Recipes | Viewing Tag: fruit

Serves 12-15

Make the Red Rubies

1. Bring a medium pot of water to the boil.
2. Meanwhile, add the chopped water chestnuts to a medium sized zip lock bag. Add food colouring then mix to colour the chestnuts. Add tapioca floor. Seal the bag then toss to coat all the chestnuts with the tapioca starch.
3. When the water is at a raging boil, slowly pour in prepared chestnuts, dispersing them in the water to avoid clumping. The red rubies will rise to the top when cooked. Allow them to continue to bubble for a couple of minutes before draining/scooping out into a colander. Rinse with cold running water to remove any excess starch and colouring. Add cooked red rubies to a bowl of iced water.

Put it All Together

4. Drain lychees, jackfruit, longan and coconut jelly, but reserve the syrup in a large jug.
5. Slice lychees in half and jackfruit into strips. Add them, along with the longan and coconut jelly into a large mixing bowl.
6. Add in grass jelly cubes and rinsed toddy palm seeds.
7. Add in evaporated milk.
8. Add in reserved syrup to taste (about 2 cups).
9. Finally, drain red rubies from their cold water bath and add them in this mix. Stir to mix everything through then chill well before serving.

1. Add everything to a large mixing bowl. Stir then taste and adjust sugar and water to taste.

1. Prepare the watermelon by cutting away all the green outer skin. Next up, cut away the watermelon flesh and save for another use. It’s ok if you leave a fine layer of flesh on the rind. Cut the rind into 1½ cm square chunks. Place prepared rind into a bowl and add salt. Mix to coat and leave for 1 hour, giving them a toss at the half way mark.
2. After this time, your rinds will have released a lot of liquid. Drain the juice and rinse the rinds a couple of times with cold, running water. Squeeze out all the excess water. Add rinds to a mixing bowl, along with the rest of the ingredients. With gloved hands, mix until everything is well combined. You can gently massage the rinds with the seasonings to ensure that they are well coated.

Serve this kimchi immediately, or store in a sterilised glass jar in the fridge to enjoy the next day when the rinds have had a chance to develop more flavour. This kimchi is best eaten within a couple of days.

Blitz everything in a blender and enjoy immediately

Tip: vary the amount of condensed milk according to your preference 

 

Makes 10-12

Prep: 20mins plus time overnight for setting

Cook: 10mins

Total Time: 30mins plus time overnight for setting

Make the mango puree:
1. Peel and cut up 4 ripe mangoes. Blitz the flesh in a food processor and transfer to a pot.

2. On medium heat, reduce the liquid until you end up with about 2 cups of puree. Be sure to stir constantly to avoid the liquid catching and burning in the pot.

3. Strain the puree through a fine sieve to give you a smooth puree. Set aside.
 

For the pudding, you will need:
1. Add gelatin to med-large sized heat-proof bowl. Pour in water and whisk to dissolve the gelatin.

2. Add in salt and caster sugar. Whisk to dissolve.

3. Pour in evaporated milk and mango puree. Stir until everything is well combined.
4. Using a fine sieve, strain the mix into a large heatproof jug. Fill glasses with pudding mix then add in diced mango to each cup.
5. Refrigerate overnight to set.
6. Pour evaporated milk onto your puddings just before serving.

1. Cut your watermelon into cubes 
2. Place into a blender and blend until smooth 
3. Optional: if you prefer your juice without pulp, you can strain the juice through a cheesecloth (we skip this option because we like the pulp)
4. Transfer to a jug and stir in lime juice 
5. Serve over ice cubes

Serves 1

1. Make sure your fruit is washed and dry.
2. Cut your fruit to fit through your juice extractor/cold press machine.
3. Pass everything through your machine.
4. Pour into a glass filled with ice. Mix and enjoy immediately.

1. Place all ingredients (except for the salt) in a pot and bring to the boil.

2. Immediately reduce the heat to a gentle simmer. Stir until the sugar has completely dissolved.

3. Remove the pandan leaf and add in a pinch of salt. Stir to combine, then leave to cool in the pot.

4. When the mix has cooled, pour into a shallow tray and freeze overnight.

The next day:

1. Break up frozen coconut into the size of ice cubes and place into a high powered blender/food processor. Blitz until smooth and creamy, then pour into an ice cream container and refreeze until set (overnight).

Makes approximately 1.4 litres