(Chilean Guava) Ugni molinae http://davesgarden.com/guides/pf/go/97641/
Oh Yum! Whenever I can get my hands on the little fruit, they are the absolute best for eating as is or with ice cream or whatever. Makes my mouth water.
Esp LOVE Effortless trifle
2 containers strawberries, washed, hulled and quartered
2 containers blackberries, washed
2 containers blueberries, washed
2 containers raspberries, washed
1/2 cup turbinado sugar (aka "Sugar In The Raw")
1/4 cup orange liqueur, such as Grand Marnier
1 8-inch store-bought vanilla sponge cake (or angel's food cake)
2 cups heavy cream
1/4 cup sugar
Yields: 6-8 servings
In a large bowl, combine the berries, turbinado sugar and orange liqueur. Toss gently to coat and marinate in the refrigerator for at least 1 hour and up to overnight.
When you're ready to assemble the trifle (don't assemble it more than 8 hours before you want to eat it), slice the domed top of the cake off and discard (or save it to snack on).
Slice the remaining cake into two equal layers (they should each be about a half-inch thick). If your cake is a little bit too large to fit inside of your trifle dish, cut a small wedge out of each layer and then fold the cut sides together to make it fit.
In a stand mixer with a whip attachment or a large bowl with a hand mixer, combine the heavy cream and sugar, and beat until the cream is smooth and holds a medium peak.
Spread about 1 cup (eyeball it) of whipped cream into the bottom of the trifle dish. Lay one layer of cake on top, cover with half of the berries along with some of the juice from the bottom of the berry bowl . Cover this layer with about 1 1/2 cups of the whipped cream (eyeball it) and make another layer with the remaining cake, berries and berry juice. Garnish the top with the remaining whipped cream . Refrigerate until ready to serve.
• 500g cream cheese
• 600ml thickened cream
• 1/3 cup (50g) icing sugar
• 2 egg yolks
• 1 vanilla bean, split, seeds scraped
• 1/2 cup (125ml) Grand Marnier
• Juice of 2 oranges
• 300g sponge finger biscuits
• 3 mangoes, flesh sliced 1cm thick and 2 passionfruit
• 1/4 cup (55g) caster sugar
• 250g fresh or frozen raspberries
• Juice of 1 lemon
1. Place the mascarpone, thickened cream, icing sugar, egg yolks, a splash of the Grand Marnier, a couple of raspberries and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
2. Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of a serving dish. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, mango slices and passionfruit pulp. Cover with plastic wrap, and chill for 2 hours or until firm.
3. Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve.
How about chocolate covered tropical fruit, finger food. i make it for our family gatherings , seems like every holiday.
I use pineapple, bananas, kiwi, papaya, orange segments, star fruit, what ever tropical fruit I can get my hands on, and serve with dipping chocolate.
Easy and simply, and I never take any home...
Whatever is fresh picked...I love this time of the year when I can go to the growers at the farmers market...we have had some awesome blueberries and peaches, organic. If you get a good relationship with yor growers, they will answer any questions you ask and even be happy to let you sample product before you buy. If something is wrong with a crop they are also happy for you to critique product...they know if someone gets a bad batch of edibles they probably will find someone else to provide them will their needs, which means $ out of their pocket.
Know your grower, eat organic and local its the new Gold Standard.
It has to be strawberries. I've been told I make an excellent shortcake biscuit (recipe from the old Better Homes & Gardens cookbook...i've had mine for over 40 yrs), lightly buttered while still warm, smothered with strawberries and, of course, homemade whipped cream. When I was a kid my great-grandmother used to make these kind of enormous desserts and we'd have them for Sunday night supper. Believe me, you didn't need anything else lol.
My recipe is very simple. Cut off a slice (crossways). Lay on plate. Cut around inside of rind and remove. Cut across remaining melon in both directions to produce a plate full of small pieces, each about 1/2in thick. Salt lightly, and enjoy. (While most melons these days are seedless, if you happen to get one with seeds, cutting into thin pieces this way makes it very easy to brush seeds aside.)
seaotter301 wrote:podster...any chance you'd be willing to share your recipe for the Blueberry, lemon, etc.?
I should be ashamed to admit this but... it is summer and I am lazy and... it is not much of a recipe.
I melt 1/2 cup butter in a 13 x 9 cake pan or prefer a large cast iron skillet. Then sprinkle with a cup of brown sugar. Put about 1 1/2 cups blueberries (fresh or frozen) in the butter/sugar mix. Fix your favorite lemon cake mix and pour gently over the fruit. Bake 350° for 45-60 minutes or as directed on cake mix. Let stand for 5 minutes for the topping to set. Turn upside down on a platter or a cookie sheet.
I love that one, too. I often use plain yogurt instead of vanilla. I stir vanilla or lemon juice into the plain yogurt along with either sugar or artificial sweetener (splenda) and then add the fruit. One of my favorite fruit blends for this treatment is chopped apple (unpeeled), chopped orange, and banana to which I sometimes add one or more of grapes, nuts, and even finely chopped carrots. The latter adds a nut-like crunch and is very healthy and low cal.
It is a bit more detailed than that Ellen. I extract the raspberry juice from fresh raspberries. I then make the chocolate fudge sauce with bittersweet chocolate (and a few other things) in a double boiler. The raspberry juice gets a bit of cooking sherry and is heated to a simmer (gets rid of the alcohol, but not the flavor) The two are then gradually mixed and cooked for another 10 minutes, still keeping everything just under boiling. The sauce thickens and gets glossy, just like fudge. You can then put it in jelly jars and process.
Pear pie is my favourite. I generally use D'Anjou pears as they bake the best. Since being introduced to pear pie back in the early 70's, I must say I prefer it to apple pie. You make the pie the same way as an apple pie, just substitute with pears. I prefer mine with a crumble topping.
Thanks for the info. Melody. I am still drooling over the recipe. I don't think I would be able to find fresh raspberries too easily. We used to raise them but the darn birds would beat us to them. We put netting over them and once again the birds were a problem because hey would get caught in the netting. We finally gave up!!! I don't guess there is such a thing as bought raspberry juice...
I think that would be a marvelous prize for roundup. I hate to think how many of us chocolate lovers would be drooling over getting a prize like that.
Our friend David has a U-pick farm with raspberries, blueberries and blackberries. Lisa and I went last week and got a bunch of raspberries. I made jelly and had just a little juice left over from the recipe, so made the fudge sauce.
Frozen raspberries make great juice...you can get those at any supermarket.
The birds got David's blueberries and he didn't have any to sell this year, but so far they've left the blackberries and raspberries pretty much alone.
My apples are ripe, my sister, Molly came and got 9 big WM bags full this morning. I'll probably make applesauce this weekend. I call the apples "organic by default"...I don't spray, so they aren't very pretty, they make fantastic sauce though. I freeze it in 2 cup bags and use it for baking.
Oh, so many luscious summer fruits, so little time ...
But for me, it's the blueberries (especially those ones I get at the local farmer's market that come in from Sebastapol) ... and one of my favorite desserts is Blueberry Parfait ...
Roughly the recipe goes like this (four decadent servings):
In a saucepan over medium heat, cook 2-1/4 cups fresh blueberries with 1/2 cup maple syrup, about 6-8 minutes, until the berries pop and give off their juices. Set aside to cool, then chill in the fridge.
In a food processor grind up 6-7 oz. of ginger snaps.
Whip 1 cup heavy whipping cream with 1/4 cup maple syrup until peaks form.
When ready to serve, mix into the chilled berries 1-1/4 cups fresh blueberries and lemon juice to taste.
To assemble, in parfait glasses (or any big 8 oz glass) layer: first blueberry mixture, then ginger snap crumbs, then whipped cream, then blueberry mixture, ginger snap crumbs, whipped cream, ending with blueberry mixture. Serve at once.
Once the birds find him, he might not be so lucky as to have much fruit after that. At least that is what happened to us. Those blueberry fruits are not good picked early. They just don't have the good rich flavor unless they are ripened on the vines. That was another frustrating thing. I picked them early sometimes but it just wasn't the same as if they were left to ripen on their own. Fingers crossed for your friend and for you also.
Do you still dry your apples? I remember your giving me some of those and they were so good in old fashioned fried pies.
Blackberries and raspberries won out for me. I love the crunch of the seeds. But I also agree with most comments - anything in season is delicious. A favorite treat for little kids is a blazzberry - insert one ripe blueberry into a raspberry and voila. They both ripen about the same time for me, and are just the right size for little fingers.
Sounds good! Good luck with the drying. I used to dry mine on cookie sheets put up in the attic. outside in the sun under screening or in the hot car. (My grandmother used to dry hers covered with screening on a tin roofed shed. I assume that yours were dried in a dehydrator since they didn't get dark like mine always used to do. If you use a dehydrator, do you dry other things also?
ohhhh! The ripe papayas and my favorite (that I guess I will only get in Hawaii): crunchy, green mangos! They are sooo good when they are small,hard and crunchy!
As luck would have it; I only lived there for 3 years.
DH loves everything cherry that I can think to make and I love blueberries☺
I voted for strawberries but right now I guess it would have to be blueberries. We have two huge blueberry bushes in the corner of the garden and they are loaded and I have a blueberry cobbler in the frig or I did last night. I haven't checked it this morning. They go fast around here, warmed and with ice cream. Yum!
Buah Manggis is the best thing I ever tasted on this planet. I brought seeds from it during my trip in Bali but unfortunately they didn't grew (the tree would be to big for the greenhouse anyway) Kumquats and physalis are the best things I could grow here so far...
It is hard to choose! I tend to love most fruit desserts. Love berries in almost any form, and apples are a real contender, too. Peaches are great when truly ripe, and no one I know can resist a cool, fresh fruit plate at any time. Cherries are probably my first choice, though.
It's Edith's Rhubarb Dessert. The recipe is about halfway down the list.
This is the poster's info:
May 4, 2009
You can just search for the post number to get to the recipe.
I sometimes make the crust from this dessert to eat by itself with coffee.
The crust is a shortbread crust and is just delicious.
I would think the crust would be delicious topped and baked with any fruit.
what kind of fig tree do you have? I miss figs from when I lived in Mississippi, and I have been looking into getting a 'Chicago Hardy' or 'Brown Turkey' fig. Do you have a hardy one, or are you growing yours in a pot?
We have put up our first bounty of figs for the year, and the tree has put on new fruit...I guess watering with the lake water has stimulated some new growth...LOL
We also used some of the largest ones split crossways from the top
filled with some premade cheese cake filling (any flavor)
wrapped in bacon or prossiouto ham
and seared off the bacon until just crispy on the edges.
A salty sweet delectable treat