A month ago or so, I promised you the sequel to 19-3: Exotic Fruits I, and now I present to you that sequel, 19-4: Exotic Fruits II.
Here’s my standard blurb about Cooking School, and how the back of the book features spotlights on basic recipes, ingredients, and techniques as part of a “cooking school”.
Due to the way Simply Delicious writes these, I’ll cover these ingredients the same way I did in Part I after the jump, along with the ingredients on the back of this card. I’ll warn you now–I don’t have a lot of recipes for these so far, so instead, I’ll suggest some recipes where you could maybe use these ingredients as replacements or additions.
Papaya
There was dried papaya (the pinkish-orangish bits) in the mixed fruit I used for these two recipes–that’s the extent of any papaya use so far. For more on papaya, please consult Hank Scorpio.
Guava
Guava could work as an accompaniment to some sausage on a kebab or as a replacement for peach in a cobbler.
Passion Fruit
Passion fruit works well as a filling for things (usually in curd form), so here’s two recipes that could work well with some passion fruit filling instead.
But wait…there’s more!
Figs
My favorite use for figs is Fig Newtons, but I’ve also used them in savory dishes like mixed into a macaroni and cheese. They could be good replacements for dates or additions to something like a potato salad.
Tamarillo
The blurb above recommends using tamarillos for jam or chutney, but maybe you could also use them as garnish or mixed into something like a pasta salad.
Cape Gooseberry
Today, you typically see cape gooseberries referred to as goldenberries, but they’re still not very commonly used. Maybe you could swap them out for some of the grapes or berries in one of the recipes below?
