Papaya Pineapple Marmalade

https://www.sidechef.com/recipes/2355/papaya_pineapple_marmalade/

Papaya Pineapple Marmalade

Ingredients:

1 Lemon; 2 cups Fresh Papaya, diced; 2 cups Pineapples, diced; 3 cups Granulated Sugar; 1/3 cup Lemon Juice, about 3 lemons; 1 Tbsp Honey; 1 Tbsp Fresh Ginger, grated; 1 pinch Salt

Directions:

Step 1  Using a paring knife, cut off some of the rinds off the Lemon (1) and slice them thinly (chiffonade) to create a tablespoon of lemon zest.

Step 2  Place a wide pan on a medium flame and add the Fresh Papaya (2 cup), Pineapple (2 cup), Granulated Sugar (3 cup), lemon zest, Lemon Juice (1/3 cup), Honey (1 tablespoon), Fresh Ginger (1 tablespoon), and Salt (1 pinch) and bring to a boil.

Step 3  Reduce the heat to a simmer, the pan uncovered, for about 30 minutes. The goal is to make everything tender, to the point where it starts to break apart.

Step 4  Pour into a sterilized glass jar, store and enjoy.

Most delicious marmalade I've ever made !! Anne

Pineapple coconut salad

Unforgettable: a coconut cookbook, including Fiji dishes, Three Loose Coconuts 2004

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb

Fruity coconut salad   “Light and refreshing”

2 cups freshly grated coconut; 2 cups grated carrot; 1 chopped spring onion; 1 medium, ripe, diced pawpaw; 1 seeded, diced cucumber; ½ diced pineapple; 1 large, diced tomato; 2 medium, diced mangoes; 1 peeled, seeded, diced orange; fresh, chopped mint leaves; 1 tsp fresh lemon juice; 1 tsp oil

Method:

1. Combine first 10 ingredients in a large bowl

2. Sprinkle with a mix of the lemon juice and oil

3. Garnish with orange and fresh coconut

NB: A good nut oil is delicious

Pineapples of the Caribbean

The Caribbean: Central and South American Cookbook. Tropical cuisines steeped in history: All the ingredients and techniques and 150 sensational step-by-step recipes by Jenni Fleetwood and Marina Filippelli 2004 London

Fruits of the Tropics Salad

Serves 8

Ingredients: 1 large pineapple, peeled and cored; 300ml/1/2 pint/1 ¼ cups double (heavy) cream; 200ml/7 fl oz/ scant 1 cup crème fraiche; 60ml/4 tblspn icing (confectioners’) sugar, sifted; 10ml/2 tspn pure vanilla essence (extract); 30ml/2 tblspn white or coconut rum; 3 papayas (paw paw), peeled, seeded and chopped; 3 mangoes, peeled, stoned (pitted) and chopped; thinly pared rind and juice of 1 lime; 25g/1 oz/1/3 cup coarsely shredded or flaked coconut, toasted

Cut the pineapple into large chunks, place in a food processor or blender and process briefly until chopped. Tip into a sieve paced over a bowl and leave for 5 minutes so that most of the juice drains from the juice. 

Whip the double cream to soft peaks, then fold in the crème fraiche, sifted icing sugar, vanilla and rum.

Fold the drained chopped pineapple into the cream mixture. Place the chopped papaya and mangoes in a large bowl and pour over the lime juice. Gently stir the fruit mixture to combine. Shred the pared lime rind. Divide the fruit mixture and the pineapple cream among eight dessert plates. Decorate with the lime shreds, toasted coconut and a few small pineapple leaves, if you like, and serve at once.

Cook’s tip: It is important to let the pineapple juice drain thoroughly, otherwise, the pineapple cream will be watery. Don’t throw away the drained pineapple juice – mix it with fizzy mineral water for a refreshing drink.

Caribbean Spiced Rice Pudding

Serves 6

Ingredients: 25g butter; 1 cinnamon stick; ½ cup brown sugar; 2/3 cup ground rice; 5 cups milk; ½ tsp allspice; 1/3 cup sultanas; 75g mandarin oranges, chopped; 75g pineapple, chopped

1 Melt the butter in a non-stick pan. Add the cinnamon stick and sugar. Heat over a medium heat until the sugar just begins to caramelise. Remove from the heat.

2 Carefully stir in the rice and three-quarters of the milk. Slowly brig to the boil, stirring all the time, being careful not to let the milk burn. Reduce the heat and simmer gently for about 10 minutes, or until the rice is cooked, stirring constantly.

3 Add the remaining milk, the allspice and the sultanas. Leave to simmer for 5 minutes, stirring occasionally.

4 When the rice is thick and creamy, allow to cool slightly, then stir in the mandarin and pineapple pieces.

Pineapple fruit salad

Cooking For Brides by Ted Moloney, drawings by George Molnar 1965  

“With sweets dinner ends on a light, gay note.With wine we are mellow. With your good food we are almost perfectly replete. Serious discussions, if any, have ended with the main course. From now on the conversation becomes bubbling, especially if there is champagne. Your sweet course, when it comes to the table, must heighten the stimulation. It has to be light, flippant, delicious – without a care for you.”

“Fruit Salads. These look their best served in a clear crystal bowl. Through the crystal you can see the fruits arranged layer upon layer of different colours. A layer of pineapple. On top of this a layer of bananas. A layer of very ripe apricots or peaches. To complete the rainbow, ripe, red strawberries all over the top. . . never have a great multiplicity of fruits. . . never chop your fruit up into tiny confetti-like pieces. . . be generous with sugar.”

Encyclopedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979

Tropical Fruit Cup, Africa

1 ripe pawpaw; 1 banana; 1 cup diced pineapple, fresh or canned and drained; 1 small mango; 2 pieces preserved ginger; finely chopped; 1 tblspn medium sherry; juice 1 lime

1 Peel all the fruit and dice, Place in bowl.

2 Mix in the preserved ginger and pour over the sherry and lime juice. Chill in the refrigerator.

Serves 6.

Pineapple Ethnodelicious

This tiny, lovely still life was painted by Amy Linsell.

Ethnodelicious: Eat, Travel, Collect by Dorinda Hafner & William & Dorothy Hall, 2005, South Australia

This book takes the reader on a tour of the world, discussing the foods of different cultures and showcasing some exquisite objets d'art alongside the recipes. A great concept! Anne.

New Caledonia: Pawpaw and Pineapple Salad (which they teamed with Cassava Meatloaf)

2 cups ripe pawpaw, peeled and diced into cm pieces; 2 cups ripe pineapple, peeled and diced into cm pieces; 6 tblspn fresh lemon juice

Mix all ingredients together in a medium salad bowl. Cover and allow to marinate for an hour, and then serve as an accompaniment to hot cooked meat, fish or taro dishes.