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Topics - Luisport

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51
Tropical Fruit Discussion / Cherimoya flower question
« on: May 26, 2014, 10:22:37 AM »
Hi everyone! Today i saw that the cherimoya tree i plant last month got 26 flower buds! All my trees never fruit in the first time they flower, so my question is what can i do to make my tree to fruit and hold the fruits untill they mature in first year? Thank's! ;D

53
Tropical Fruit Buy, Sell & Trade / Eugenia rostrifolia
« on: May 18, 2014, 05:00:19 PM »
Anyone have Eugenia rostrifolia seeds to sell or trade? Thank's!  ;D

54
Tropical Fruit Discussion / Baccaurea angulata fruit...
« on: May 16, 2014, 05:36:32 AM »
Baccaurea angulata is a close relative of the Starfruit (Averrhoa carambola). Some may called it Red Angle Starfruit. http://rwsphoto.blogspot.com.br/2010/10/baccaurea-angulata-belimbing-merah.html  I didn't know this fruit but it's beautifull!  :P

55
Tropical Fruit Discussion / Anyone growing Schisandra chinensis?
« on: April 28, 2014, 07:15:18 AM »
Anyone knows any growing tips, how long to fruit, etc? Thank's!

56
Citrus General Discussion / Pomelo versus Grapefruit
« on: April 22, 2014, 09:45:27 AM »
Hi everyone! Here in Portugal, tree sellers say that pomelo and grapefruit are the same thing and that pomelo is the french name for grapefruit... i think it's not but like to know what experts can say. Thank's!  ;D

57
Tropical Fruit Discussion / Any way to fruit delivery outside US?
« on: April 13, 2014, 12:00:36 PM »
Any ideas? I love to try some fruits but don't know how...  ;D

58
Tropical Fruit Buy, Sell & Trade / Sasha inchi seeds!!!
« on: March 09, 2014, 05:25:28 AM »
I'm looking for sasha inchi seeds... anyone?  ;D

59
Tropical Fruit Buy, Sell & Trade / Looking for good ABIU SEEDS!!!
« on: February 14, 2014, 08:53:51 AM »
I want to buy some good abiu seeds. Thank's!  ;)

60
Recipes / Bread with dry avocado leaves...
« on: January 14, 2014, 10:18:50 AM »

62
Tropical Fruit Discussion / Fruity Christmas gifts... any?
« on: December 25, 2013, 05:37:30 AM »
Hi everyone! One of my Christmas presents was Butiá (Butia capitata) jam. It's sooooo goooood!  :P :P :P i recomend it for sure!

 


63
Tropical Fruit Discussion / My new trees!!!
« on: November 08, 2013, 12:04:55 PM »
Miguel just arrange me a lot of trees and will arrange me more. I want to post some photos from them... some i don't remember ID.  ;D

65
I have 6 Cedar Bay Cherry (Eugenia reinwardtiana) seeds to trade for others that i don't have... accepting proposes...  ;)

66
Recipes / LUCUMA ICE CREAM
« on: October 19, 2013, 08:52:37 AM »

67
Recipes / FEIJOA RECIPES!!!
« on: October 13, 2013, 09:02:21 AM »
A lot of feijoa recipes! http://feijoafeijoa.wordpress.com/recipes/   :P :P :P

70
I everyone! I'm starting my collection, and only have moringa oleífera seeds for exange. So if you want to help me it will be great! Thank's!  ;)

71
Recipes / Roselle jam recepie (in portuguese)
« on: September 08, 2013, 12:10:29 PM »
Just look this roselle jam recepie: http://come-se.blogspot.pt/2013/07/geleia-de-hibisco.html

72
Recipes / Achacha Granita and other achacha recipes
« on: August 23, 2013, 09:02:56 AM »
Achacha Granita Ingredients
•4 cups Achacha skin infusion
•½ cup Achacha pulp
•½ teaspoon powdered ginger
•½ sugar syrup

Directions

Blend strained skin infusion, pulp and ginger powder and strain.
 Add sugar syrup.
 Place in shallow metal cake tin. After ¾ hour fork the frozen parts into the more liquid parts. Repeat this every 30 minutes until the Granita is grainy and aerated.
 Serve within hours in glasses garnished sparingly with very finely chopped mint.
 Seal remaining Granita in a covered plastic container for later use.
 Other achacha recipes:  http://www.achacha.com.au/?option=com_wordpress&Itemid=68&lang=en&page_id=180

73
Tropical Fruit Discussion / Babáco Melons...
« on: August 23, 2013, 07:00:03 AM »
Babáco melon... Anyone knows this one? http://www.cooksinfo.com/babaco-melons

75
Recipes / Chocolate Sapote Cake with Kumquat Orange Marmalade
« on: August 19, 2013, 10:53:53 AM »

Chocolate Sapote Cake with Kumquat Orange Marmalade

Makes 1 6 inch 4 layer cake


Cake:
1 1/2 cups whole wheat pastry flour

1/3 cup cocoa powder
1 cup maple sugar

1 Tbsp grated orange zest
1 tsp baking soda


1 tsp baking powder


1 tsp sea salt

3/4 cup pureed black sapote

1/4 cup coconut oil
 1 Tbsp pure vanilla extract

1 tsp orange extract
 1/2 cup + 2 Tbsp orange juice

2 Tbsp lemon juice


Marmalade:

2 cups sliced kumquats (seeds removed)

1/4 cup fresh orange juice

1/2 cup agave nectar

seeds of one vanilla bean

pinch of sea salt


 Frosting:
 1 1/2 cup agave nectar
 2 Tbsp coconut oil
 1 3/4 cups cocoa powder, or more if needed
 3/4 tsp sea salt

1 Tbsp orange zest

2 Tbsp orange juice
 1 Tbsp pure vanilla extract

 sliced kumquats for garnish

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk sapote, oil, orange extract, vanilla extract, and orange juice together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.



To make marmalade, combine all ingredients in a medium saucepan over medium heat.  Cook until jammy, and liquid is reduced, about 15 minutes.  Let cool, and set aside.

 To make frosting, beat together all ingredients in a large bowl until very fluffy and smooth, and well blended.  Add a little more cocoa powder if a stiffer consistency is desired (I usually end up doing this). To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then 1/3 of the marmalade, then top with another layer of cake and repeat with another 1/2 cup frosting and 1/2 remaining marmalade. Top with another cake layer, another frosting layer, remaining marmalade, then the top cake layer. Spread the frosting over the top and the sides of the cake, and use remaining frositng to pipe decoratively around the top edge of the cake, and around the bottom of the cake as well.  Chill the cake at least a few hours to set filling before serving.  Garnish with kumquats if desired!

 *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. http://fragrantvanillacake.blogspot.pt/2011/02/chocolate-sapote-cake-with-kumquat.html


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