Grapefruit

It is not known when grapefruit were introduced into the Pacific, but they
are widely grown in most parts of Polynesia and Melanesia and in some
atolls. Grapefruit have been promoted as having potential benefits in the
tourist market (used in local hotels), as well as for export.
Selection
Select fruits of similar size and pale yellow-green (or pinkish-yellow in some
varieties) colour. Small to medium sizes are usually juicier. The skin should
be clean and free from blemishes.
Storage
Grapefruit are best stored in a cool place. In cooler months, fruits will keep
for two weeks. The flavour and juiciness improve with storage. Grapefruit
juice can be frozen for longer periods.
Preparation
To prepare grapefruit for breakfast, wash fruit well, cut in half crosswise,
loosen the segments with a sharp knife so that they can be lifted out with a
spoon, if necessary sprinkle sugar on the fruit, and cool in the refrigerator
overnight. The segments can also be lifted out and served on a plate with
honey.
Food value
The fruit is an excellent source of Vitamin C and is also a good source of
dietary fibre . It is naturally low in
sugar and can be considered as a carbohydrate-free food, especially if sugar
is not added to it when eaten.
Use
Grapefruit makes a delicious breakfast fruit. It can be made into fruit juice,
segments can be added to salads or used in desserts, and it can be made into
marmalade. Unfortunately the fruit is not popular with Islanders, probably
because of its bitter acidic taste as well as the fact that there are a wide variety
of alternative fruits available. Mixing with a very sweet fruit (mango)
can overcome its sourness.

Kumquat:

Kumquat (or cumquat) is the smallest of the citrus family. The tree was initially
cultivated in China. From there it spread to Malaysia, Japan and
Australia and into the Pacific .
However, in the Pacific the kumquat that is
widely known is the calamondin orange (Citrus
miti), which can also grow in atolls. This is a
small version of an orange and slightly rounder
than the true kumquat. The immature fruits are
green in colour, but gradually turn yellowishorange
when ripe. They are easily grown in
backyard gardens or can be grown around the
villages in the islands. They seem to fruit earlier
and more abundantly than the other citrus
trees. They also fruit almost all the year round. It is the only citrus fruit
which can be eaten skin and all 
Selection
Choose firm, greenish-yellow fruits. They must be whole and not have torn
skin around the stem end. Select the largest fruits if possible.
Storage
Kumquats have a very short life. If stored in a cool place, the fruits will last
up to three days. If refrigerated, the fruits will keep for longer. For longer
storage, squeeze the juice and freeze in cubes. Frozen kumquat cubes can
be taken out and used as required.
Preparation
Extracting kumquat juice is time-consuming, because of the small size of
the fruit, and probably best done by hand.
Food value
The Pacific kumquat or calamondin is an excellent source of Vitamin C and
Vitamin A. It also has a fair amount of dietary fibre and small quantities of
minerals and vitamins.

Use
Because kumquat juice is rich in pectin, it is ideal for making jam or preserves.
Kumquat juice has a different flavour and makes a delicious drink. It
can be used instead of lemon or lime as a marinade for raw fish. It can also
be used as garnishes in salads and main dishes. Kumquat skin and/or rind
make an excellent flavouring for both sweet and savoury dishes because it is
not bitter like other citrus fruits.

Kumquat Custard

You will need



• 1/2 cup kumquat juice
• 1 cup water
• 2 tablespoons kumquat peel
• 2 tablespoons flour or cornflour
• 3 egg yolks


Method



1. Combine juice, water, sugar and finely
sliced kumquat peel in a pot.
2. Bring to the boil and stir till sugar dissolves.
Take out 1/4 cup and cool.
3. Make a paste with the flour and
the 1/4 cup cooled syrup mixture.
4. Add paste to the syrup and bring to
the boil, stirring all the time. Remove
from heat.
5. Beat egg yolks in a large bowl and stir
in a little hot syrup mixture. Continue to
add the rest of the syrup mixture to the
beaten egg yolk, stirring all the time.
6. Pour the mixture back into pot and
cook over slow heat till yolks have thickened.
Do not boil.
7. Serve as sauce on fruits, chill and top
with ice cream, or use as filling for pie.