinegar
1 tsp extra virgin olive oil
Kosher or Hawaiian salt to taste
Mix and refrigerate until ready to use
Lychee Sauce
2 cups sake (Japanese wine)
1/2 tbsp shallots, diced
1 tbsp red pickled ginger juice
1 cup lychee peeled, seeded, pureed
in blender or food processor
Opakapaka preparation
1) Season Opakapaka with salt and pepper on both sides.
2) Add olive oil to frying pan and sauté fish on both sides.
3) Remove fish from pan and keep warm. Fish should cooked
rare to medium rare.
4) Add sake, shallots and ginger juice to fish pan and reduce,
cooking down by half.
5) Add lychee puree and reduce until sauce coats the back of
a spoon. Swirl in 2 tablespoons butter then add warm fish
to sauce.
Assembling plate with sautéed spinach
1) Place sautéed spinach onto dinner plate.
2) Place sautéed Opakapaka on top of spinach.
3) Spoon lychee sauce around the dinner plate.
4) Place relish on top of fish and garnish with cilantro sprig.
Lychee
Lychee Fruit Salsa
Daniel E. Kawamoto
Catering Chef de Cusine
Creations in Catering
Honolulu, Hawaii
This salsa goes well with broiled fish such as Pacific Blue
Marlin, Ono, or Mahimahi, lightly seasoned with olive oil,
sea salt and freshly ground black pepper.
Ingredients
6 to 8 each lychee (depending on their size) peeled,
seeded and 1/4 diced
1 each half ripe Maui Gold papaya, skinned, seeded and
1/4 diced
1 each medium red onion, peeled and 1/4 diced
1 each jalapeno pepper, seeded and 1/4 diced
1 cup Mirin, Japanese sweet cooking rice seasoning
Salt and pepper to taste
Preparation
1) Take a medium size glass mixing bowl, add all the
ingredients to the bowl and mix well together. Let
stand for a hour, mixing ingredients every 15 minutes
before serving.
2) Broil the above suggested fish to your doneness,
place on a warm entrée plate, top with salsa and serve
with roasted fingerling potatoes or rice pilaf with
roasted almonds.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
ULU
Soursop
Ulu Bread Pig in a Blanket
Yield: 10 portions
Ingredients:
1cup mashed cooked ulu
14oz flour
2oz powdered sugar
10oz butter
1oz salt
6oz buttermilk
5 hot dogs
Chef Grant Sato
1) Place the flour and sugar in mixer and pulse until combined
2) Add in the butter and slowly mix until the butter forms
dime sized chunks with the flour mixture
3) Add in the salt, milk, and ulu and mix for a few seconds
until just combined
4) Divide the batter into 5 portions and roll out each portion
to ¼ inch thickness pieces and wrap each hotdog with the
mixture
5) Bake in a 350 degree oven for 20 minutes or until golden
brown and serve with sour sop and ice cream banana
ketchup
Sour Sop and Ice Cream Banana Ketchup
Yield: 6 portions
Ingredients:
1cup overripe sour sop pulp
1cup overripe ice cream banana
1T lime juice
1T worchestershire sauce
1tsp salt
½tsp Tabasco sauce
1) Combine all ingredients in a blender or food processor
amd puree until smooth and serve as a condiment for
Ulu Bread Pig in a Blanket
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Longon
Ewa Sweet Corn, Ho Farm Tomato, and Longan Salsa
Chef Grant Sato
Yield: 6 portions
Ingredients:
2 ears Ewa Sweet Corn shucked and kernels cut
1 cup halved Ho Farm Tomato
½ cup Longan meat
½ cup minced Maui Onion
1 tbsp chopped garlic
1 tbsp chopped cilantro
1 tsp salt
1 tsp lime juice
1) Combine all ingredients in a bowl and mix well,
chill for a couple hours and serve with chips or as a
condiment for Kalua Pig Burritos
Bon Appetite!
Dimocarpus lo nga n L o u r.
Euphoria longan Steud.
Also known as the dragon’s eye, the longon is very popular
in China as both a fresh or dried fruit and in Oriental
medicine. Native to southern China, the fruit is growing in
popularity in the west with orchards being developed in
Hawaii and Florida. There are also many trees found in
India. The longan was introduced into Florida in 1903 but
never became popular until the Kohala variety was
introduced from Hawaii in 1954. The recently named
Egami variety is one of the more popular types of longon
in Hawaii. Full-grown trees may yield 400 to 500 lbs of
fruit in good years.
Food Value Per 100 g of Edible Portion
Fresh Calories
61
Moisture
82.4 g
Protein
1.0 g
Fat
0.1 g
Carbohydrates 15.8 g
Fiber
0.4 g
Ash
0.7 g
Calcium
10 mg
Phosphorus
42 mg
Iron
1.2 mg
Thiamine
0.04 mg
Ascorbic Acid 6 mg
Dried
286
17.6 g
4.9 g
0.4 g
74.0 g
2.0 g
3.1 g
45 mg
196 mg
5.4 mg
Surinam
Cherry
Jay Schoonover
Executive Chef
Surinam Cherry Chutney
2 c Surinam cherries (seeded)
¼ c Honey
¾ c Sugar
½ c White Balsamic vinegar
2 tsp Rosemary (fine chop)
½ c Shallot (minced)
2 Tbl Canola Oil/Grapeseed Oil
½ Orange (juice & zest)
1 tsp salt
Pinch black pepper
- Sauté shallots in oil until translucent
- Add the rest of the ingredients, except honey
- Reduce by ½ on medium-high heat
(or until slightly thick)
- Add honey and reseason
- Let cool
A perfect accompaniment to pork, fish or lamb!
Surinam Cherry Vinaigrette
1 c Surinam cherries (seeded)
1-2 oz Honey
½ tsp Corriander (ground)
2 oz White balsamic vinegar
½ c Canola oil/grapeseed Oil
Pinch S&P
-Place all ingredients except oil in a blender
and puree until smooth
- Slowly drizzle in oil until well incorporated
Nutritional Values Per 100 g of Edible Portion
Calories
Moisture
Protein
Fat
Carbohydrates
Fiber
Ash
Calcium
Phosphorus
Iron
Carotene (Vitamin A)
Thiamine
Riboflavin
Niacin
Ascorbic Acid
43-51 g
85.4-90.70 g
0.84-1.01 g
0.4-0.88 g
7.93-12.5 g
0.34-0.6 g
0.34-0.5 g
9 mg
11 mg
0.2 mg
1,200-2,000 I.U.
0.03 mg
0.04 mg
0.03 mg
20-30 mg
Strawberry
Balsamic Coulis
Chef Kristin Dougherty
Ingredients
1 lb. Fresh Kula or Waimea Strawberries,
cut into quarters
1 cup simple syrup
1/2 Hawaiian grown Vanilla bean,
seeded and scraped
1/4 c. Balsamic vinegar
Preparation:
1. Heat simple syrup to a simmer
2. Add vanilla bean and strawberries and
cook for 1-2 minutes
3. Remove from heat and add balsamic vinegar.
4. Cool to room temperature
5. Pour all ingredients in a blender and
blend on high speed for 25 seconds
6. Chill and serve
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Mamey
Sapote
Mamey Sapote, Tomato and
Lemon Chutney
Chef Grant Sato
Yield: 6 portions
Ingredients:
2 tbsp oil
1 cup small diced mamey sapote
1 cup small diced tomato
Zest of one lemon
Juice of one lemon
3 tbsp honey
1 tsp ground cumin
1 tsp ground coriander
Pinch of mace
Pinch of ground turmeric
Pinch of ground cardamom
Procedure:
1) Heat a sauté pan on high and add oil.
2) When the oil lightly smokes, add the sapote and tomato
and sauté for 30 seconds.
3) Add the honey, lemon juice and spices and stir to combine
and continue stirring until almost all of the liquid in the pan
evaporates.
4) Fold in the lemon zest and turn off the heat, cool the
mixture to room temperature and serve as a condiment for
Chicken Curry.
Nutritional Values Per 100g of Edible Portion
calories
moisture
protein
fat
carbohydrate
fiber
ash
calcium
phosphorus
iron
carotene
thiamine
riboflavin
niacin
ascorbic acid
114.5
55.3-73.1g
0.188-1.97g
0.09-025g
1.41-29.7g
1.21-3.20g
0.89-1.32g
28.2-121.0mg
22.9-33.1mg
0.52-2.62mg
0.045-0.665mg
0.002-0.025mg
0.006-0.046mg
1.574-2.580mg
8.8-40.0mg
Amino Acids:
tryptophan
methionine
lysine
19mg
12mg
90mg
Mamey
Sapote
Pouteria sapota
Sapote comes from the Aztec word “tzapotl”
meaning sweet fruit. It is used to describe a number
of fruit that are botanically unrelated. The mamey, is
also called zapote colorado, sapote grande or
tezonzapote.
The origin ranges from Southern Mexico to Nicaragua
where it is widely cultivated. Early Spanish explorers
brought it to Southeast Asia. It first came to the
United States in the late 1800’s.
Oil from the seed is used as a skin ointment and as
a hair dressing in Mexico. It is also believed to stop
falling hair. In 1970, tests at UCLA failed to reveal any
hair-growth promoting activity but confirmed that the
oil of the sapote seed is effective in stopping
hair-fall caused by seborriheic dermatitis.
There are a number of producing trees in Hawaii and
the fruit can sometimes be found at farmer’s markets.
Generally eaten fresh, the fruit can also be used in
salads, pies, jelly, sorbet, drinks and wine.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Pummelo
Thai Pummelo Salad with Kauai Shrimp
Michael Simpson
Kauai Living Foods
Yield: 6 portions
Ingredients:
1 pummelo - around 3#
18 Kauai Shrimp-around 1#
heads removed, peeled,
deveined and rinsed
1/2 lemon
1 cucumber-peeled and
seeded
1 cup grated jicama
1 gold bell pepper-julienned
4 Tbs thinnly sliced shallots
1/4 cup Thai basil-torn
1/4 cup mint-torn
1/4 cup cilantro leaves
1/4 cup macadamia nuts rough chopped
1 qt washed mixed lettuces-well drained
Dressing:
1/3 cup fresh-squeezed Tahitian lime juice
3 tbsp Nam Pla (fish sauce)
1 tbsp soy sauce
2 tbsp brown sugar
2 tsp Thai chili sauce
Garnish:
Pommelo peel
2 cups graulated sugar
Procedure:
1) To 1 quart of boiling water, squeeze 1/2 lemon and add the shrimp.
simmer till they turn pink and are firm to the touch-around 2 minutes. let
them swim-don’t crowd the pool or they won’t cook evenly. using a
slotted spoon, put them in ice water and cool-drain completely.
2) With a sharp vegetable peeler, peel 20-2 inch strips of pommelos taking
care to get onlythe outer skin and as little of the bitter white inner skin as
possible. Slice the peel into julienne matchsticks and boil them for 3
minutes to remove the bitter taste. Strain and add them to 1 cup of
granulated sugar. Lightly boil this till it starts to reduce and turn light
brown. Carefully take it to a caramelized state and well before it starts
to smoke, remove it from the fire and immediately used tongs or a
kitchen spoon to spread the caramelized peels into the granulated sugar.
Coat them with a little more sugar and spread them out further with a
spoon so the y won’t stick together in a messy ball. Let them cool before
you handle them. A caramelized sugar burn is one you won’t soon forget.
3) Peel the rest of the pommelo down to the fruit and carefully section each
cell with a pairing knife. Cut them accross the center on the bias.
4) Combine all the ingredients for the dressing in a stainless or ceramic bowl
large enough to hold the finished salad. Adjust the salt by adding more
fish sauce if you like. If not add salt. Watch the salinity of the soy. Some
like Kikoman are very salty.
5) Add the salad makings to the dressing reserving some nuts, shrimp and
pommelo to cast over the top. Toss well with some of the candied
pommelo; garnish with the reserved shrimp, nuts, pommelo and
pommelo peel artfully placed.
Produced with funds from the State of Hawaii
Department of Agriculture
©2012 Hawaii Tropical Fruit Growers
Ken Love, President
www.htfg.org
Pummelo
Crisp Pummelo Shrimp Salad Rice Paper Wrap
(With Calamonsie Bilimbi Dressing)
James M. Simpliciano
Westin Kaanapali
Yield: 6 side or 2-3 main
Pummelo Salad is one of the most famous of all local salads, and a favorite amoung
Filipino food fans. Pummelo is a citrus fruit and the ancestor of the grapefruit. Note
that the grapefruit can easily be substituted for equally delicious results. This salad
makes a terrific lunch, side salad, or even a beautiful starter to any Asian-style
meal. You’ll find it very unique and refreshing, and so will your guests. ENJOY!
Prep Time: 20 minutes • Cook Time: 5 minutes • Total Time: 25 minutes
Ingredients:
1 pummelo (okay to substitute local citrus)
16-20 medium shrimp, peeled
1/4 oz jicama, julienne
1/4 oz green papaya, julienne
1 red pepper, julienne
1/4 cup finely chopped shallots or purple onion
1/4 cup fresh Thai basil or mint, chopped if leaves are large
1/4 cup chopped fresh coriander leaves
1/4 cup dry-roasted unsalted peanuts or macadamia nuts
1/4 cup roasted fresh coconut slices
Optional: 1 red chili, minced
handful of greens for filling (watercress, butter lettuce)
Rice paper
Dressing:
1/3 cup fresh-squeezed calamonise and bilimbi
3 tbsp Nam Pla (fish sauce)
1 tbsp tamari
1 tsp cane vinegar
2-2.5 tbsp palm sugar to taste
1-2 tsp Thai chili sauce or 1/3-1/2 tsp Sambal Olek
Procedure:
1) Set a pot of water to boil. Add shrimp and boil just a few minutes, until it turns pink and
plump and firm to the touch. Drain and set aside to cool. Place shredded coconut in a dry
frying pan or wok over medium-high heat and stir until coconut turns light golden brown and
fragrant. Put coconut into a small bowl to cool. Prepare your pummelo removing much of the
white peel as possible from the fruit. Note that color of the fruit will vary from white to pink
to grenn and yellow, depending on the type of pummelo you have purchased. Break the fruit
into bite-size pieces. You may not want to use all the pummelo - 3 to 4 cups is a good amount.
The rest can be saved for eating or garnish. Set prepared pummelo in a salad bowl. Add
other salad ingredients to the bowl; jicama, green papaya, red peppers, shallots, basil/mint,
coriander,and fresh chili (optional). Combine all dressing ingredients together in a separate
cup, stirring well to dissolve the sugar.
2) Add shrimp to the salad bowl and pour over your dressing. Toss well to combine. Add
most of the toasted coconut and nuts, reserving a little for garnishing, then toss again. Tastetest the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar
if too sour, or more calamonise juice if too sweet (if using grapefruit, you’ll likely have to add
a little more sugar as pummelo is naturally sweeter). For more depth of flavor, add a little
more fish sauce (Patis). You are now ready to roll your salad.
3) use hot tap water to soften rice paper shells. Quickly place all the ingredients on 1/4 of the
rice paper. Add available greens if desired. Start from the bottom then fold over the sides.
Try to keep the roll tight but don’t worry if it breaks. Rolling rice paper takes practice, but its
worth it!
4) Prepare individual plates with a bed of greens and then top with generous portions of the
rolled pummelo salad. Top with reserved coconut and nuts, and ENJOY!
Tips: Like most Asian salad dressings, this is an oil-free dressing, so it doesn’t appear to cling
as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t
a problem-just be sure to toss a little more than you would for a regular salad in order to saturate ingredients with the dressing. Note that this salad is best eaten right away-the fresher
the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to
eat, then toss them together just before serving.