The Tropical Fruit Forum

Baja Crab Stuffed Avocado




Ingredients

2 avocados, halved and pitted, (not ripe, but not hard)
1½ tbsp Rodelle Baja Seasoning6 ounces crab meat
3 green onions, chopped
1 tbsp lemon juice
¼ cup cucumber, chopped
2 tbsp cilantro, chopped
1 tbsp EVOO (Extra Virgin Olive Oil)
½ tsp salt

Directions

Scoop the avocado meat out of the skin, but leave at least ¼ inch intact. Dice the avocado meat into small pieces.
In a medium size bowl, combine the avocado meat with Rodelle Baja Seasoning and the rest of the ingredients. Toss well.
Stuff the avocado skins with the mixture.
Serve over baby lettuce.
http://www.rodellekitchen.com/our-recipes/baja-crab-stuffed-avocado

Tropical Rambutan Salad



8 rambutans, skinned and carefully pitted
½ tablespoon crushed peanuts
1 small red chili seeded and minced
8 very small pieces of lime, optional to keep the skins on
½ tablespoon of minced fresh ginger
1 tablespoon soft brown sugar
a little water

Method
1. Heat sugar with a little water in a saucepan over medium heat - stir consistently.
2. Once sugar has melted, the water reduced, and the mixture becomes sticky - remove from heat. Scrap the melted sugar into a bowl to set and then crush slightly to achieved a hard and crumbly texture.
3. Once the rambutans have been deskinned and pitted - take a little of each ingredient and assemble inside one part of the halved rambutan - spread some melted brown sugar on the mixture and cover with the other half of the rambutan fruit. Serve chilled.
4. The sensation you would get at a bite of this dish would be an explosion of crunchy, sweet, sour and spicy senses.


http://masalaheaven.blogspot.com/2009/09/sense-explosions-tropical-rambutan_15.html

Sapodilla Pie 11 cup sugar

• ½ tsp salt

• 1 tsp ground cloves

• 3 eggs

• 1½ cup mashed ripe sapodilla

• 1 cup milk

• 1 cup yogurt

• 3 Tbsp honey

• 1 tsp vanilla

• 1 unbaked 9" deep-dish pie shell

• Preheat oven to 425°F. Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in sapodilla and sugar/clove mixture. Gradually stir in milk, yogurt, honey and vanilla. Pour into pie shell. Bake 15 minutes; turn temperature down to 350°F and bake 20 to 30 minutes more or until firm. Serve with whipped cream.
  http://www.virtualherbarium.org/tropicalfruit/sapodilla-recipes.html

Ingredients
3 starfruit (carambola)
1 cup liquid honey
1 cup water
sea salt and cayenne pepper to taste

Preparation

1. Preheat oven to 200F.

2. Slice Starfruit into 1/8" pieces (you should have about 36 star-shaped pieces).

3. Bring honey and water to a boil in a small saucepan, stirring until honey is incorporated. Remove from heat and cool to room temperature. 

4. Place starfruit in a bowl and pour syrup over starfruit and toss gently to coat. Strain through a fine mesh strainer; cover and refrigerate syrup for future use. Arrange chips on a parchment-lined baking sheet and sprinkle with sea salt and cayenne pepper to taste. Place tray in oven and dry for 2-3 hours, turning once, until crisp. Begin checking for doneness after 2 hours, removing smaller dried chips once they are crisp. Transfer dried chips to a baking rack to cool.

5. Store in a sealable container in a cool dark place for up to 5 days.



http://www.cbc.ca/stevenandchris/food/the-ingredient-exotic-fruit

Saw this great recipe in my organic gardening magazine a couple of months back


http://www.organicgardening.com/cook/how-to-make-your-own-candied-citrus-peels?page=0,0

This was posted on the forum facebook page.  I would like to provide a link to the forum with the answer as opposed to just giving it.




"Can somebody help me with a question about my loquat tree? I have gotten great blooms the past 2 years but only a small amount of fruit last year and none this year. What can I do to improve fruit set?"

Sheehan and I were talking and said a logo may be a good thing for the forum and the Facebook page to bring in new members.  I have found someone who can do one but would like suggestions from the forum members as to the design of the logo.  Any creative folks out there have any ideas?

I did my mango inventory and have the following mango trees I am willing to trade locally:

1 - 3 gal Jehengar mango tree

1 - 7 gal Neelam (pugged and recently potted up so treat as a 3 gal)

1 - 3 gal Juicy Peach mango tree

1 - 3 gal Gary Mango

1 - 3 gal Beverly Mango

1 - 3 gal Juliette Mango

1 - 3 gal Southern Blush

1 - 3 gal Spirit of '76

Looking for mango or jackfruit I don't have or anything interesting.

I have up for trade the following mango trees in 3 gal:

• Harvest Moon
• Juliette
• Peach Cobbler
• Juicy Peach
• Sweet Tart
• Pineapple Pleasure
• Coconut Cream
• Lemon Zest
• Ugly Betty
• Pina Colada

I am looking for mango trees that I don't already have.  Please send PM

I went on a buying frenzy and ended up with a couple of duplicates.  Consequently, I have a 7 gal Imam Pasand mango tree up for trade.  Please send any and all offers.

Folks,


   In an effort to keep all of our Facebook pictures purely from forum members, we are running a contest to see who can be the new face of the tropical fruit forum.  We need you to submit your pictures that represent the wide range of fruit that we obsess about on the forum for us to use as the main pictures for the forum Facebook page.  Now, perhaps the word "contest" is a bit misleading because you really don't win anything aside from the pride of knowing you won and my unending thanks.  If you are a graphic designer or have a particular talent, try us with a logo.  Get creative folks.  You have a chance to make your mark on forum history so let the games begin! 

We all know that a grocery store mango is almost unpalatable when compared to a home grown variety but that got me thinking, do all home grown fruit have such a great disparity with their grocery store counterparts? 

I have a few scions for Lemon Zest mango and Baptiste Mango.   Please send any and all offers via PM.  If you have sent me scions in the past, just ask and they are yours.  You will get first priority.