Guava, Kiwi, Kumquat,Mango, Papaya. Passion Fruit,
Persimmon, Star Fruit (Carambola)

Combine fruits and make a salad, squeeze into juice and create exotic drinks, puree pulp and use in baked goods, custards, puddings and sauces, cut into chunks and add to kebabs. If you find a strange fruit at the market, take it home and experiment. Papaya is wonderful served ripe with the seeds scooped out and some lime juice sprinkled over it. Kiwi and star fruit are tasty and attractive served with strawberries, or added to green salads. Guava juice is used to make a popular cake in Hawaii: Use guava juice concentrate, if you can find it, in place of milk or other liquid in an angel food type batter and mix some with whipped cream to frost. Passion fruit puree is used in pancake batter, to make scones, puddings, etc.

BREADFRUIT -- Breadfruit can be treated as potatoes. Peel and bake with chicken or make chips: Soak thin slices to remove starch, pat dry, and fry in oil until brown then season.

BREADFRUIT CHOWDER -- Sauté onions in bacon fat (if bacon, leave crisp bacon pieces in pot) or oil, add diced carrots, peeled, chopped breadfruit and chicken stock. Bring to boil then simmer until vegetables are soft. Puree and add heavy cream and seasonings. Garnish with parsley.

KIWI AND APPLE SAUCE -- Blend together apple and peeled kiwi slices with some ginger. Combine in pan with soy sauce, rice wine, cornstarch and and sugar and heat until thick. Serve over grilled steak with slices of kiwi as a garnish.

KIWI AND PASSION FRUIT SAUCE -- Combine peeled and chopped kiwi, passion fruit pulp, honey and mixed fresh fruit. Use mixture to top pancakes or fill crepes.

KIWI AND SEAFOOD -- Add slices of kiwi to ginger-marinated, barbecued scallops or shrimp.

KIWI SALSA -- Combine honey, lime juice, red chilies, basil or mint and peeled, chopped kiwi and marinate about half an hour. Add pieces of avocado or use to stuff avocado halves. Or add to avocado-chicken salad.

KUMQUAT SAUCE -- Cook together cinnamon sticks, corn syrup, sugar and water. Add thin kumquat slices, seeds removed, and simmer until syrup thickens. If desired, stir in some tangerine or orange juice and pieces of fruit.

MANGO AND CHICKEN -- Cook onion in butter, add tarragon vinegar, then chicken stock and white wine, heavy cream and mango puree. Season, then add browned chicken breasts. Garnish with mango slices.

MANGO AND CRAB -- Mix can of crabmeat with peeled, sliced mango, sour cream, shallot, lemon juice, brandy and paprika and serve on bed of lettuce or in avocado half.

MANGO AND CURRY SOUP -- Puree mango with chicken stock and lemon juice, add curry powder and heat. Add heavy cream, touch of saffron and season to taste.

MANGO AND RICE -- Combine cooked rice, a bit of butter and chopped mango, season with turmeric and add a mixture of grated coconut, cumin seeds and red chilies that have been ground together.

MANGO AND RUM ICE -- In pan, combine sugar, dark rum, water and mango pit, bring to boil and simmer about 5 minutes. Cool syrup, stir in mango puree, add lemon juice and chill until cold. Stir mixture and then freeze it until firm but not hard, stirring every 20 minutes or so to break up large clumps. Scrape with fork to lighten texture and serve.

MANGO DRESSING -- Combine and blend well diced mango with sugar, minced garlic, ginger and jalapeno pepper, basil, cilantro, lime juice, rice wine vinegar, canola oil, sesame oil and seasoning. Good with chicken/fruit salads

MANGO IN LIME SYRUP -- Make a syrup with sugar water and lime juice. Sprinkle mango slices with grated lime rind and pour over the syrup. Let sit for about an hour before serving.

MANGO LIME MOUSSE -- Combine envelope unflavored gelatin and 1/4 cup lime juice and heat to dissolve gelatin then add puree from two mangoes mixed with 1/4 cup sugar and 1/2 cup heavy cream. Blend well and pour into pan and chill until set. Serve with pureed raspberries mixed with lime juice and sugar

PAPAYA AND CHICKEN SALAD -- Combine papaya slices, strips of grilled chicken, and mint leaves. Toss with dressing made of garlic, lime juice, anchovies, a bit of sugar and peanut oil and garnish with toasted peanuts.

PAPAYA AND CRABMEAT -- Combine can of crabmeat, celery, lime juice and slivered almonds and stuff papaya halves with mixture.

PASSION FRUIT AND MANGO CAKE -- Combine mango and passion fruit pulp in baking pan then add a batter made of flour, sugar, eggs and sour cream. Top with crumble topping made with flour, brown sugar, coconut, cinnamon, lemon rind and butter. Bake about 30 minutes and serve warm or cold with ice cream or whipped cream.

PASSION FRUIT, MANGO AND STRAWBERRY TIRAMISU -- Dip ladyfingers (or sponge cake) in mixture of orange juice and liqueur. Layer with mango slices, passion fruit pulp, and strawberries, then filling (mixture of mascarpone cheese, or half and half cream cheese/sour cream, with some liqueur beaten in, fold in whipped cream then eggs beaten with some sugar). Repeat layers then cover and refrigerate overnight. Sprinkle with almonds and mango or strawberry slices.

PASSION FRUIT SEAFOOD SAUCE -- Sauté garlic, onion and bay leaf in butter; add dry white wine and passion fruit puree and simmer. Add heavy cream and simmer until reduced a bit more, season and strain. Serve warm over shrimp, scallops, mussels, etc.

PERSIMMON PUDDING -- Mix together cup of sugar, 2/3 cup of flour, 1/2 tsp. each of baking soda, cinnamon and nutmeg, cup of persimmon pulp, egg, 1/2 cup each of heavy cream and buttermilk, teaspoon each of lemon juice and vanilla. Stir in 1/2 cup melted butter and pour into buttered baking dish. Bake about 45 minutes until set

PERSIMMON SAUCE FOR FISH -- Sauté carrots, celery, garlic, red onion and red bell pepper until soft; add curry powder, then stir in chopped persimmons and, if desired, apples. Add dry sherry, coconut milk, fish stock and cayenne; heat until thickened. Add cilantro, if desired. Good over barbecued filets

PERSIMMONS AND CHICKEN -- In pan, combine cutup chicken, chopped onion, cumin, saffron and seasonings. Pour cup of water or stock over all and simmer until chicken is very tender. Add persimmons and more onion; add more liquid, if necessary. Cook about 20 minutes more, until persimmons are soft. Serve with rice.

STAR FRUIT AND MANGO SALSA -- Combine diced star fruit, mango, pineapple, onion, red, green and yellow peppers, jalapeno peppers, diced tomato, cilantro, red pepper flakes, and lemon juice.

STAR FRUIT AND SHRIMP -- In pan, heat lemon and lime juice with brown sugar; add zest from fruits, diced jalapeno, crushed white peppercorns and bit of olive oil. Add shrimp and sear, then add star fruit and ginger root slices. Add some rum and heat for a few seconds.

STAR FRUIT AND STEAK -- Marinate steaks in Worcestershire sauce, honey or brown sugar, and star fruit slices before grilling.