I just wanted to share a few recipes that I've tried in the last few months that take advantage of the variety of tropical fruit here in Honduras! We have a HUGE mango tree in our backyard that is just starting to be pollinated and produe tiny, bean-sized mangoes... apparently in April, they will be in full swing and we will have so many we won't know what to do with them! Until then, I present you two other recipes...
Our neighbors have a papaya tree that also blesses us abundantly... half the time, when they share a huge slice with us, I can't think of what to do with it before it goes rotten. After some searching, I found this recipe that has been a hit at the potlucks we have every so often.
Papaya Tomato Salsa
1 lb ripe papaya (one small or 1/2 large), peeled, seeded, and finely diced
4 large ripe plum tomatoes, seeded and diced
1/2 cup diced red onion
2 tbsp finely minced jalapeno peppers
2 tbsp finely chopped fresh cilantro
zest of one lime
1/4 cup fresh lime juice
1 clove garlic, minced
salt to taste
Gently combine ingredients in a bowl. Refrigerate, covered, until ready to serve, up to 4 hours.
My friend Ms. Karen (the one whose house and farm up on the Volcan I absolutely LOVE) showed me the following recipe, a good way to use up pineapple peelings from the fresh fruit you eat here. I've noticed a difference between the pineapple here in Honduras and the one we ate in Costa Rica. The fresh pineapple here is called azucarron ("really sugar-y") and it tastes a lot like the supersweet canned pineapple we get in the states, even though it is in fresh-fruit form. It has a deep yellow fruit. The ones we ate in Costa Rica had almost a white fruit and were much firmer and tart--like eating a sweettart candy. I got used to the acidity and got to like it by the time I left--some people liked it so much and ate so much of it that they got sores in their mouth!!! Not going to happen with Honduran pineapple. Anyway, this is a good way to reuse those peelings before you compost.
Core + peel of 1 pineapple, well-scrubbed
1-2 cinnamon sticks
1 tbsp whole allspice (pimienta gorda)
1 1" hunk fresh ginger
2 qts water
Boil all ingredients together for 10-15 minutes. Strain in a colander and serve hot. Taste tart and cinnamon-y, like hot apple cider! Add sugar, to taste, but I didn't need any.