Star Fruit Recipes Part 3

Marinated Sour Shrimp
  • 2 pounds large shrimp with shell
  • 6 shallots, peeled and finely chopped
  • 3 red chilies
  • 4 sour star fruit, sliced
  • 1/2 teaspoon salt

Put shrimp in a pan with 8 cups water and bring to boil. Simmer for 4 minutes, drain and plunge shrimp in iced water for 30 seconds. Drain, then peel shrimp. Grind or blend shallots, chilies and star fruit. Add salt to taste and a little lime or lemon juice if not sour enough. Combine with shrimp and serve.

Grilled Tuna and Star Fruit Salad

  • 1 1/2 pounds fresh tuna, 1 inch thick, cut into 4 pieces
  • Mustard Dressing, recipe follows
  • 2 star fruit, cut crosswise into 1/4 inch thick slices
  • 8 cups torn mixed lettuce
  • 1 cucumber, peeled, halved lengthwise and thinly sliced
  • 3 green onions, sliced
Arrange the tuna on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the Mustard Dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork. Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of tuna on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.

Mustard Dressing:
  • 1/2 cup mayonnaise
  • 1 tablespoon lime or lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons chopped fresh dill
  • 1/4 teaspoon paprika
Combine the mayonnaise, lime juice, mustard, dill and paprika in a small bowl and mix well. Chill until ready to use. Makes about 1/2 cup. 4 servings.

Broad Bean Star Fruit Bologna
  • 1 cup canned broad beans, drained
  • 1/2 cup star fruit, diced
  • 1/2 cup bologna, diced
  • 3 cups mixed fruit and nuts
  • 1 cup cooked couscous, cooled
  • 3 cups yogurt
  • 1 tablespoons Cajun seasoning
  • lettuce leaves to serve

Combine broad beans, star fruit, bologna, fruit and nuts, couscous, yogurt and Cajun seasoning. Arrange lettuce leaves on a platter. Spoon bean mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.

Butterhead and Mesclun Salad w/Grilled Star Fruit and Edible Flowers
  • 3 tablespoons champagne vinegar
  • 1 teaspoon minced garlic
  • 1/4 finely chopped mixed herbs such as thyme, tarragon, chives or parsley
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 1 star fruit cut crossways into 1/4 inch slices
  • 1/4 head butterhead lettuce such as Boston or Bibb washed and leaves separated
  • 2 cups mesclun salad mix or other mixed greens that have been washed
  • 1/2 head of radicchio finely sliced
  • 16 edible flowers such as nasturtiums, chive blossoms or pansies

Combine the champagne vinegar, herbs, garlic and salt and pepper in a mixing bowl and allow to steep 15 minutes. Slowly whisk in the oil until completely emulsified. Prepare the grill for the star fruit. Lightly grill the fruit for about 3 minutes on each side. Place the lettuce leaves on serving plates. Mound the mesclun greens on top. Garnish with the radicchio. Arrange the edible flowers and star fruit on the lettuce leaves around the edge of the plate. Drizzle the dressing over the salad. Serves 4.

Star Fruit Mui
  • 2 quarts star fruit, cut in slices
  • juice of 3 lemons
  • 1 1/2 tablespoon salt
  • 6 tablespoons sugar or 9 tablespoons raw sugar
  • 1/8 teaspoon Chinese five spice
  • 2 1/2 tablespoons whiskey

Dry star fruit in the sun for 2 days. Rinse. Combine remaining ingredients and bring to a boil. Add star fruit and simmer about 15 minutes, until shiny and transparent. Cool. Store refrigerated in sterilized jars. Age 2 to 3 days before eating.

Grilled Chicken and Star Fruit
  • 2 teaspoons finely grated orange peel
  • 2 tablespoons orange marmalade
  • 2 teaspoons olive oil
  • 1 tablespoons fresh snipped thyme
  • 2 1/2 teaspoons ground coriander
  • 1/8 teaspoons ground red pepper
  • 1/4 teaspoons salt
  • 1 small ruby red grapefruit
  • 2 ripe, firm kiwi
  • 2 medium ripe nectarines
  • 2 ripe, firm star fruit
  • 4 medium boneless, skinless chicken breast halves

Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside. Peel and quarter grapefruit and kiwi. Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices. Thread fruits on 4 metal skewers. Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once. During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once. While the chicken and fruit are grilling prepare some rice for a great side dish. To add even more of the islands to your meal you could use couscous as a great side dish choice. Serves 4.

Art Deco Salad
  • 2 cups shredded lettuce
  • 1/2 cup shredded red cabbage
  • fresh parsley to taste
  • 1 medium carrot, shredded
  • 1 medium tomato, chopped
  • 3 large radishes, shredded
  • salt and pepper
  • 1 star fruit, sliced for garnish
  • bottled dill dressing

Arrange all ingredients on a salad plate, top with dill dressing and slices of star fruit. Serves 1.

Duckling with Star Fruit Sauce

  • 2 4 pound domestic ducklings, thawed if frozen
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon fresh parsley, chopped
  • 2 bay leaves
  • 1 small onion, chopped
  • 1 carrot, thinly sliced
  • 1 small stalk celery, chopped
  • salt and pepper

Star Fruit Sauce:
  • 1 cup dry white wine
  • 1 cup medium dry sherry or port
  • 1/4 cup rice vinegar
  • 1 teaspoon tomato paste
  • 7 ounces star fruit, pared, pureed and sieved
  • star fruit slices for garnish

Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip of small knife. Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced. Server over duckling and garnish with star fruit slices.


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