Baked Avocado and Fish

You will need



• 2 large avocados
• Lemon juice
• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk or thin coconut cream
• 1/4 teaspoon salt
• 1/4 cup chopped onion
• 1/4 teaspoon thyme
• Pepper
• 3/4 cup fish – canned or leftover
• 1 hard-boiled egg, chopped (optional)
• 4 tablespoons mayonnaise


Method



1. Cut avocados in half lengthwise,
remove pits, rub inside with lemon
juice and set aside.
2. Melt butter, blend in flour and
gradually add milk (or substitute),
stirring continually over low heat
until sauce is smooth.
3. Add seasonings, fish, eggs and
onion and stir until well blended.
4. Heap mixture into centre of avocado
halves and bake in 180°C
oven for 15 minutes.
5. Remove from oven and top each
with 1 tablespoon mayonnaise.
6. Return to oven and bake 15
minutes longer.
7. Serve hot.

Tropical Fruit Salad

You will need



• 1 ripe mandarin
• 2 ripe bananas
• 2 ripe mangoes
• 1 small pineapple
• 1 medium ripe pawpaw
• Other available fruits
• 1/3 cup mandarin juice


Method



1. Wash, peel, remove seeds of mangoes and
pawpaw. Peel mandarin and remove seeds
and membrane separating the sections.
2. Peel pineapple, chop and place at the
bottom of a bowl. Arrange the layer of
sliced banana next and add mandarin juice.
This will help slow discoloration of
bananas. Some sugar may need to be
added to the juice to sweeten it.
3. Chop all other fruit into small pieces
and add to the bowl.
4. Serve with freshly made thick coconut
cream, or ice cream, or by itself.

Pomelo Marmalade

You will need



• 2 pomelos
• 1 lemon
• 1.5 litres water
• 6 cups sugar


Method



1. Wash, dry and slice pomelo and lemon
finely and place in a large pan.
2. Cover with water and leave overnight.
3. Next day, boil briskly until fruit is soft
and pulpy — about 40 minutes.
4. Add sugar, bring quickly to the boil and
boil fast until setting point is reached. Test.

Pomelo and Green Salad

You will need



• 1 large ripe pomelo
• 250 g Chinese cabbage
or English cabbage
• 2 spring onions
• 1/2 cup French dressing


Method



1. Wash and prepare pomelo.
2. Wash and shred cabbage.
3. Wash and cut spring onion.
4. Mix all ingredients in a large salad bowl
and sprinkle with French dressing.
Toss well and chill before serving.

Pomelo:

Pomelos are the largest of all citrus and have very thick pith. They are also
known as pummelo or shaddock . They are a cross between
a grapefruit and the tropical shaddock (called after the person who introduced
the fruit to the West Indies). Pomelos are
native to South East Asia and grow well in the
tropical lowlands where the soil is fairly salty.
Pomelo is the largest tree and fruit of all citrus
. The fruits can weigh as much as
1 kg or over and grow to a diameter of 250 mm
or more . The larger the fruit,
the thicker the skin. The smaller fruits (about
150 mm in diameter) tend to be better quality. Pomelos may have yellow,
white, pink or red flesh, and may also be seedless, sweet or sour, but never
bitter.
Selection
Choose firm fruits of uniform size with a pale yellow-green colour. The skin
should be free from fruit-fly infestation.
Storage
It is best not to store fruits in bags, as this encourages bruising. Wipe clean
and store on racks in a cool place. Cool weather improves storage life. For
long storage, freeze juice. If picked well mature but not ripe, the flavour
improves when stored for up to about four weeks after harvest.
Preparation
Pomelos are always peeled for consumption. Wash, and peel by cutting off
the top and bottom, then making about six evenly spaced cuts through skin
and pith down the fruit. Pull off each skin section one at a time, and separate
the segments to serve as raw fruit. Or cut in half, separate segments
with a sharp knife, remove with a spoon, and serve. For marmalade, cut
half-ripe fruit into quarters, separate the skin from the flesh, remove seeds
and pith from the flesh, and then slice flesh thinly. Scrape out the pith from
the skin, slice skin thinly and combine with the prepared flesh.

Food value
Like other citrus fruits, pomelo is a good source of Vitamin C and is
regarded as a good food for those with diabetes. It is also a good source of
potassium and beta-carotene.
Use
In the Pacific, pomelo is eaten fresh as a snack. It also makes good breakfast
fruit. Segments can be added to fruit and vegetable salads. The fruit
also makes good marmalade. Pomelo juice can be used to flavour drinks.
The fruit can take the place of grapefruit for breakfast.