Baked Pawpaw

You will need



• 1 half-ripe pawpaw
• 1 freshly grated coconut,
made into thick coconut cream
with 1/4 cup of water
• 1 tablespoon sugar


Method



1. Cut off the stalk end of the pawpaw and
scoop out the seeds.
2. Add sugar to the coconut cream, stir well
and pour the cream into the prepared pawpaw.
3. Stand the pawpaw in a baking dish
and bake in a moderate oven until soft

Fresh Mango Salsa

You will need





• 1 onion
• 2 ripe mangoes
• 1 teaspoon chopped lemon grass
• 1 teaspoon grated root ginger
• 1 tablespoon chopped fresh coriander
or parsley
• 2 tablespoons lime juice
• 1 teaspoon grated lime rind
• 2 teaspoons sweet chilli sauce


Method



1. Peel and finely chop onion. Peel mangoes,
remove flesh and dice.
2. Combine onion, lemon grass, ginger,
chilli and other ingredients.
3. Chill for 1 hour

Barramango

You will need



• 800 g reef fish fillets
• 2 large, fresh, ripe mangoes
• Flour
• Oil
• 50 ml sweet vinegar or dry white wine
• 200 ml coconut cream
• Seasoning (salt, pepper)


Method



1. Cut fish fillets into four, wash and dry.
Peel and slice mangoes and set aside.
2. Flour the fish and pan-fry in a little oil
until cooked, or grill if desired.
3. Remove fish from pan. Pour wine or
vinegar into the hot pan. Add coconut
cream. Season to taste.
4. Place the fish on a plate and decorate the
top with sliced mangoes.
5. Pour the sauce gently over the mangoes
and the fish and serve immediately.

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.

Tuae (a Kiribati recipe)

You will need


• Ripe pandanus


Method



1. Wash and place pandanus phalanges in a
big pot. Add water and boil until soft.
2. Cool. Scrape the juice out of each phalange
with a shell or a home-made implement
and collect in a bowl. The juice should
be thick. Strain to remove fibre.
3. Spread clean leaves on mat in the sun.
Pour juice on leaves to make a rectangle
and dry in the sun.
4. When dry, turn over to another mat.
Continue to dry until all the moisture has
been removed and paste is completely dry.
5. Store for later use.

Roro Tuae

You will need



• Tuae
• Fresh coconut cream


Method



1. Soak tuae in thick coconut cream until
the cream has penetrated the tuae.
2. Leave overnight before serving

Lemon

Lemon trees grow easily on Pacific Islands. The lemon tree is said to have
originated in India, Burma and the southern part of China,
. There are two main types of lemon found in the Pacific: the rough
or bush lemon , which has very
thick skin with a rough surface, and the lemon
(C. limon) which has a smoother skin and is
juicier . Lemon fruit is normally
round, with either a smooth or rough green to
yellowish skin. Lemons can be planted from the
seeds of ripe fruits. They sometimes flower and
fruit all the year round. There are also seasonal
varieties.
Selection
There may be more than one variety of lemon available, but choose freshly
picked, firm fruits with yellowish, clean skin and a good regular shape.
Fruit sizes may be variable, but those with thin skins are juicier. The roughskinned
or bush type with thick pith is considered by many to have a superior
flavour. It has a richer aroma, especially in the grated skin.
Storage
Firm, mature fruits will keep at a cool room temperature for one to two
weeks. If stored covered in the refrigerator, they will keep for up to three
to four weeks. For longer storage, squeeze out the juice and freeze.
Preparation
To prepare juice, cut fruit in half, and extract the juice from each half by
inserting a fork and twisting, or squeezing by hand, or using a lemon
squeezer. The rind can be obtained by carefully grating off the coloured
part of the skin, taking care not to include the white part, which is bitter.
Cut thin slices for cooking and for garnishes. Serve wedges with fish.
Food value
Like the other citrus fruits, lemons are excellent sources of Vitamin C, and
contain small amounts of minerals and vitamins . They
are also a good source of soluble fibre.

Use
Lemons can be used interchangeably with kumquats and limes, depending
on availability and consumer preferences. They are used in many ways to
improve food flavour and texture.
The juice is used for making drinks and desserts, and in cake recipes. One
major use is as a marinade for fish. Lemons are used with other ingredients
for marinating and flavouring meat and chicken, and for preparation of
dressings for vegetables. Lemons contain pectin, which is required for
jelling of jam, especially with fruits containing little or no pectin. The skin
or peel can be used in the processing of marmalade, and also as flavouring
for cakes and desserts . Lemon can also be used to make
pickles.