white sapote - hawaii tropical fruit growers l1_13.pdfingredients: white sapote (about 2 fruits per...

Ingredients:White Sapote (About 2 fruits per person) Local Honey to tasteMacadamia nuts to taste

White Sapote Frozen Dessert

White SapoteBy Bill Pullman

Produced with funds from the State of HawaiiDepartment of Agriculture©2012 Hawaii Tropical Fruit GrowersKen Love, Presidentwww.htfg.org

Equipment:Champion juiceror 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.CinnamonSweetened CardamomChocolate 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.

Ingredients:2 large locally grown Purple sweet potatoes6 tree tomatoes / tamarillos2 tbsp fine minced ginger1/2 cup brown sugar1 tsp red salt 1 tbsp chopped basil1 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

Play on Pasta in Tree Tomato Sauce

Tree TomatoRob LoveMauna Kea Beach Hotel


Tree Tomato or Tamarillo Cyphomandra betaceaA 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.

Nutritional Values Per 100g of Edible Portionmoisture 82.7-87.8protein 1.5gcarbohydrate 10.3gfat (ether extract) 0.06-1.28gfiber 1.4-4.2gnitrogen 0.223-0.445gash 0.61-0.84gcalcium 3.9-11.3mgphosphorus (with seeds) 52.5-65.5mg (without seeds) 13.1mgiron 0.66-0.94mgcarotene 0.371-0.653mg(or calculated vitamin A) 540 I.U.thiamine 0.038-0.137mgriboflavin 0.035-0.048mgniacin (with seeds) 1.10-1.38mg (without seeds) 1.011mgascorbic acid 23.2-33.9mg

Steamed Snapper with Bilimbi and Arugula Pesto

1) Place the bilimbi, arugula, cashew nuts, and olives in a foodprocessor or blender and pulse until a chunky pesto is formed2) Place 1/2 of the pesto on each piece of the snapper filet and steam for 3 minutes or until cooked3) The bilimbi h as a sour/salty flavor that allows you toreduce the salt in cookingBon Appetite!


Paul HeerleinAssistant ProfessorCoordinator Culinary Arts ProgramHawaii Community College - West Hawaii

Hot Sour Bilimbi Soup with Hamakua Mushrooms

INGREDIENTS4oz Hamakua Mushrooms Pioppini, Aliior your favorite mushroom, diced1 piece shallot finely minced1clove of garlic thinly sliced1/2 tsp. 6-Pepper salt25 oz organic chicken broth2 oz bilimbi juice1 tbsp soy sauce1 tsp. sesame oil1 egg whipped with 1 tablespoon of water

Yield: 5 servingsPortion size: 5oz.

PROCEDURE: In a pot sauté the mushrooms with a littlevegetable oil for about 4 minutes while stirring. Add theshallots and garlic and contunue to cook over moderateheat for another minute. Add the 6-Pepper, broth andbrin to a simmer. Reduce the heat and add the bilimbi,soy sauce and sesame oil. Stir in the egg and adjust theseasoning to taste, if needed.Bon Appetite!

Chef Grant SatoYield: 2 portions INGREDIENTS:2 pcs 3oz Snapper fillet1T minced bilimbi1/4 cup fresh Arugula

1T chopped Cashew Nuts1tsp olive oil1/2 tsp green olives

1/4 cup juice from fresh Calamansi limes1/2 cup Parsley minced1/4 cup Cilantro minced1Tbsp Garlic minced1tsp Chili flakes2tsp Lemon zest1/4 cup Canola oil1/4 cup Extra virgin olive oil3Tbsp Shallot minced1Tbsp Kosher salt

Mix all ingredients

Originally from Argentina this type ofsauce 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 goldenlime and extremely popular in the Philippines.

Calories per lb 173Moisture 87.08-87.12Protein 0.86Fat 2.41Carbohydrates 3.27Ash 0.54-0.64Calcium 0.14Phosphorus 0.07Iron 0.003Citric Acid 2.81

Chimichurri Calamansi Sauce

Chef Miguel MaganaTahiti nui

Calamansi

Chef Paul Heerlein

Grilled Figs

ProcedureCut 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 andcinnamon stick. Place the pan on the grill andlet simmer for five minutes. Reserve about 3Tof the honey mixture and drizzle the remainsover the figs. Cover and seal the figs with thefoil. Cook the foil package on the grill overmedium heat for about 5-7 minutes or until theskin 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.

Ingredients8 whole ripe figs cut in half1/2 cup Hawaiian white honey4 slices fresh ginger1 pc cinnamon stick16 pc square shortbread cookiesToasted small diced macadamia nuts

A fig a day creates a wealthy and healthy lifeMoroccan proverb


Pineapple Wrapped Figs with Goat Cheese

FigsPineapple

ProcedureCook figs, vinegar and sugar to a boiland let cool and mix to make compote.Peel pineapple and slice in very very thincircles. Cut onions the length of pineapplecircle. On a flat circle slice of pineappleadd a tablespoon of cheese and pinch of salt.Place 1pc green onion and teaspoon ofcompote. Wrap and let set before slicing.Garnish with additional compote andmint or basil leaves.

Ingredients1 Maui Gold Pineapple1lb. local goat cheese or cheve1lb. local figs1/4 cup sherry vinegar1/4 cup sugarSalt1 bunch green onion


Rob LoveMauna Kea

Beach Hotel

Ingredients:1 large conventional banana or 2 local apple bananas, peeled2-1/2 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.

Chico SapodillaCHICO-BANANA BUTTERWanda Adams


Nutritional Values Per 100g of Edible Portionmoisture 69.0-75.7%ascorbic acid 8.9-41.4mgph 5.0-5.3total soluble solids 17.4-23.7glucose 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%

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 pc steak (8-10oz)1/2 cup pommelo sacks1 tsp fish sauce1 tsp honey1/2 tsp lime juice 1 tsp chopped cilantro1 tsp chopped garlic8 pcs red grape tomatoes8 pcs yellow grape tomatoes2 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.

Thai Beef and Pommelo Salad

Pummelo

Chef Grant SatoYield: 4 portions


Nutritional Values Per 100g of Edible Portioncalories 25-58moisture 84.82-94.1gprotein 0.5-0.74gfat 0.2-0.56gcarbohydrate 6.5-12.4gfiber 0.3-0.82gash 0.5-0.86gcalcium 21-30mgphosphorus 20-27.5mgiron 0.3-0.5mgvitamin A 20 I.U.thiamine 0.04-0.07mgriboflavin 0.02mgniacin 0.3mgascorbic acid 30-43mg

Jackfruit Flan with ginger, chile’ caramel

Jackfruit


John MemeringChef Owner

Cactus

Makes 8, 9 ounce portions8, 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 sugar2 tbls Light corn syrup1/2 cup water1 thumb sized piece fresh ginger1 each Chile’ de Arbol* split in half and seeds removed

For the Custard:

2 cups organic, whole milk2 cups organic, heavy cream1 tsp, toasted and ground allspice1 cinnamon stick1 cup granulated sugar1/2 tsp Kosher salt1 Big Island vanilla bean, split in half length-wise6 Local, large eggs6 Local, large egg yolks3 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)

(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 PortionRipe fruit

moisture 72-77.2calories 98protein 0.2carbohydrate 15.1-25.4fiber 1.0-5ash 0.8-2.2calcium 22-37iron 0.5-1.7phosphorus 38potassium 292-407sodium 2-48vitamin C 8-10thiamine 0.03riboflavin 0.06niacin 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 SchoonoverExecutive 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 oil1 oz Sesame oil1.5 oz Rice vinegar½ Lemon, juiced1 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 PortionRipe fruit

moisture 72–77.2calories 98protein 1.3–1.9fat 0.2carbohydrate 15.1–25.4fiber 1.0–5ash 0.8–2.2calcium 22–37iron 0.5–1.7phosphorus 38potassium 292–407sodium 2–48vitamin C 8–10thiamine 0.03riboflavin 0.06niacin 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 canbe cooked and enjoyed as a nut or dried and milled into a gluten-freeflour. The sweet taste is very similar to Juicy Fruit gum.

Ingredients:1-2 Jackfruit (enough to yield 2 cups of jackfruit juice)1/3 cup granulated sugar2 cup heavy cream3 gelatin leaves2 teaspoons dark spiced rum

Preparation: Jackfruit Panna Cotta1) 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.

JackfruitPanna CottaChef Kristen Dougherty



10 Tree tomatoes halved1 Spanish onion diced1/4 C minced garlic2oz Tomato paste1/4 C molasses1/2 C brown sugarSalt and pepper to tasteOil for roasting tomatoes and sautéing1 C water

Tree Tomato or Tamarillo Cyphomandra betaceaA 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.

Nutritional Values Per 100g of Edible Portionmoisture 82.7-87.8protein 1.5gcarbohydrate 10.3gfat (ether extract) 0.06-1.28gfiber 1.4-4.2gnitrogen 0.223-0.445gash 0.61-0.84gcalcium 3.9-11.3mgphosphorus (with seeds) 52.5-65.5mg (without seeds) 13.1mgiron 0.66-0.94mgcarotene 0.371-0.653mg(or calculated vitamin A) 540 I.U.thiamine 0.038-0.137mgriboflavin 0.035-0.048mgniacin (with seeds) 1.10-1.38mg (without seeds) 1.011mgascorbic acid 23.2-33.9mg

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.

Ricky SakodaMerriman’s Kapalua

Tree Tomato BBQ Sauce

8 fresh tree tomatoes2 tbsp fine minced garlic2 tbsp fine minced ginger1 tbsp sambal1 tbsp kim chee base 1oz lime juice1oz rice wine vinegar1/4 C chopped watercress leaves8oz diced Onogarnish: 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.

5 tree tomatoes halved2 C sugar1/2 C water4oz softened salted butter1 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

Tree Tomato Glaze

Tree Tomato Kim Chee and Ceviche

Tree Tomato

Ricky SakodaMerriman’s Kapalua

creo

Rambutan Basil ButterPan Sauce

William Kaluakini TraskExecutive ChefCreations in CateringHonolulu, Hawaii

A “pan sauce” is a sauce quickly made in a sauté panthat takes about 30 seconds to prepare. The key to it isthat all the ingredients have to be prepared beforehandand the sauce is made using medium high heat.This sauce goes well with a poached, broiled orsautéed chicken breast.

Ingredients2 or 3 each Rambutan, peeled, seeded and diced ¼“2 TBS unsalted whole butter2 leaves fresh basil leaves, chopped1 TBS a good Fume Blanc (fruity white wine)A splash of Worstershire SauceA squeeze of lemon juice from half a lemonTo taste Sea salt and freshly ground white pepper

Procedures1. In a medium sauté pan, on medium high heat, addwhole butter, let melt for 5 seconds while swishing itaround the pan.2. Add rambutan and basil, flame with Chardonnaythen mix well in pan by swishing sauce around.3. Add Worstershire sauce, lemon juice, mix welltogether then salt and pepper to taste.

To serve: Place chicken breast on warm plate, top offwith sauce and garnish with a sprig of basil leaves. Serve with a 50/50 mixture of rice pilaf and wild rice


Rambutan FosterWilliam Kaluakini TraskExecutive ChefCreations in CateringHonolulu, Hawaii

This dessert is a take-off on Banana Fostersthat originated in New Orleans. It would normally be prepared fambéed tableside but you can prepare it in your own kitchen.

Ingredients (for 2 portions)1 ½ TBS + 1 ½ TBS whole unsalted butter3 or 4 ea. Rambutan, peeled, seeded and diced ¼”2 TBS brown sugar½ 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 creamplaced in pasta bowls, then placed in the freezerto keep it from melting.Garnish1 TBS toasted shredded coconut

Procedures1. In a flambé pan (or whatever type of fry panyou have), on medium heat, melt the 1 ½TBS ofbutter, mixing it around in the pan. Be carefulnot to have the butter separate or burn. If it does,start over again.2. Add the sugar and mix it into the butter sothat 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 addedbrandy 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 TBSof 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 serve1. Remove ice cream from freezer about 5 minutesbefore you are ready to serve.2. Pour ½ the mixture over each of the servings ofice cream and garnish with the toasted coconut.3. Serve and “dig in”.


Lychee Relish1 cup mango, fine dice1/4 cup white onion, fine dice1/4 cup red bell pepper, fine dice1 cup lychee peeled, seeded, fine dice2 tbsp cilantro, chopped1/4 tsp sambal oleek or thick chili sauce2 tbsp green onions, chopped1 tsp Kona lime juice or rice vinegar1 tsp extra virgin olive oilKosher or Hawaiian salt to taste

Mix and refrigerate until ready to use

Opakapaka preparation1) 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.

Opakapaka Lychee Lychee

Lychee

Chef Paul HeerlingHawaii Community College-Chef InstrutorYield: 2 portions

Lychee Sauce2 cups sake (Japanese wine)1/2 tbsp shallots, diced1 tbsp red pickled ginger juice1 cup lychee peeled, seeded, pureed in blender or food processor

Assembling plate with sautéed spinach1) 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 Fruit Salsa

Lychee

Daniel E. KawamotoCatering Chef de CusineCreations in CateringHonolulu, 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.

Preparation1) 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.

Ingredients6 to 8 each lychee (depending on their size) peeled, seeded and 1/4 diced1 each half ripe Maui Gold papaya, skinned, seeded and 1/4 diced1 each medium red onion, peeled and 1/4 diced1 each jalapeno pepper, seeded and 1/4 diced1 cup Mirin, Japanese sweet cooking rice seasoningSalt and pepper to taste

ULUSoursopUlu Bread Pig in a Blanket

Sour Sop and Ice Cream Banana Ketchup

Yield: 10 portionsIngredients:1cup mashed cooked ulu14oz flour2oz powdered sugar10oz butter1oz salt6oz buttermilk5 hot dogs

1) Place the flour and sugar in mixer and pulse until combined2) Add in the butter and slowly mix until the butter forms dime sized chunks with the flour mixture3) Add in the salt , milk, and ulu and mix for a few seconds until just combined4) Divide the batter into 5 portions and roll out each portion to ¼ inch thickness pieces and wrap each hotdog with the mixture5) Bake in a 350 degree oven for 20 minutes or until golden brown and serve with sour sop and ice cream banana ketchup

Yield: 6 portions

Ingredients:1cup overripe sour sop pulp1cup overripe ice cream banana1T lime juice1T worchestershire sauce1tsp salt½tsp Tabasco sauce

1) Combine all ingredients in a blender or food processoramd puree until smooth and serve as a condiment forUlu Bread Pig in a Blanket


Chef Grant Sato

Longon

Ewa Sweet Corn, Ho Farm Tomato, and Longan Salsa


Dimocarpus longan Lour.Euphoria longan Steud.

Also known as the dragon’s eye, the longon is very popularin China as both a fresh or dried fruit and in Orientalmedicine. Native to southern China, the fruit is growing inpopularity in the west with orchards being developed inHawaii and Florida. There are also many trees found inIndia. The longan was introduced into Florida in 1903 butnever became popular until the Kohala variety wasintroduced from Hawaii in 1954. The recently namedEgami variety is one of the more popular types of longonin Hawaii. Full-grown trees may yield 400 to 500 lbs of fruit in good years.

Food Value Per 100 g of Edible Portion

Fresh DriedCalories 61 286Moisture 82.4 g 17.6 gProtein 1.0 g 4.9 gFat 0.1 g 0.4 gCarbohydrates 15.8 g 74.0 gFiber 0.4 g 2.0 gAsh 0.7 g 3.1 gCalcium 10 mg 45 mgPhosphorus 42 mg 196 mgIron 1.2 mg 5.4 mgThiamine 0.04 mgAscorbic Acid 6 mg

Ingredients:2 ears Ewa Sweet Corn shucked and kernels cut1 cup halved Ho Farm Tomato½ cup Longan meat½ cup minced Maui Onion1 tbsp chopped garlic1 tbsp chopped cilantro1 tsp salt1 tsp lime juice

1) Combine all ingredients in a bowl and mix well,chill for a couple hours and serve with chips or as acondiment for Kalua Pig Burritos

Bon Appetite!

SurinamCherryJay SchoonoverExecutive Chef

Surinam Cherry Chutney2 c Surinam cherries (seeded)¼ c Honey¾ c Sugar½ c White Balsamic vinegar2 tsp Rosemary (fine chop)½ c Shallot (minced)2 Tbl Canola Oil/Grapeseed Oil½ Orange (juice & zest)1 tsp saltPinch 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 coolA perfect accompaniment to pork, fish or lamb!

Surinam Cherry Vinaigrette1 c Surinam cherries (seeded)1-2 oz Honey½ tsp Corriander (ground)2 oz White balsamic vinegar½ c Canola oil/grapeseed OilPinch 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 43-51 gMoisture 85.4-90.70 gProtein 0.84-1.01 gFat 0.4-0.88 gCarbohydrates 7.93-12.5 gFiber 0.34-0.6 gAsh 0.34-0.5 gCalcium 9 mgPhosphorus 11 mgIron 0.2 mgCarotene (Vitamin A) 1,200-2,000 I.U.Thiamine 0.03 mgRiboflavin 0.04 mgNiacin 0.03 mgAscorbic Acid 20-30 mg

StrawberryBalsamic CoulisChef Kristin Dougherty

Ingredients

1 lb. Fresh Kula or Waimea Strawberries,cut into quarters1 cup simple syrup1/2 Hawaiian grown Vanilla bean,seeded and scraped1/4 c. Balsamic vinegar

Preparation:

1. Heat simple syrup to a simmer2. Add vanilla bean and strawberries andcook for 1-2 minutes3. Remove from heat and add balsamic vinegar.4. Cool to room temperature5. Pour all ingredients in a blender andblend on high speed for 25 seconds6. Chill and serve


Ingredients:2 tbsp oil1 cup small diced mamey sapote1 cup small diced tomatoZest of one lemonJuice of one lemon3 tbsp honey1 tsp ground cumin1 tsp ground corianderPinch of macePinch of ground turmericPinch 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.

Mamey Sapote, Tomato and Lemon Chutney

MameySapote


Nutritional Values Per 100g of Edible Portioncalories 114.5moisture 55.3-73.1gprotein 0.188-1.97gfat 0.09-025gcarbohydrate 1.41-29.7gfiber 1.21-3.20gash 0.89-1.32gcalcium 28.2-121.0mgphosphorus 22.9-33.1mgiron 0.52-2.62mgcarotene 0.045-0.665mgthiamine 0.002-0.025mgriboflavin 0.006-0.046mgniacin 1.574-2.580mgascorbic acid 8.8-40.0mg

Amino Acids:tryptophan 19mgmethionine 12mglysine 90mg


MameySapote

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.

Ingredients:1 pummelo - around 3#18 Kauai Shrimp-around 1# heads removed, peeled, deveined and rinsed1/2 lemon1 cucumber-peeled and seeded1 cup grated jicama 1 gold bell pepper-julienned4 Tbs thinnly sliced shallots1/4 cup Thai basil-torn1/4 cup mint-torn1/4 cup cilantro leaves1/4 cup macadamia nuts rough chopped1 qt washed mixed lettuces-well drained

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.

Thai Pummelo Salad with Kauai ShrimpPummeloMichael SimpsonKauai Living FoodsYield: 6 portions


Dressing:1/3 cup fresh-squeezed Tahitian lime juice3 tbsp Nam Pla (fish sauce)1 tbsp soy sauce2 tbsp brown sugar 2 tsp Thai chili sauce

Garnish:Pommelo peel2 cups graulated sugar

Ingredients:1 pummelo (okay to substitute local citrus)16-20 medium shrimp, peeled1/4 oz jicama, julienne1/4 oz green papaya, julienne1 red pepper, julienne 1/4 cup finely chopped shallots or purple onion1/4 cup fresh Thai basil or mint, chopped if leaves are large1/4 cup chopped fresh coriander leaves1/4 cup dry-roasted unsalted peanuts or macadamia nuts1/4 cup roasted fresh coconut slicesOptional: 1 red chili, minced handful of greens for filling (watercress, butter lettuce)Rice paper

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. Taste-test 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 satu-rate 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.

Crisp Pummelo Shrimp Salad Rice Paper Wrap(With Calamonsie Bilimbi Dressing)

Pummelo

James M. SimplicianoWestin KaanapaliYield: 6 side or 2-3 main

Dressing:1/3 cup fresh-squeezed calamonise and bilimbi3 tbsp Nam Pla (fish sauce)1 tbsp tamari1 tsp cane vinegar 2-2.5 tbsp palm sugar to taste1-2 tsp Thai chili sauce or 1/3-1/2 tsp Sambal Olek

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

white sapote - hawaii tropical fruit growers l1_13.pdfingredients: white sapote (about 2 fruits per...

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