Travel Tips

FruitTip from VT'er rids (lives in Tallahassee, Florida): Hawaiian Papaya with Lemon, & Malaysian Starfruit in Kuala Lumpur. Thank you Fruit Lover Denyse.
Welcome to the club.
"Hi Avi,
Your page is really a trip. Have you had fresh papaya on the beach in Hawaii? I had it for breakfast every day with lemon juice squeezed over it. It was to die for! I have had it in Mexico, Europe and the other 49 states but it was not worth eating. Nothing can compare to eating it in Hawaii. Also, I've never had starfruit that tasted any good except for Kuala Lumpur, Malaysia. The best lichi nuts I ever had were in Paris on New Year's Eve -- go figure!
Cheers,
Denyse"

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This appetizing postcard from ukirsari shows an Indonesian fruit salad, which I want very much to taste. Meantime all of us can try to make it by ourselves.
Here is ukirsari[Dragon Fruit]'s message:
"dear fruit lover,
as a promise from my side, here .... please enjoy my recent picture about mango surrounded by diced fruits in the name "fruit salad" [rujak]. served with palm sugar syrup and salt-belacan-chili sauce.
you should fly to bali for this hmmmm salad fruits!!!

[for additional info, the fruits that used in the salad can be vary. but the main
components must be mango [unripe is better, we have many types of mango and the
best choice are 'mangga harum manis' --sweet fragrance mango-- and 'manalagi'
--funny about the translation, in english this word becomes 'what else?' it's
like what else will be more delicious than this kind of mango?, hehee],
pineapple and papaya. and the 'supporting fruits' can be jackfruit, water apple,
melon, salak/snake fruit, jeruk bali/balinese orange -- giant orange in pinky
colour cut into pieces, cucumber, sawo/i don't know yet the name in english but
we like to joking it as 'javanese kiwi' :) and starfruit and unripe green apple.
best serving; cut them into pieces and put into fridge while we prepare the
topping; palm sugar syrup, peanut jam, chili, salt, belacan mixed into one.
hmmmmmm!!!! i like rujak so much and being write this to you feel "yummy yummy
yummy"!!!! hahahaaa.]

hugs :) mangooooooooooooooooooo juice!
dragon fruit"

Thanx a million, DF. I'm sure it's most tasty in your country, so we have to try the original one.

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Sent by Nettie xx from Australia:

2 pints thick coconut cream from 2 0r 3 coconuts
juice of 1 coconut
chopped vanilla pod ..remove seed or vanilla essence
2 cups sugar
2 heaped tablespoons cornflour
1. Boilo coconut cream, vanilla pod and sugar for 10 minutes
2.In small bowl stir cornflour and coconut juice into a small paste
3.Add paste to coconut cream
4.Boil till thick, stirring all the time
5.Cool to room temperature, stirring occasionally.
6.Freeze for about 12 hours before serving
7.Stir once an hour for the first three hours.

Many thanks NatureLover NettieXX.

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"There are innumerable recipes for utilizing guavas or guayabas in pies, cakes, puddings, sauce, ice cream, jam, butter, marmalade, chutney, relish, catsup, and other products. In India, discoloration in canned guavas has been overcome by adding 0.06% citric acid and 0.125% ascorbic acid to the sirup. For pink sherbet, French researchers recommend 2 parts of the cultivar 'Acid Speer' and 6 parts 'Stone'. For white or pale-yellow sherbet, 2 parts 'Supreme' and 4 parts 'Large White'. In South Africa, a baby-food manufacturer markets a guava-tapioca product, and a guava extract prepared from small and overripe fruits is used as an ascorbic-acid enrichment for soft drinks and various foods".
Gracias amigo

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The recipe sent by Sha who took a shot of her husband Fazahar.

1/2 ripe large avocado
1/3 cup Palm Sugar
1/2 cup sweetened condensed milk (not evaporated milk)
2 cups ice cubes

Scoop avocado flesh into a blender. Add remaining ingredients and puree until completely smooth, about 1 minute.

CHEERS !!

Brazil's "national drink" is an international favorite.

Brazilians have long enjoyed a cooling, refreshing summer drink made with tropical limes, sugar and the sugar cane brandy known as cacha?a. pronounced ka-sha-sa. They call this traditional drink Caipirinha, pronounced ky-pee-reen-ya.

Paulo C?sar (VT'er moraespc) recipe:
1. Cut a lemon (the green one) into four pieces.
2 . Put them into a glass and cover them with sugar.
3. Smash them very hard.
4. Put half glass of "cacha?a" (tipical brazilian drink made of sugar cane) or vodka.
4. Mix the elements very well.
5. Put some crashed ice.
6 Taste it. ( easy). It is delicious.

Thank you Paulo !! Cheers !!!

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Sent by Nettie XXX

ROSE PETAL JAM
An unusual jam, with a strong distinctive flavour. Deep-red heavily scented ross are the best to use.
MAKES ABOUT 450g (1 lb)
225g(8oz) rose heads
450g(1lb) sugar
juice of 2 lemons
1. Pick the roses when they are in full bloom, remove the petals and snip off the white bases.
2. Place the petals in a bowl and add 225g(8oz) sugar. Cover and leave overnight. This is extract the scent and darken the petals.
3. Pour 1.1 litres(2 pints) water and the lemon juice into a saucepan and stir in the remaining sugar. Heat gently until the sugar has dissolved, but do not boil.
4. Stir in the rose petal;s and simmer gently for 20 minutes. Bring to the boil and boil for about 5 minutes, until thick. Pot and cover in the usual way.

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Here's one fruity recipe you might enjoy :-) -

Quero's tropical salsa

1 ripe mango, peeled and cut into small chunks
juice of 1 fresh lime
1 red onion, chopped
2 small tomatoes, in small cubes
1 avocado, smashed
Salt and pepper to taste

Mix and enjoy with tortilla chips.