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Topics - Luisport

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51
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

52
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

53
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

54
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!  ;)

55
Recipes / Bread with dry avocado leaves...
« on: January 14, 2014, 10:18:50 AM »

57
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!

 


58
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

60
I have 6 Cedar Bay Cherry (Eugenia reinwardtiana) seeds to trade for others that i don't have... accepting proposes...  ;)

61
Recipes / LUCUMA ICE CREAM
« on: October 19, 2013, 08:52:37 AM »
Ani Phyo's Raw Food Kitchen: Lucuma Ice Kream

62
Recipes / FEIJOA RECIPES!!!
« on: October 13, 2013, 09:02:21 AM »
A lot of feijoa recipes! http://feijoafeijoa.wordpress.com/recipes/   :P :P :P

63
Em Maringá um pé de jabuticaba está produzindo também acerola

65
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!  ;)

66
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

67
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

68
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

69
Muang Mai Market: The Best Fruit Spot In The World?

70
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


71
Recipes / Sapote Smoothie Recipes
« on: August 19, 2013, 10:43:14 AM »
Sapote Smoothie Recipes

Basic Sapodilla Sapote Smoothie
 2 sapodillas, peeled and deseeded
 1 banana, peeled
 2 cups fresh baby spinach (or other leafy green)
 8 ounces of water

Calories: 401 | Fat: 4.4g (gram) | Protein: 4.5g | Carbs: 97g | Calcium: 14% | Iron: 4.7 mg | Vitamin A: 197% | Vitamin C: 86%

Tropical Sapote Smoothie
 2 sapodilla, peeled and deseeded
 1 mango, peeled and pitted
 1/2 cup pineapple, cubed
 2 cups fresh baby spinach (or other leafy green)
 8 ounces of water or coconut water

Calories: 472 | Fat: 4.6g (grams) | Protein: 4.7g | Carbs: 116.1g | Calcium: 16% | Iron: 4.9 mg | Vitamin A: 249% | Vitamin C: 182%

Mamey Meal-Replacement
 1 mamey, peeled and pitted
 1 banana, peeled
 2 tangerines, peeled and deseeded
 2 teaspoons of chia seeds, ground
 2 cups fresh baby spinach (or other leafy green)
 8 ounces of coconut water

Calories: 560 | Fat: 5.4g (grams) | Protein: 10.7g | Carbs: 132.7g | Calcium: 28% | Iron: 4.4 mg | Vitamin A: 261% | Vitamin C: 132% | Excellent source of Omega-3s!

Mamey-PinaCoco
 1 mamey, peeled and pitted
 1 cup fresh pineapple, cubed
 2 cups fresh baby spinach (or other leafy green)
 1 young green or Thai coconut (meat and 8 ounces of coconut water)

Calories: 577 | Fat: 5.2g (grams) | Protein: 10.5g | Carbs: 134.7g | Calcium: 16% | Iron: 3.5 mg | Vitamin A: 128% | Vitamin C: 147%

Black Sapote Pie Smoothie
 1/3 cup black sapote, mashed
 1 banana, peeled
 1 teaspoon fresh ginger, grated
 1 dash cinnamon
 1/4 vanilla bean
 8 ounces of water or coconut water
http://www.incrediblesmoothies.com/recipes/sapote-zapote-smoothie-recipes-and-nutrition/

72
Recipes / Grumixama Cheesecake!!!
« on: August 17, 2013, 10:10:50 AM »

Cheesecake grumixama


For the biscuit base:
Sweet biscuit type Maria, 200 g
Unsalted butter 100 g

For the cheesecake:
Cream cheese, 400 g
Eggs, 120 g
Gemma, 20 g
Refined sugar, 100 g
Wheat flour 20 g
Milk, 300 ml
Vanilla extract, to taste

For the jelly grumixama:
Grumixama pulp, 500 g
Refined sugar, 100 g
Lemon juice, 50 g



Steps

1
Biscuit base
Grind the cookies in a blender Maria. Then melt the butter and mix with flour biscuit. With this dough, line the bottom of a round baking pan with a diameter of 18 cm.

2
cheesecake
In a mixer, beat the cream cheese with the eggs, yolk and sugar, mix and let a bit.

3
Then add the milk slowly and the essence Finally, the flour. Continue beating until mixture is smooth and fluffy.

4
Pour then the cream over the dough and bake in oven heated to 180 ° C for approximately 45 minutes. Reserve.

5
Jelly grumixama:
In a saucepan, cook all ingredients until reduced by half.

6
When cold just play over the cheesecake and serve.


Ingredients for simple gelatin

•200g pulp of grumixama
•8g agar agar


Instructions

1.In a saucepan over low heat and place the flesh melts slightly. Dissolve the agar agar and cook. Place in a container and let harden. Cut into small cubes and set aside.
Cook Time

•Prep time: 30 min
•Cook time: 45 min
•Ready in: 1 hour 15 min
•Yields: 1 cheesecake approximately 1kg
http://ancillotti.hubpages.com/hub/grumixama

75
I hope you think it's a good idea... one in portuguese: http://terraesementes.blogspot.pt/

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