Recipes Using Tropical Fruits
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.
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
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
To make crust
together cookie crumbs, mac-nuts, & cinnamon in a bowl, then
add melted butter and mix together until well combined.
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.
White Chocolate Frozen Mousse
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
the mixture, until it thickens and coats the back of a spoon. Stir in
the gelatin off the heat and whisk gently until completely
- Beat the egg mixture into the cheese mixture until
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)
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
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
- Fold in the
melted chocolate into the egg whites until well
- 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
top of the cheesecake and serve w/raspberry sauce.
1 pint fresh or frozen raspberries
1/2 C sugar
1 t. lemon juice
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.
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
- 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.
- In a large
saucepan heat 2 tbsp vegetable oil
until hot, then add processed chicken, salt and fry until 2/3 cooked.
jackfruit, potatoes and 2 cups water and simmer for 5 minutes.
- 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
- Serve over
rice of your choice. (I prefer jasmine
or basmati) A spicy sambal or chutney goes great with this dish.