Recipe: Summer fruits from around the world, and dishes that accompany them

Guava 

This fruit originates from Southern Mexico and throughout Central America and is sometimes botanically considered to be a berry rather than a fruit. There are several species of Guava; however, the most commonly eaten species of Guava is the Apple Guava. This fruit has been cultivated for over four thousand years in Central America and is now grown around the world in tropical and subtropical countries. Mature Guava trees can produce fruit for up to forty years and have distinct tastes depending on the species of Guava tree as well as the soil nutrients the Guava tree is grown in. 

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Hawaiian Guava Cake 

Link to original recipe

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Ingredients 

• Strawberry cake mix 
• 1 ½ cups of guava nectar 
• 3 eggs 
• ⅓ cup coconut oil 

For Cream cheese layer 

• 8 ounces of cream cheese 
• ⅓ cup of sugar 
• 1 teaspoon of vanilla 
• 8 ounces of cool whip 

For Guava topping 

• 2 cups of guava nectar 
• ½ cup of sugar 
• ¼ cup of cornstarch 
• 3 tablespoons of water 

Method 

• Mix cake mix, guava juice, eggs, and coconut oil until well combined.
• Bake mixture according to cake mix package instructions.
• Beat cream cheese with a mixer until fluffy, then add sugar and vanilla.
• Fold in cool whip, then refrigerate 
• In a saucepan bring 2 cups of guava juice and sugar to a boil.
• Make a slurry of cornstarch and water, then remove guava juice from heat and stir in cornstarch mixture and heat to a boil for about a minute, then cool the mixture.
• When the cake has cooled, spread cream cheese mixture over cake, glaze with guava gel, refrigerate then enjoy! 

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Rambutan 

This small round fruit with a red “hair-like” exterior is native to Southeast Asia but is thought to have originated from Malaysia and Indonesia. The name Rambutan is derived from the Malay word Rambut, which means hair. The fruit trees, which bear this fruit, require warm temperatures to grow and will die after only a few days of sub 50 degree temperatures. It takes only 5 years for the Rambutan tree to bear fruit and will continue to produce fruit every winter and summer. 

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Coconut Milk Rice Pudding with Dragon Fruit and Rambutan 

Link to original recipe

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Ingredients

Rice pudding 

• 1 bunch of bruised lemongrass 
• 2-3 kaffir lime leaves 
• 200ml low fat cream 
• 100g basmati rice, washed, drained 
• 150ml 2% milk 
• 1 tin sweetened condensed milk (400g) 
• 1 tin coconut 

Fruit topping 

• Dragon fruit 
• Rambutans 
• Simple sugar and lime syrup 

Method: 

• Heat cream, lemongrass, and lime leaves. Leave to infuse covered in the fridge overnight. 
• Microwave rice for a minute, stir, and repeat. Grind dry rice and stir 150ml cold milk.
• Bring coconut milk to a simmering boil and add condensed milk, stirring constantly 
• Add cream and mix well.
• Mid ground rice with reserved milk, remove pan from heat and mix thoroughly, then simmer.
• Cook uncovered on low heat for 30-45 minutes until mixture becomes thick, stir often.
• Cool to room temperature, and chill for up to 3 days.
• Add fruit and simple syrup, and enjoy! 

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Watermelon

This summer fruit originates from the deserts of Southern Africa; however, the wild watermelon that grows there today is very different from the watermelon that we are familiar with in our grocery stores and markets. The wild ancestor of watermelon was small and bitter with very little red fruit inside. Over the past five thousand years, watermelon has been selectively bred throughout Africa, Mediterranian countries, and later through Europe. Watermelon has been the focus of many paintings, poems, and songs throughout its history and continues to be a favorite summertime fruit worldwide. 

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Watermelon Ice Cream 

Link to original recipe

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Ingredients 

• 3 cups of watermelon 
• 1 cup of milk 
• 2 tablespoons of sugar

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Method

• Freeze watermelon, then add milk, sugar, and fruit to a blender 
• Blend until you have a thick and creamy consistency, then enjoy! 
• To save for later, transfer to a container and place back in freezer 

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Mangosteen 

This purple fruit with a star shaped interior is native to Southeast Asia and has been cultivated since prehistoric times. It is sometimes called by the name “Queen of Fruit”, especially when paired with durian, which is known as the “King of Fruit”. In traditional Chinese culture, Mangosteen is considered to be cooling, which is a perfect counterbalance for the heaty nature of the durian. The dark purple peel of the Mangosteen is traditionally used in Indonesia as a natural dye for coloring of traditional clothes and in the making of batik textiles. 

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Mangosteen Clafouti 

Link to original recipe

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Ingredients 

• 5 fresh mangosteen 
• ½ cup of sugar + 1 tbsp 
• 1 tbsp of cornstarch 
• ⅓ cup of flour 
• 4 large eggs 
• Salt 
• 1 cup of coconut milk 
• 1 tsp grated lemon rind 
• 1 tsp vanilla extract 

Method 

• Toss mangosteen with cornstarch and sugar.
• Arrange mangosteen in the bottom of a prepared pan.
• Whisk eggs with salt and extra sugar, then whisk in flour until smooth.
• Add coconut milk, lemon rind, and vanilla extract until smooth.
• Cook at 180 degrees celsius for 55 minutes, or until set and the top is golden brown. Serve warm with icing sugar, and enjoy!  

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