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Recipes Using Tropical Fruits

Lilikoi Cheesecake with
Jackfruit Chicken Curry

Lilikoi Cheesecake

This original recipe is by Jose Calpito of Kealakehe high School.
  • Jose was the winner of the 2006 Big Island High School Culinary Contest.
  • He also won a $100.00 prize given by the West Hawaii Chapter of HTFG for the best use of local fruit as judged by the guest chefs.
Macadamia Nut Crust
1/2 C unsalted butter, melted
1/2 C macadamia nuts, finely chopped
2 C graham cracker crumbs
1/2 t. cinnamon
1/4 C sugar

Lilikoi Filling
1 1/2 envelopes unflavored gelatin
1/2 C cool water
10 oz. cream cheese at room temp.
1 1/2 C sugar
4 egg yolks
3/4 C lilikoi puree or juice
1 1/2 C heavy cream

Method
To make crust
  • Mix together cookie crumbs, mac-nuts, & cinnamon in a bowl, then add melted butter and mix together until well combined.
  • Place crumbs into spring-form pan and lightly press the crumbs evenly over bottom of pan
  • Bake for 10-15 minutes at 350 degrees.
  • Set aside and let cool.
Make lilikoi filling
  • Sprinkle gelatin over water and let it sit.
  • In a bowl, beat together the cream cheese and 1/2 C of the sugar.
  • In a double boiler, whisk the egg yolks and remaining 1/2 C of sugar together until pale in color, for about 3-4 minutes
  • Cook the mixture, until it thickens and coats the back of a spoon. Stir in the gelatin off the heat and whisk gently until completely dissolved. 
  • Beat the egg mixture into the cheese mixture until well combined.
  • Whip the heavy cream until stiff peaks form. Then fold the whipped cream into the egg mixture until well combined. Pour egg-cheese mixture into the crust & refrigerate for 3-4 hours . (preferably overnight)
Lilikoi White Chocolate Frozen Mousse

Ingredients
12 oz fine quality white chocolate, melted
2 C. heavy cream
1 C. sugar
3/4 C water
1/2 C lilikoi juice or puree
6 egg whites

Method
  • Chop chocolate into very small pieces.
  • Bring the sugar and water to a boil, stirring until the sugar is dissolves, then add the lilikoi juice or puree and whisk together.
  • Beat the egg whites in a mixing bowl until almost stiff w/the mixer still running, slowly pour the sugar syrup into the egg whites, continue to beat for a few minutes after mixing in the syrup.
  • Fold in the melted chocolate into the egg whites until well blended. 
  • Cool to room temperature. Whip the cream and gently fold into the egg white chocolate mixture.
  • Pour into a large bowl and chill for at least 2-3 hours in the freezer before serving.
  • Spoon the mousse on top of the cheesecake and serve w/raspberry sauce.
Raspberry Sauce

Ingredients
1 pint fresh or frozen raspberries
1/2 C sugar
1 t. lemon juice

Method
In a saucepot heat raspberries and sugar over medium heat, until sugar dissolves and thickens. Add lemon juice, last minute.

Then strain raspberry sauce through a fine strainer to get rid of the seeds. Serve w/cheesecake.

Jackfruit Chicken Curry

This original recipe is by James Govier, a Culinary Arts student at West Hawaii Community College.
  • James was the winner of the HTFH $500 Scholarship in both 2005 and 2006.
  • One of the requirements of applying for the scholarship is submission of an original recipe that includes local fruit as a main ingredient.
Serves: 8-10

Ingredients:
2 lbs jackfruit (cut into 1” rings)
¼ cup each: Onion, garlic, ginger- finely diced
4 tbsp curry powder (or more for a spicier dish)
1 tbsp garam masala
3 tsp salt (more or less to taste)
½ cup tamarind paste
4 tbsp vegetable oil
1 whole chicken (apx 5lb) chopped into 1-2 inch pieces (bone in)
5 medium potatoes (peeled and quartered and par boiled)
1 can coconut milk (13.5oz)
2 cups water

Procedure:
  1. In a small saucepan combine onion, garlic, ginger and 2 tbsp vegetable oil and fry until oil turns yellow. Add curry powder and garam masala and fry until mixture is almost dry.
  2. In a large saucepan heat 2 tbsp vegetable oil until hot, then add processed chicken, salt and fry until 2/3 cooked.
  3. Add jackfruit, potatoes and 2 cups water and simmer for 5 minutes.
  4. Stir in tamarind paste, coconut milk and dry mixture from step 1, and simmer 5-10 minutes. Salt to taste.(it may take quite a bit to reach optimal taste)
  5. Serve over rice of your choice. (I prefer jasmine or basmati) A spicy sambal or chutney goes great with this dish.