Taste Florida s Tropics Featuring Chef Allen Susser Sponsored by the Florida Tropical Fruit Advisory Council Florida Department of Agriculture and Consumer Services Charles H. Bronson, Commissioner
Table of Contents Longan Lychee Mamey Longan Information 6-7 Longan & Steak Salad 8-9 Mahi Mahi & Longan Ceviche 10-12 Longan Martini 13 Lychee Information 14-18 Pan Seared Scallops with Lychee & Dried Fruit Salad 20-22 Shrimp & Lychee Curry 23-25 Mamey Sapote Information 26-30 Chilled Mamey & Mango Soup 31-33 Mamey Flan 34-36
Table of Contents Mango Mango Information 37-41 Calamari, Mango & Watercress Salad 42-44 Mango and Papaya Salsa 45-46 Starfruit Starfruit Information 47-50 Starfruit Chicken with Lemon Sofrito 51-54 Coconut Pancakes with Starfruit 55-58
Table of Contents Papaya Papaya Information 59-62 Ginger Grilled Chicken with Papaya & Pineapple Chutney 63-65 Green Papaya and Pineapple Chutney 66-67 Green Papaya Slaw 68-69 Jackfruit Jackfruit Information 70-73 Red Snapper & Jackfruit with Orange, Thyme & Rum Mojo 74-77 Jackfruit and Spice Rice 78-80
Table of Contents Tropical Fruit Advisory Council 81 Acknowledgements 82-84 Sources 85 Florida Department of Agriculture & Consumer Services 86
Longan
Longan Known as Dimocarpus longana, it is related to lychee, rambutan and Spanish lime. Native to SE Asia. Florida is the only state in the contiguous United States where longans are grown commercially. Florida longans are available July through September.
Longan and Steak Salad
Longan and Steak Salad Instructions: To prepare the beef: Using a food processor, pulse together the garlic, cilantro stems, ginger, salt, black pepper and 2 tablespoons oil. Spread the mixture on the steak. Heat the remaining oil in a heavy bottomed fry pan. Cook the steak about 2-3 minutes on each side until medium rare. Remove from pan and allow to cool. To prepare the salad: Slice the cooked steak into thin strips. Place the prepared lettuce on the serving plate and arrange the longans, mango, cucumber, green onion and strips of steak on top. To make the dressing: In a small bowl, combine the fish sauce, lime juice, soy sauce, red chilies and brown sugar. Stir until sugar is dissolved. To serve: Drizzle dressing over the salad and scatter cilantro leaves over the top. Finish with cashews.
Mahi Mahi and Longan Ceviche
8 oz. Mahi Mahi, julienne into thin 2-inch pieces 1 cup freshly squeezed lime juice Mahi Mahi and Longan Ceviche Serves 4 ½ cup freshly squeezed orange juice 1 small sweet onion, julienne 4 large plum tomatoes, peeled, seeded, and diced 1 medium jalapeño, seeded and diced 12 medium longans, peeled and seeded 2 Tbs. chopped fresh cilantro, plus 4 sprigs 2 tsp. Kosher salt 2 Tbs. extra virgin olive oil
Mahi Mahi and Longan Ceviche Instructions: To start the ceviche: In a small stainless steel bowl, combine the mahi mahi and lime and orange juices, tossing to coat evenly. Cover and refrigerate for 1 hour. To finish the ceviche: In another stainless steel bowl, combine the onion, tomatoes, jalapeño, half of the longans and cilantro. Season the mixture with Kosher salt. When the mahi mahi is cooked by the citrus marinade, drain the liquid and add to the vegetables. Drizzle with extra virgin olive oil and toss lightly. To serve: Separate the ceviche into 4 chilled martini glasses. Garnish with cilantro sprigs and remaining longans.
Longan Martini
Lychee
Lychee Litchi chinensis is native to southern China and Southeast Asia. Florida is the only state in the contiguous United States where lychees are grown commercially. Florida lychees are available May-July.
Lychee Facts Also spelled litchi or leechee. Lychees grow on trees in clusters of 10-30 fruits at the ends of branches. Lychee trees are 12-15 tall. Fruits are 1-1 ½ inches in diameter. The two major varieties are Mauritius (early in the season, they have a yellow-red peel) and Brewster (at the end of the season, with bright red peel.) Source: Fact Sheet HS-6
Serving size: 100 g (10 fruits) Calories: 66 Lychee Nutritional Information Protein:.8 g Fat:.4 g Potassium: 171 mg Fiber: 1 g Carbohydrates: 16.5 g Vitamin C: 72 mg Source: USDA Handbook No. 8
Lychee Storage and Handling Wash lychees in fresh water, and dry before storing. The skin is leathery, bumpy and easy to peel. The pulp inside is the edible portion. Do not eat the seed. Fruits are picked fully ripe. They are sweet and best consumed as soon after harvest as possible. For commercial purposes, lychee may be pre-cooled, sealed and stored at 35-41 F and 90-95% relative humidity before shipping.
Lychee Storage and Handling Lychees may be stored for 2-3 weeks at cool temperatures in sealed containers. The fruit may be stored at home in the refrigerator for 7-10 days while maintaining most color and freshness. Lychees also freeze very well. They can be stored whole (peeled or unpeeled) in a sealed container for up to a year.
Pan Seared Scallops with Lychee and Dried Fruit Salad
8 Tbs. cashews 4 Tbs. whole almonds 12 large dried apricots Pan Seared Scallops with Lychee and Dried Fruit Salad Serves 4 6 Tbs. pine nuts 2 Tbs. clarified butter 12 large sea scallops 1 tsp. coarse salt ½ tsp. freshly ground black pepper 2 Tbs. honey 1 tsp. lemon juice 1 tsp. shredded ginger 12 large lychee, peeled and pitted 4 sprigs fresh mint
Pan Seared Scallops with Lychee and In advance: Soak the cashews, almonds, and apricots in a small bowl with enough cold water to cover for 3 hours. Drain the nuts and fruit. To cook the scallops: Season the scallops with salt and pepper. In a small pan heat the clarified butter and sear the scallops, browning them well on both sides. Stir in the fruit and all of the nuts, add the honey and lemon juice. Squeeze the ginger in a garlic press to extract the juice and pour over the scallops. Finally, stir in the lychee. To serve: On a large round platter, arrange the scallops around the edge and spoon the dried fruit and nuts into the center. Garnish with fresh mint. Dried Fruit Salad Serves 4
Shrimp and Lychee Curry
2 Tbs. unsalted butter 1 small onion, diced 1 Tbs. minced garlic 1 Tbs. minced fresh ginger 3 Tbs. Madras curry powder Shrimp and Lychee Curry Serves 4 ½ tsp. cayenne pepper 2 tsp. fine sea salt 2 cups canned coconut milk 1 cup water 2 small sweet potatoes, peeled, diced and blanched ½ tsp. freshly ground black pepper 16 jumbo shrimp, shelled and deveined 12 large lychees, peeled and pitted 3 Tbs. minced green onion, including green parts 3 Tbs. chopped fresh cilantro
Shrimp and Lychee Curry Instructions To prepare the curry: In a large heavy saucepan, melt the butter over medium heat and sauté the onions and garlic until aromatic, about 3 minutes. Stir in the ginger, curry powder, cayenne, and 1 teaspoon of salt. Stir in coconut milk and water. Bring to a simmer and cook for 5 minutes. To cook the vegetables and shrimp: Season the shrimp with remaining salt and pepper. Add the shrimp and return to a simmer, cooking for 2-3 minutes. Add the sweet potato and lychees to the curry, cooking until the shrimp are evenly pink. Serve garnished with green onion and cilantro.
Mamey Sapote
Mamey Sapote
Mamey Sapote Pouteria sapota is native to Mexico and Central America. It is a popular fruit in Florida, Mexico, Central America and the West Indies. Because of the many Florida varieties of mamey sapote, it is available year round. Source: FC-30 - IFAS
Mamey Sapote Nutritional Information Serving size: 100 g Calories: 107 Fiber: 1.4 g Potassium: 226 mg Vitamin A: 60 IU Ascorbic acid: 23 mg Phosphorus: 14 mg Protein: 1.0 g Fat:.5 g Carbohydrates: 28 g Calcium: 22 mg Iron:.9 mg Niacin: 1.4 mg Source: USDA Handbook No. 8
Mamey Sapote Storage and Handling Let hard fruit ripen on the counter until soft, like a very soft peach. To open, slice fruit in half lengthwise. Pull halves apart to reveal salmon-colored flesh surrounding a large seed. Remove inedible seed and scoop out delicious pulp. Store pulp in sealed container in refrigerator for up to a week. Fruit pulp can also be frozen for many months.
Chilled Mamey and Mango Soup
1 medium mamey 1 cup milk Chilled Mamey and Mango Soup Serves 4 2 cups mango, pureed 1 cup plain yogurt 1 cup unsweetened coconut milk 2 Tbs. lime juice 1 Tbs. ancho chili powder ½ tsp. ground cumin ¼ cup chopped fresh mint leaves 2 Tbs. rum
Chilled Mamey and Mango Soup Instructions To prepare the mamey: Peel the mamey with a sharp knife. Carefully dice about 1 cup of mamey into crouton sized cubes; cover and refrigerate, reserving for garnish. Place the remainder of the mamey flesh in a food processor. Puree with milk until smooth. Add the mango puree and pulse together. To prepare the soup: In a large bowl, whisk together the mamey mixture, yogurt and coconut milk. Season with lime juice, chili powder and cumin, then mix in the mint and refrigerate for at least 1 hour before serving. To serve: Ladle the soup into 4 large bowls. Divide up the mamey cubes into each bowl of soup and float ½ Tbs. of rum on top of each bowl.
Mamey Flan
½ cup sugar 1 cup mamey flesh ¼ cup sweetened condensed milk ¾ cup heavy cream 1 tsp. pure vanilla extract Mamey Flan 3 large whole eggs 2 large egg whites 1 Tbs. honey 4 sprigs fresh mint To prepare the flan mold: In a small pot add enough water to the sugar to make a wet, sandy consistency. Place on stove top on high heat until caramelized to a light golden color. Carefully drop a few drops of water into the pot to stop the cooking. Immediately pour the caramel into the ramekins to cover the bottom.
Mamey Flan Instructions To prepare the custard: Combine the mamey, condensed milk, heavy cream, and vanilla, and bring to a boil. Separately whisk together the eggs and honey. Spoon a few tablespoons of the hot mamey mixture into the eggs, mixing to temper them. Whisk the remaining mamey into the tempered eggs. To bake the flan: Pre-heat the oven to 350. Pour the mamey custard into the ramekins. Place the ramekins into an oven proof casserole dish. Add hot water to the dish until the water level is half way up the ramekins. Place in oven for about 1 hour, or until flan sets. Remove from pan and let cool. Cover and refrigerate for at least 3 hours until well-chilled. To serve: Run the tip of a paring knife blade around the inside edge of the ramekin. Invert the ramekin over the serving dish. The flan will slip out of the mold and caramel liquid will flow on the plate. Garnish with fresh mint.
Mango
Mango Magnifera indicus is native to India and Southeast Asia. In Florida it is commercially grown in Miami-Dade, Lee and Palm Beach Counties. Other major producers are India, Pakistan, Indonesia, Mexico, Brazil and the Philippines. Florida mangoes are available May-September. Source: Fact Sheet HS-2
Mango Nutritional Information Serving size: 100 g (1/2 of 6 inch fruit) Calories: 65 Protein:.5 g Fat:.3 g Fiber: 2 g Potassium: 156 mg Vitamin A: 3894 IU Carbohydrates: 17 g Vitamin C: 28 mg Source: USDA Handbook No. 8
Mango Storage and Handling Wash mangoes in fresh water, and dry before storing. Allow fruit to ripen at room temperature until slightly soft and fragrant; any higher and they will shrivel and develop off flavors. Mature fruits ripen three to eight days after harvest.
Mango Storage and Handling Store ripe fruit in refrigerator in sealed container, or freeze pulp in sealed container. For commercial purposes, fruit may be chilled to no lower than 55 F. If stored at lower temperatures, chilling injury symptoms may appear as the fruit is exposed to higher temperatures. These may include brown or grey discoloration of the skin, surface pitting, uneven flesh ripening, and offflavors
Calamari, Mango and Watercress Salad
2 cups calamari rings 1 Tbs. Kosher salt 1 tsp. freshly ground black pepper Calamari, Mango and Watercress Salad Serves 4 2 tsp. Madras curry powder 4 Tbs. olive oil 1 Tbs. dark rum 1 cup mango, julienne 1 cup jicama, julienne 1 cup sweet red peppers, julienne 2 cups watercress leaves, cleaned 3 Tbs. freshly squeezed lemon juice ½ tsp. crushed red pepper flakes 10 large fresh mint leaves
Calamari, Mango and Watercress Salad Instructions To prepare the calamari: In a small stainless steel bowl, mix the calamari with 1 teaspoon of salt, pepper and curry powder. Warm a sauté pan with half of the olive oil over medium heat. Add the calamari and sauté for 2-3 minutes. Slowly add the rum and simmer for another minute. Remove the calamari from the pan, keeping warm and reserve the cooking juices. To prepare the salad: In a large bowl, toss together the mango, jicama, peppers and watercress. In another small bowl, whisk together the pan juices with the remaining salt, olive oil, lemon juice and crushed red pepper flakes. Pour this dressing over the salad and toss. To serve: On a large white oval platter, arrange the salad and spoon the warm curried calamari on top. Garnish with freshly torn mint leaves.
Mango and Papaya Salsa
2 large ripe mangos, peeled and cut from the pit 1 large ripe papaya, peeled and seeded 1 medium red bell pepper, seeded, deribbed and finely diced 1 small red onion, finely diced Mango & Papaya Salsa 1 large jalapeño chili, seeded and minced 3 Tbs. minced fresh cilantro 1 tsp. ground cumin 1 tsp. Kosher salt 3 Tbs. olive oil Serves 6 juice of 1 lime To make the salsa: Cut the mangos and papaya into ¼-inch dice. In a large bowl, combine the mangos, papaya, bell pepper, onion, chili and cilantro. Add the cumin, salt, olive oil, and lime juice and stir to blend. Cover and refrigerate for at least 1 hour before using.
Starfruit
Starfruit Averrhoa carambola is native to southeast Asia. Starfruit grows on trees. Also known at carambola, the Florida starfruit is available mostly year round, with the peak harvests in December/ January and August/September.
Serving size: 100 g (about one 4 inch fruit) Calories: 33 Starfruit Nutritional Protein:.5 g Carbohydrates: 8 g Fat:.3 g Fiber: 2.7 g Information Potassium: 163 mg Vitamin A: 493 IU Vitamin C: 21 mg Source: USDA Handbook No. 8
Starfruit Storage and Handling Leave the fruit on the kitchen counter to fully ripen. Fruit is ripe when it is a golden yellow color with slightly green edges. Once fully ripe, fruit can be stored in the refrigerator in covered container or plastic bag. Entire fruit (seeds, peel and pulp) can be eaten.
Starfruit Chicken with Lemon Sofrito
3 large lemons 6 Tbs. olive oil 2 medium shallots, diced 1 Tbs. minced garlic Starfruit Chicken with Lemon Sofrito Serves 4 1 tsp. ground cumin 1 tsp. dry oregano ¼ Tbs. dried red chili flakes 1 medium red pepper, diced 1 cup dry white wine 1 Tbs. Kosher salt ½ tsp. freshly ground black pepper 4, 8 oz. chicken breasts 2 large starfruit, thinly sliced, reserving 5 stars for garnish 1 Tbs. flat leaf parsley, chopped
Starfruit Chicken with Lemon Sofrito Instructions To prepare the lemons: Using a rasper, zest one lemon, placing the zest in a small dish and covering it with film. Peel and segment the second lemon, reserving for garnish. Juice the last lemon, along with the zested lemon, reserving the juice. To prepare the sofrito: In a large, heavy-bottomed skillet, warm 3 Tbs. of the olive oil. Add the shallots and cook until translucent. Stir in the garlic, cumin, oregano and chili flakes. Add the red peppers, white wine and lemon juice; bring the mixture to a simmer. Let the sofrito cook together until it is reduced by half the volume and season with salt and pepper.
Starfruit Chicken with Lemon Sofrito Instructions To prepare the chicken: In another large, heavy-bottomed skillet warm the remaining oil. Season the chicken with salt and pepper, along with the lemon zest. Brown the chicken well on both sides. Add the sofrito to the pan with the starfruit and the chicken. Lower the heat to medium and cook covered for 25 minutes. To serve: Remove the chicken from the pan to a colorful serving platter. Spoon sofrito around chicken, finishing with reserved lemon segments, starfruit and chopped parsley.
Coconut Pancakes with Starfruit
4 oz. all-purpose flour 1 Tbs. superfine sugar 1 pinch salt Coconut Pancakes with Starfruit Serves 6 1 large egg 5 oz. coconut milk 1 Tbs. melted butter, plus extra for brushing ½ tsp. vanilla extract ½ tsp. grated lemon zest For the filling: 8 Tbs. fresh grated coconut 3 Tbs. golden raisins 6 oz. light brown sugar ¼ tsp. ground cardamom ¼ tsp. grated nutmeg 2 large starfruit, sliced
Coconut Pancakes with Starfruit Instructions To make the pancakes: Sift the flour, sugar and salt into a bowl, make a well in the center and add the egg, coconut milk and 1 Tbs. of melted butter. Whisk to a smooth batter, then stir in the vanilla and lemon zest. It should have a thin pouring consistency. Cover and let rest for 1 hour. For the filling: In a small stainless steel bowl, mix together coconut, raisins, ½ cup brown sugar, cardamom, nutmeg, and starfruit slices.
Coconut Pancakes with Starfruit Instructions To cook: Heat a non-stick 6-inch frying or crepe pan. Whisk the batter and adjust with water if too thick. Pour in enough batter to coat the bottom thinly, tilting the pan to spread it. Cook for 1 minute until lightly browned underneath, then flip over and cook the other side, for just 30 seconds. Turn out and make the remaining pancakes in the same way. To finish and serve: Divide the filling between the pancakes, reserving three starfruit slices, and roll up each individually. Place on serving plate and brush with remaining melted butter. Place fresh sliced starfruit on top of pancakes. Sprinkle generously with remaining brown sugar and place under hot broiler to caramelize the starfruit.
Papaya
Papaya Carica papaya is native to tropical America. The more yellow the fruit, the higher the sugar content. Florida papaya is available year round. Serves as a good meat tenderizer.
Serving Size: 100 g (1/3 of 5 inch fruit) Calories: 39 Papaya Nutritional Information Protein:.6 g Fat:.1 g Fiber: 2 g Carbohydrates: 10 g Potassium: 257 mg Vitamin A: 284 IU Vitamin C: 62 mg Source: USDA Handbook No. 8
Papaya Storage and Handling Papaya is best fully ripened on the tree, but will ripen to a complete yellow color on the counter. Green papaya may be cooked and used as a vegetable. Halve the fruit lengthwise, remove the seeds as well as the gelatinous material next to the seeds. Use as you would use cantaloupe. Do not store below 55 F or loss of flavor will result. Serve at room temperature for fullest flavor.
Ginger Grilled Chicken with Green Papaya and Pineapple Chutney
2 inch piece fresh ginger, peeled and chopped Ginger Grilled Chicken with Green Papaya and Pineapple Chutney Serves 4 2 large shallots, peeled and chopped 4 large cloves garlic, peeled 1 tsp. freshly ground white peppercorns ½ bunch cilantro, washed thoroughly, reserving 4 sprigs with leaves 2 Tbs. soy sauce 1 tsp. salt 2 Tbs. peanut oil 1 3-pound chicken 1 recipe Green Papaya and Pineapple Chutney
Ginger Grilled Chicken with Green Papaya and Pineapple Chutney Instructions To prepare the chicken marinade: In a food processor, puree together the ginger, shallot, garlic, pepper, cilantro leaves and stems, soy sauce, salt and oil. Place chicken in a shallow dish, rub both sides with the paste, and marinate covered in the refrigerator for 1 hour. To grill: Heat a charcoal grill until coals are medium hot, or gas grill to medium hot. Grill chicken on both sides, turning frequently for 30 minutes until the thigh juices run clear. To serve: Cut the chicken into 6 or 8 pieces and serve with Green Papaya and Pineapple Chutney. Garnish with fresh cilantro sprigs.
Green Papaya and Pineapple Chutney
1 ½ cups green papaya, diced 1 ½ cups pineapple, diced 1 cup grated coconut Green Papaya and Pineapple Chutney Serves 4 ½ cup roasted peanuts 1 Tbs. minced jalapeño 1 tsp. salt 1 tsp. sugar 1 tsp. ground cumin To prepare the fruit: In a small pan, simmer the papaya and pineapple with ½ cup of water over medium heat until tender. To prepare the chutney: In a medium-sized bowl mix the coconut, peanuts, jalapeño, salt, sugar and cumin, adding a little water if necessary. Add the coconut mixture into the papaya and bring to a boil, cooking until thickened, about 20 minutes.
Green Papaya Slaw
1 large green papaya, peeled and shredded 1 large carrot, peeled and shredded 1 small red onion, thinly sliced 2 Tbs. fresh mint, roughly chopped 2 Tbs. fresh basil, roughly chopped Green Papaya Slaw Makes 4 cups 3 Tbs. fresh cilantro, roughly chopped 1 tsp. minced garlic 1 tsp. minced jalapeño ¼ cup lime juice 2 Tbs. sugar ¼ cup fish sauce To prepare the slaw: In a large bowl, combine the papaya, carrot and onion. Toss together with the fresh mint, basil and cilantro. In a small bowl, combine the garlic, jalapeño, lime juice, sugar and fish sauce. Mix until sugar is dissolved. Pour the lime mixture into the slaw and toss together, coating well. Cover and refrigerate for about one hour.
Jackfruit
Jackfruit Artocarpus heterophyllus is probably native to India. Also known as jakfruit or jak. Jackfruit is related to the fig, mulberry, and breadfruit. Most fruits can be quite large, from 10 to 60 pounds and have anywhere from 30 to 500 seeds.
Jackfruit Nutritional Information Serving size: 100 g Calories: 94 Protein: 1.47 g Fat:.3 g Fiber: 1.6 g Potassium: 303 mg Carbohydrates: 24 g Vitamin A: 297 IU Calcium: 34 mg Source: USDA National Nutrient Database, Release 16.
Jackfruit Storage and Handling If needed, finish ripening fruit on counter until it is very soft to the touch. Ripe fruit can be stored in sealed containers in the refrigerator or can be frozen. To prevent gummy hands, wear latex gloves or coat hands lightly with vegetable oil when opening fruit. Open lengthwise like watermelon and slice into quarters. Core like a pineapple. The pockets of flesh surrounding the seeds are the edible portions of jackfruit when eaten fresh. Seeds are edible when boiled and mashed like lima beans, or parboiled and roasted like chestnuts.
Red Snapper and Jackfruit with Orange, Thyme and Rum Mojo
2 tsp. cumin seeds 1 tsp. coriander seeds 1 tsp. whole black peppercorns Red Snapper and Jackfruit with Orange, Thyme and Rum Mojo Serves 4 1 Tbs. salt 1 tsp. fresh thyme leaves 4, 6-oz. red snapper filets 2 Tbs. olive oil 1 cup diced sweet onion 1 Tbs. minced garlic 1 cup freshly squeezed orange juice ¼ cup freshly squeezed lime juice ¼ cup spiced dark rum 14 pieces jackfruit segments, cut in halves 1 Tbs. cilantro, chopped
Red Snapper and Jackfruit with Orange, Thyme and Rum Mojo Instructions To prepare the red snapper: In a dry pan, over medium heat, toast the cumin seeds, coriander seeds, and whole black peppercorns until aromatic, approximately 1-2 minutes. Crush the spices. Use these along with salt and thyme to season the red snapper well on both sides. Drizzle with 1 Tbs. of olive oil, and set aside until ready to cook. To prepare the mojo: In a medium sauce pot add the remaining olive oil, onion and garlic. Cook until translucent, approximately 3 minutes. Add the remaining dry spices and stir well. Add the orange juice, lime juice and 1 Tbs. rum. Bring to a boil, add half of the jackfruit and then lower to a simmer, cooking for 10 minutes.
Red Snapper and Jackfruit with Orange, Thyme and Rum Mojo Instructions To cook the red snapper: Heat a large non-stick pan. Sauté the snapper on the first side, browning it well for 3 minutes. Then turn it over and add the remaining rum and jackfruit. Cook for another 3 minutes until tender. Remove the fish from the heat. To serve: Spoon the mojo sauce on to warm fish plates. Garnish with cilantro and jackfruit segments.
Jackfruit and Spice Rice
1 pound basmati rice 2 Tbs. clarified butter ¼ cup macadamia nuts Jackfruit and Spice Rice Serves 4-6 5 whole cloves 2 pods cardamom 1 inch cinnamon stick 16 whole black peppercorns ½ tsp. saffron, soak in 1 Tbs. hot water 2 tsp. Kosher salt 3 cups water 2 Tbs. raisins 8 large jackfruit segments, pitted and diced
Jackfruit and Spice Rice Instructions To prepare the nuts and spices: Heat the butter in a sauce pot. Pan fry the macadamia nuts until they become golden brown. Remove from oil and set aside. Using the same butter, add all of the whole spices, stirring constantly about 2 minutes. To cook the rice: Stir the rice into the spice mixture. Add the saffron and salt, stirring until rice is well-coated. Add water and bring to a boil, reduce heat, cover and simmer for about 15 minutes. Remove from heat. Stir in the jackfruit, macadamia nuts and raisins. Cover and let set for 5 minutes before serving.
Tropical Fruit Advisory Council The Florida Tropical Fruit Advisory Council (TFAC) was created in 1990 (Laws of Florida, Chapter 90-277) to assist Florida s tropical fruit industry through education, research and marketing. The TFAC Board meets monthly to ensure that minimum quality standards are met and promotional programs are created and implemented. For more information of Florida tropical fruits, log onto www.fl-ag.com/tropical.
Acknowledgements Special thanks to Allen Susser, owner and executive chef of Chef Allen s, for his dedication to promoting high quality, fresh produce such as Florida tropical fruits. Chef Allen s is located at: 19088 NE 29th Avenue Aventura, Florida 33180-2805 305/935-2900
Acknowledgements Ian Maguire is a freelance photographer and a biologist at the University of Florida's Tropical Research and Education Center, in Homestead, FL. He can be reached at: Phone - 305/794-1395 Email - jilcm@earthlink.net Website - http://tfphotos.ifas.ufl.edu
Acknowledgements Tropical Fruit Growers of South Florida, Inc. 18710 S.W. 288st, Homestead, FL 33030 Tel: 305-401-1502 Fax: 305-246-2932 Email - tropicalfruitgrowers@earthlink.net Website - www.fl-ag.com/tropical
Sources Fact Sheet HS-49, Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication November 1978, April 1994, November 2000. (J.H. Crane, C.F. Balerdi, S.A. Sargent) Fact Sheet HS-6, Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication October 1968, February 1998. (J.H. Crane, C.F. Balerdi, R.J. Campbell, R.J. Knight) Document FC-30, Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication April 1979, May 1996. (C.F. Balerdi, J.H. Crane, C.W. Campbell) Fact Sheet HS-2, Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication April 1994. (J.H. Crane, C.W. Campbell) USDA National Nutrient Database for Standard Reference, Release 16, USDA Research Service 2002. Nutrient Data Laboratory Home Page http://www.nal.usda.gov/fnic/foodcomp All other technical and specialized information provided by the Florida Tropical Fruit Advisory Council.
The Florida Department of Agriculture and Consumer Services The Florida Department of Agriculture and Consumer Services is committed to assisting Florida s agricultural producers through research, education & training, technical assistance and marketing services. For more information on FDACS, please contact Melissa Hunt at 407/302-1056 or at huntm@doacs.state.fl.us. Florida Department of Agriculture and Consumer Services Charles H. Bronson, Commissioner www.fl-ag.com