USE OF TROPICAL FRUITS

A major food source
In atolls such as the islands of Kiribati and Marshall Islands, the coconut is
regarded as a staple and is one of the most important foods. It is a major
source of energy and other essential nutrients. The flesh and juice of the
green coconut provide a good quantity of Vitamin C as well as a number
of important minerals and vitamins . The energy-rich
sap, known as toddy (kareve in Kiribati and jekaro in the Marshalls), is
extracted from the coconut-flower bud. It is used as a drink while fresh, or
boiled into a molasses-like concentrate 
 and then diluted as drink, or caramelised into a product similar
to toffee  
. Fresh toddy can also be fermented (te manging in Kiribati) and
used as a mild intoxicant and as a leavening agent. Fermented toddy is also
used to marinate raw fish in place of lemon or lime juice.
Medicinal properties
Many tropical fruit trees have medicinal uses. For instance, several organic
compounds present in pawpaw have health benefits 
. Some of these have been identified as very significant
and are useful in the pharmacological industry. These are benzyl glucosinolate,
benzyl isothiocyanate, choline, carpaine, pseudocarpaine
and dehydrocarpaine I and II. Carpaine has been reportedly
used as a relaxant to calm people and cheer those who are
depressed . It can also be used
to kill germs. Pawpaw is also the source of papain, an enzyme
used not only as a food tenderiser, especially for meat, but also
in the cosmetic, leather and drug manufacturing industries.
The tips of the pandanus plant’s roots are widely used in
atolls for treating boils and sores . They also
help to reduce fever, especially in children. In Fiji Islands,
the root tip is used to treat fish poisoning 
. The juice from crushed roots, fried with coconut cream,
T h e F r u i t s W e E a twas a common laxative, and the skin of the ripe fruit is used for urinary tract
problems in the Cook Islands . In Tonga, the tips of the
root, mixed with turmeric and grated coconut, are applied to sores
.
The leaves of the guava tree are an effective cure for diarrhoea 
.
The bark of the Polynesian plum tree (Spondias dulcis) is pounded, and prepared
as a medicine (drink) for treatment of ciguatera fish poisoning in
Vanuatu, especially in the Banks Islands and Emae (Walter, 1992). The
leaves can also be used as a treatment for coughs.
In Kiribati, the mesocarp or white flesh of the coconut is used for treating
infantile diarrhoea, and the male and female flowers of the coconut tree are
used as a cure for gingivitis. , coconut
oil from the kernel is used for rubbing on stiff joints, and for treating
rheumatic pains, limbs after severe strain, and pain in the back or stomach.
Oil mixed with turmeric is supposed to have strengthening and therapeutic
properties for sick new-born infants . The juice
of the red coconut, mixed with the bark of the kavika (Malay apple), wi
, and pandanus root is used to treat fish poisoning
.
Health benefits
The health benefits of fruits in the diet of Pacific Islanders cannot be underestimated
. The role of dietary
fibre and essential nutrients such as Vitamin C, the limited contribution to
energy and the absence of cholesterol make fruits important components
of the Pacific Island diet.
Eating fresh fruits is more beneficial than drinking orange juice or taking
supplements such as vitamin pills. For example, the juice from five oranges
does not provide five times the nutrients of one whole orange ,
. The combined effects of nutrients and other substances in fruits
(some of which are still unidentified) may help in the prevention of diseases
and health problems. The numerous reactions and activities, such as anti-

oxidant effects and the presence of phyto-estrogens, may provide more
clues for other unknown properties of fruits . We still do
not know everything about the nature of fruits and their effects on the
body. Nor do we know the long-term effects of taking vitamin supplements.
These unsolved and unanswered mysteries tend to make one believe
that the best advice is to keep to natural sources of nutrients, hence the saying
‘an apple [or other fruit] a day keeps the doctor away’.
The physiological role of dietary fibre (as in the reduction of cholesterol
levels in the blood, in cancer prevention and in the management of obesity
and diabetes, among others) has put fruits back into the limelight
. The presence of both beta-carotene and dietary fibre make fruits
important preventive health components in the diet. Epidemiological studies
have also found that higher intakes of carotene (fruits are a good
source), may reduce the risks of some cancers .
Traditionally, the variety and amount of fruits consumed provided protection
against certain types of health problems. With the apparent gradual
decrease in the consumption of fresh fruits and vegetables, Islanders are
now more prone to a host of health problems, some of which might be prevented
if a wider variety of fresh fruits were part of the regular diets.
Promotion of the beneficial effects of fresh fruits as a regular component of
the Pacific Island diet must therefore be a priority for all nutrition education

Lemon/ Lime Pork or Chicken Casserole

You will need
• 500 g pork or chicken pieces
• 60 g lemon/lime
• 1 tablespoon cornflour
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4–1/2 teaspoon salt
• 1 small piece of ginger


Method

1. Arrange meat pieces in a shallow casserole
dish.
2. Cut lemon/lime into thin slices and
place on top of chicken.
3. Combine flour with water, soy sauce,
sugar, salt and ginger and pour over meat.
4. Replace casserole lid or cover with foil.
5. Bake at 180°C for 1 hour.
6. Serve with rice or staple and colourful
vegetables.

Avocado Soup

You will need



• 1 cup avocado puree
• 1 dessertspoon lemon juice
• 1 clove garlic
• 3/4–teaspoon salt
• 1/8 teaspoon chilli sauce
• 2 cups chicken stock
• 2 cups milk
or thin coconut cream


Method



1. Prepare avocado puree and
sieve. Mix well with lemon
juice, crushed garlic, salt and
chilli sauce.
2. Stir in stock and milk or
coconut cream.
3. Test for seasoning.
4. Chill and serve very cold.
5. Serve garnished with parsley

Bannana Plantain Roll

You will need



• 4 small ripe plantains
• 11/2 cups freshly grated coconut
• 4 cups grated cassava
• 4 tablespoons powdered milk (optional)
• 4 dessertspoons sugar
• Banana leaves, softened, for wrapping


Method



1. Mix grated cassava, 1 cup coconut,
sugar and milk powder well.
2. Select well-ripened plantain. Peel, slice
the fruit in half lengthwise, remove the
dark mid-vein and the flesh surrounding
it to make a shallow well the size of a
small finger along the length.
3. Stuff one half with freshly grated
coconut, and put the other half on top of
the stuffed side. Mould one cup of grated
cassava mixture around the stuffed
plantain.
4. Wrap with banana leaves and tie ends.
5. Bake at 180°C for about 1 hour or
place the parcels in a pot of boiling water
and steam.
Method
You will need

Chicken and Grapefruit Salad

What is needed:



• Half a cold cooked chicken
• 1 large or 2 small grapefruit
• 2 large oranges
• 1 cup non-fat yoghurt
• Squeeze of lemon juice
• Freshly ground black pepper
• Lettuce


Method



1. Remove skin and bones and cut the
chicken meat into small pieces.
2. Peel the grapefruit and oranges, divide
into segments. Remove any seeds and the
membrane separating each segment.
3. Combine oranges, grapefruit and
chicken with yoghurt, lemon juice and
pepper.
4. Put in a bowl, cover and chill for at
least an hour.
5. Serve in lettuce-leaf cups.

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.