Stewed Kavika

You will need



• 6–10 kavika
• 1 cup water
• 1/2–1 cup sugar
• 1/4 cup lemon juice


Method



1. Wash, remove rose end, cut in half and
remove seed.
2. Place prepared fruit in a pot. Add water,
sugar and lemon juice.
3. Bring to boil, lower heat and simmer until
fruit is tender. Taste to check whether the
syrup is sweet enough. Adjust by adding more
sugar or more lemon juice.

Kavika:

Kavika, also known as Malay apple, is a small tree with pompom-shaped
flowers and glossy, dark-green leaves . The tree is beautiful,
especially when the bright pink-purple flowers shed their many stamens in
a carpet on the ground. The fruit contains a single large seed 
. It is oval, round or pear-shaped, white to pale rose or light red in
colour, with a waxy skin and a subtle, astringent, refreshing taste when
eaten ripe

Selection
Fruits should be fully developed as indicated by a change of colour from
green to whitish-pink, cream-pink or rose. As the fruit ripens, the seed
becomes loose inside. When selecting kavika, choose firm, ripe fruits that
are clean, wholesome and without bruises.
Storage
In cool weather, fruits will keep in good condition at room temperature for
several days. They should be covered to prevent drying. They last longer if
kept in cool storage. Stewed half-ripe fruits can be frozen.
Preparation
Wash fruits well before use. Fresh ripe fruit should be handled with care to
prevent bruising.
The fruit is generally eaten raw as a snack. Half-ripe fruits can be stewed,
with the skin on or peeled. Trim off the blossom end, cut fruit into quarters,
and remove seed. Fresh fruit used in fruit salad is best dipped in lemon
or orange juice to prevent browning.
Food value
Kavika provides small amounts of Vitamin C and some minerals 
.
Use
Kavika is usually eaten fresh. It can also be used in fresh fruit salad as well
as stewed and served as dessert.

Jambolan Preserves

You will need



• 4 cups jambolan fruit
• 2 tablespoons lemon juice
• 4 cups sugar


Method



1. Wash and cut pulp from seeds. Do not peel.
2. Put all ingredients in a pot and bring to boil.
3. Boil briskly until setting point. Test.
4. Pour into hot sterilised jars. Cool a little
before putting lids on. Store for later use.

Jambolan Juice

You will need



• 4 cups firm ripe jambolans
• 3/4 cup water


Method



1. Wash jambolans and remove stems.
2. Place in saucepan with water and cook until
fruit is soft. This will take about 15–20 minutes.
3. Cool slightly and strain with cloth.
4. Pour juice into jug and use as base for juice.
This may be diluted or used as it is. Sweeten to
taste.
Method
• 4 cups firm ripe jambolans
• 3/4 cup water

Jambolan:

Jambolan or Java plum, also known as jamun, is the dark purple fruit of a
large tree similar in size to a mango tree. The fruit is about 4 cm
(1/2–1 1/2 in) long and similar to a cherry . Each
fruit contains a seed surrounded by a thin layer of yellowish pulp. The pulp
is very juicy and acidic, and often has an undesirable astringent taste.

Selection
When selecting jambolan, look for fruits that are ripe, clean, wholesome
and without infestation. They are best picked off the tree. Fruits picked off
the ground should not be bruised and must be eaten immediately.
Storage
Wash fruits well and store in a cool place, preferably in small lots, as bigger
lots can encourage bruising and fermentation. For longer storage, juice and
freeze the juice.
Preparation
If eaten raw, wash well before eating. To make juice, separate the yellow
flesh from the seed (thrown away) and reduce to pulp with a blender. Ripe
jambolans can also be stewed with water and sugar. The astringent taste can
be reduced by soaking prior to cooking.
Food value
Jambolan contains minerals and some dietary fibre. One hundred grams of
the raw fruit provides 257 kJ or 61 kcal 
Use
Jambolans are usually eaten fresh. They can also be made into jams, juice,
preserves and wine.

Jack Fruit with Crabs

You will need



• 3 cups jack fruit, cleaned and chopped
• 3 medium crabs, soft-shelled if possible
• 1/4 cup onion, chopped
• 1/2 tablespoon chopped ginger
• 2 medium ripe tomatoes, sliced
• 11/2 cups coconut cream
• Salt


Method



1. Clean and chop jack fruit into small pieces.
2. Wash and cut crabs into halves or quarters.
3. Put jack fruit into saucepan and add all
ingredients except coconut cream.
4. Season coconut cream with salt and add
to pot.
5. Cook fairly slowly over medium heat until
all the liquid has evaporated and the mixture
produces oil.
6. Serve hot

Jack Fruit Curry

You will need



• 2 cups jack fruit, prepared
• 1/2 cup oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 3/4 teaspoon mustard seed
• 3/4 teaspoon cumin seed, ground
• 1 chilli, finely chopped (optional)
• 1 teaspoon salt
• 3/4 cup water or chicken stock
• 2 tablespoons lemon juice


Method



1. Cut jack fruit into cubes. Heat oil and
lightly fry chopped onion, crushed garlic,
spices and chilli for a few minutes.
2. Add jack fruit and continue to stir-fry for a
few minutes.
3. Season with salt, add stock and lemon
juice. Cover pot and simmer till jack fruit is
tender.