Star Fruit Recipes Part 2

Tropical Fruit Salad

• 2 cups seedless red grapes
• 1 cup cubed, peeled papaya
• 1 cup sliced star fruit
• 3 kiwi fruit, peeled and sliced
• 3 tablespoons lime juice
• 2 tablespoons honey
• 1 cup sliced banana

Combine grapes, papaya, star fruit and kiwi in a bowl; toss gently. Combine lime juice and honey in a small bowl, stirring with a whisk until blended. Pour over fruit; toss gently to coat. Cover and chill. Just before serving, add banana; toss gently. Makes 6 to 8 servings.

Star Fruit and Ginger Drink

• 1 pound star fruit
• 1 thumb of ginger
• 1 teaspoon lime juice
• 4 cups of water
• sugar to taste

Blend star fruit and ginger with water and lime juice then strain. Add sugar and serve chilled.

Fruit Salad Vinaigrette

• 1 medium ripe mango
• 1 small papaya
• 2 kiwi fruit
• 1 star fruit

French Dressing:

• 2 tablespoons wine vinegar
• 1 teaspoon Dijon mustard
• 5 tablespoons olive oil
• salt and pepper to taste

Cut the papaya in half and remove seeds. Peel papaya and mango, cut lengthways into slices. Peel and slice kiwi. Slice star fruit. Arrange the fruit attractively on a serving dish and pour a little dressing on top

French Dressing:
Place all the ingredients in a screw top jar and shake well to mix. Chill.

Star Fruit Lobster Salad

Dressing:

• 1/2 pound mixed salad greens, chilled
• 1 cup orange juice
• 4 medium star fruit, sliced
• 2 tablespoons honey
• 1 cup oranges, peeled and sliced
• 1/4 cup canola oil
• 1 pound cooked lobster tails
• 1 teaspoon salt
• 1 cup black beans

Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half. Remove and cool. Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve. 5 servings.

Down Island Salsa

• 1/4 cup firmly packed brown sugar
• 3 tablespoons white rum
• 2 tablespoons fresh lime juice
• 1 teaspoon minced seeded serrano chile
• 4 cups fresh pineapple cubes
• 1 cup diced peeled ripe mango
• 1 cup star fruit, halved lengthwise and thinly sliced

Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Makes 4 cups.

Shrimp and Star Fruit Salad

• 1 1/2 pounds large, unpeeled shrimp
• 1/2 cup fresh lemon juice
• 3 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups cooked penne
• 1 cup chopped fresh cilantro
• 1 cup sliced green onions
• 3 star fruit, each cut crosswise into 1/4 inch thick slices
• Boston lettuce leaves

Bring 6 cups of water to a boil in a large saucepan. Add shrimp and cook 3 minutes or until done. Drain and rinse under cold running water. Peel shrimp and chill. Combine lemon juice, Dijon mustard, oil, water, salt and pepper and stir well. Add chilled shrimp, pasta, cilantro, green onions and star fruit slices to lemon juice mixture and toss gently to coat. Serve on lettuce lined plates. 6 servings.

Chicken Star Fruit Stir Fry

• 4 star fruit
• 1 pound skinless, boneless chicken breasts, cut into 1/4 inch wide strips
• 1/4 cup sherry
• 2 tablespoons brown sugar
• 2 tablespoons finely chopped peeled ginger root
• 1 tablespoon soy sauce
• 4 garlic cloves, crushed
• 3 tablespoons cornstarch
• 1 teaspoon vegetable oil
• 1 1/2 cups julienne cut red bell pepper
• 1 cup vertically sliced onion
• 2 teaspoons dark sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups hot cooked rice

Cut 1 star fruit in half crosswise and squeeze 2 tablespoons juice, using a citrus reamer or juicer; set juice aside. Dice star fruit halves; set aside. Slice remaining 3 star fruit crosswise and set aside. Combine 2 tablespoons star fruit juice, chicken, sherry, brown sugar, ginger root, soy sauce and garlic in a bowl and stir well. Cover and chill 30 minutes. Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat. Heat vegetable oil in a large nonstick skillet over medium high heat. Add chicken and star fruit; stir fry 1 minute. Add bell pepper and onion and stir fry 3 minutes or until chicken is done. Add reserved marinade, sesame oil, salt and pepper; stir fry 1 minute. Serve over rice. 4 servings.

Star Fruit Chutney

• 2 cups cubed star fruit
• 1/4 cup sugar
• 1/2 cup dry red wine
• 1 tablespoon finely chopped peeled ginger root
• 1/4 teaspoon ground cloves
• 2 tablespoons white wine vinegar

Combine all ingredients in a medium saucepan and stir well. Bring to a simmer over medium high heat and cook 25 minutes or until slightly thickened. Makes 1 cup.

Tropical Fruit Napoleons

• 1/2 cup fat free sour cream
• 1/3 cup sifted powdered sugar
• 1/3 cup light cream cheese
• 1/4 cup soft tofu
• 1/2 teaspoon grated lemon rind
• 2 tablespoons dry bread crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 5 sheets frozen phyllo dough, thawed
• 2 tablespoons light butter, melted
• cooking spray
• 1/2 cup diced star fruit
• 1/2 cup diced peeled papaya
• 1/2 cup diced banana
• 1 tablespoon powdered sugar

Combine first 5 ingredients in a bowl; beat with mixer at medium speed until smooth. Cover and chill. Combine bread crumbs, granulated sugar and cinnamon in a bowl. Stir well and set aside. Preheat oven to 375F. Place 1 phyllo sheet on a large cutting board or work surface; lightly brush with butter. Sprinkle with 1 tablespoon bread crumb mixture. Repeat layers with remaining phyllo, butter and bread crumb mixture, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut 12 3 inch circles through phyllo layers using a sharp round cookie cutter. Carefully place layered circles on a baking sheet coated with cooking spray; discard any remaining phyllo scraps. Coat the bottom of another baking sheet with cooking spray; place, coated side down, on top of layered phyllo circles. Bake at 375F for 12 minutes or until crisp. Remove top baking sheet; place phyllo stacks on a wire rack. Cool completely. Combine star fruit, papaya and banana; stir gently. Place 1 phyllo stack on each of 4 dessert plates. Spread about 1 tablespoon sour cream mixture on top of each stack; top each with about 3 tablespoons papaya mixture and 1 tablespoon sour cream mixture. For each serving, repeat layers with the remaining phyllo stacks, sour cream mixture and papaya mixture, ending with phyllo stacks. Sprinkle powdered sugar over napoleons. 4 servings.

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