COCONUT PAVLOVAS WITH TROPICAL FRUIT
4 large egg whites
1/8 teaspoon cream of tartar
1 scant cup caster sugar
1 teaspoon pure vanilla extract
1/3 cup shredded coconut
250ml whipping cream
Your favourite tropical fruits
Preheat oven to 130 degrees celsius and prepare baking trays by lining with non-stick baking paper and lightly spraying with cooking spray.
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
Scoop the meringue into six mounds on the prepared baking sheets. Using th back of a spoon, make a shallow well in the center of each meringue.
Bake the meringues in the centre of the oven for about one hour, until crisp and lightly golden, but still chewy on the inside. Remove from the oven and allow to cool.
Top each meringue with a dollop of softly whipped cream and mound with a generous amount of your favourite tropical fruit. TIP: passionfruit's are AMAZING right now - full and juicy and sweet.
BLACK SAPOTE LAMINGTONS
The good old lamington is an Aussie favourite - but have you ever tried Black Sapote Lamingtons? We love Black Sapote here at Tropical Fruit World - also known as Chocolate Pudding Fruit - and you'll know why after making this decadent yet healthy twist on everyone's favourite lammo.
2 cups self raising flour
1 cup black sapote flesh
¾ cup sugar
1/3 cup water
2 tbsp soft butter
1 tsp vanilla essence
1 cup black sapote flesh
1 cup sugar
1 cup butter
2-3 cups long thread dessicated coconut
Preheat oven to 200°C.
To bake sponge base, place all cake ingredients in a bowl and mix together until well combined.
Line a square cake pan with baking paper.
Bake until a skewer inserted into centre of pan comes out clean. Allow to cool before cutting into squares.
To coat, place all sapote coating ingredients in a saucepan at medium heat until butter melts and sugar dissolves. Blitz ingredients in the pan with a stick blender to combine. Heat until mix begins to boil gently, then remove from stovetop.
Dip the cold cake squares into the ‘chocolate sauce’, before rolling in coconut to coat.
Best stored in refrigerator.
STAR APPLE SMOOTHIE
West Indian in origin, the Star Apple is actually a member of the Sapotaceae family and relative of the green sapote. Delicious in sorbets and fruit salads, it's also the star ingredient in this Star Apple smoothie, paired with coconut and cinnamon, and high in Vitamins A and C.
1 x Star Apple
1 x tbls Tahini
1 x tsp Honey
1 x cup Brokenhead Company Organic Coconut Milk
½ cup Shredded Coconut (optional)
Pinch of Cinnamon
Halve the Star Apple, remove seeds and scoop out the flesh. Discard skins and seed. Place all ingredients in a blender with ice.
Blend until smooth. Serve with a sprinkle of shredded coconut, if desired.
FUDGY AVOCADO BROWNIES WITH CHOCOLATE FUDGE FROSTING
Recipe from Half Baked Harvest
Prep time: 15 MINUTES
Cook time: 30 MINUTES
Total time: 45 MINUTES + 1 HOUR TO COOL
Makes: 16 BROWNIES
4 ounces dark chocolate, chopped + divided
2 ripe avocados, pitted + skins removed
3/4 cup coconut sugar
2 teaspoons instant coffee (optional)
2 teaspoons vanilla
1/2 cup cacao or cocoa powder
1/2 cup almond meal/flour
1/4 teaspoon salt
roated, chopped almond, for topping (optional)
Chocolate Fudge Frosting
1/3 cup real maple syrup
1/4 cup coconut oil
2 ounces dark chocolate, chopped
1/3 cup cacao or cocoa powder
Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.Melt 2 ounces dark chocolate in the microwave or over a double broiler until melted and smooth. Add the avocado, coconut sugar, instant coffee and vanilla to a food processor and puree until completely smooth and no clumps of avocado remain. It helps to scrape down the sides of the bowl once or twice. Pour in the melted chocolate and puree until smooth and combined. Add the eggs and process until the eggs are combined. Now add the cacao powder, almond meal and salt. Pulse until the mixture is just combined. Remove the blade and stir in the remaining 2 ounces of dark chocolate.Evenly spread the mixture into the prepared baking pan. Bake for 30-35 minutes or until the brownies are just set. DO NOT over bake or these will become cakey. Allow to cool before frosting.
Chocolate Fudge Frosting. In a small sauce pan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cacao power + a pinch of salt. Pour the frosting over the brownies and spread in an even layer. Sprinkle with any desired toppings. Place the brownies in the fridge and allow the frosting to set 30 minutes to 1 hour. Cut in bars and store in an airtight container in a cool, dry place or in the fridge. EAT...with milk!
TROPICAL FRUIT WORLD'S FAMOUS AVOCADO DIP
Spring marks the start of longer days and warmer nights, the re-emergence of backyard BBQs, and the last of the avocado season leaving an abundance of ripe avos that can go bad before they are enjoyed. But we’ve got the answer for making the most of overripe avocados with this tasty Avocado Dip – made with ingredients available right here at Tropical Fruit World.
Our Avocado Dip Pack is even a great gift to take to a Spring BBQ and make on the spot, for a quick and flavoursome dish that will definitely impress. Stop into the shop or buy online and we’ll deliver it to your door!
2 ripe avocados
2 tbsp Papaya Seed Dressing
2 tbsp Spicy Tamarillo Sauce
Green Papaya Herb Salt, to taste
Squeeze of lemon juice (optional)
Halve avocados, scoop out the flesh into a medium sized bowl and mash lightly with a fork. Add the other ingredients and stir until just combined.
Serve with natural corn chips or toasted pita triangles. Serves 4.
JAKFRUIT GRIDDLE CAKES WITH MACCA & MYRTLE
2 cups plain flour (sifted)
2 tsp baking powder
¼ tsp salt
½ cup sugar
½ cup milk
½ (pureed) jakfruit
¼-½ cup milk, extra
Lemon Myrtle Syrup*
Honey Roasted Macadamia Nuts
Sift all dry ingredients together into a large bowl.
Add eggs, sugar, milk and jackfruit puree and mix until combined. If mixture seems to think to pour, add a small amount of the extra milk to adjust.
Pour small, even amounts of mixture onto a lightly
greased (butter is best) griddle or frypan heated to 190° to 200° - a little hotter than medium heat. Flip over when bubbles appear on the uppermost side of the batter.
Serve stacked pancakes while still hot. Drizzle with Lemon Myrtle Syrup* and top with honey roasted macadamia nuts*
(*Find these at the Tropical Fruit World farm or online store)
BLACK SAPOTE ICE BLOCKS
Delicious frozen treats made with 'Chocolate Pudding Fruit'.
All natural, dairy free, gluten free, preservative free, raw-powered goodness.
- 4 ripe avocados
- 2.5 cups of ripe Black Sapote flesh (seeds removed)
- 4 tablespoons honey
Remove the seeds and skins from the avocados, and mash until smooth.
Combine avocado mash and black sapote. Stir honey through the mash mix.
Spoon mix into moulds and freeze until very firm. Makes 6.
(Prefer old-fashioned ice cream? You can substitute the avocado for 4 cups of plain vanilla ice cream. Add honey only to taste)