Appetizer 

Warm Mango Soup 

•  1   tablespoon   flour
• ¼   tablespoon   turmeric, ground
• ¾   tablespoon   cumin, ground
• ½   tablespoon   coriander, ground
• ½   cup               plain greek yogurt
• ½   cup               water 
• ½   tablespoon   salt
• ¼   tablespoon   dried chile flakes
• ¼   tablespoon   whole cumin seeds, toasted
• 16  ounces         Mango Natural Fruit Pulp (2  pouches)

  Method:

1.   Place flour, turmeric, cumin and coriander in a

      medium bowl.  Whisk in yogurt.

2.   Add ½ cup of Mango Natural Fruit Pulp only, and

the ½ cup of water with the ½ tablespoon of dried chile flakes.

3.   Place the mixture in a saucepan and heat it with the toasted whole cumin seeds and the rest of the Mango Natural Fruit Pulp (12 ounces).

4.   Bring to a simmer and cook over low heat for 10 minutes, stirring frequently.

5.   Strain and hold it covered until ready to serve.  If you are not going to serve it for two or more hours, keep it refrigerated.

Serving suggestion:

Place 1 cup of warm soup into shallow bowl and garnish with black sesame seeds.  Garnish with grilled prawns, scallops or lobster tail.

Appetizer 

Crab Cakes in Lulo Sauce

• ¼   head radicchio
• ½   carrot, peeled
• ½   red pepper,
• ½ yellow pepper and
• ½ green pepper
• 1    head endive
• 1    tablespoon   minced cilantro and minced parsley (each)
• 2    cups             bread crumbs
• 1    egg yolk
• 1    teaspoon      Dijon mustard
• 3    limes juice (no seeds)
• 2    ounces         fresh ginger
• 1    cup              safflower oil or olive oil
• 1    pound          jumbo lump crab meat (check for no   shell pieces)
• 2    leafy stems  celery, for garnish

Method: 

1.      Dice all vegetables, place in a salad bowl and mix them.

2.    Pulse 1 cup of the bread crumbs in a food processor until Very fine.  Set aside.  Add second cup of bread crumbs to mix.

3.    Put egg yolk, Dijon mustard, limes juice and ginger in a mixer at medium speed and slowly add oil slowly until emulsified to mayonnaise consistency and put with vegetable mixture.

4.    Add jumbo crab meat, mix thoroughly, form 4 crab cakes and cover them with set aside fine bread crumbs.  

5.  Put crab cakes in a pan and sauté both sides with      

      lulo sauce until brown and then place in oven at

      375 ^oF for 5 minutes.   

 Lulo Sauce: 

• 1   tablespoons  red curry paste
• Juice of  1 lemon
• 1   pouch            Lulo Natural Fruit Pulp
• 1   tablespoon    honey
• ½  cup                safflower oil or vegetable oil plus 1 tablespoon  

Mix sauce ingredients in blender at high speed slowly adding the oil until emulsified.  Put in squirt bottle and use to sauté the crab cakes.  Make design on plate with sauce and place cooked crab cakes on top and serve.  Garnish with celery stems.

Entrée 

Pork Stuffed with Cheese and Basil and bathed in Blackberry sauce 

• 1   pound                  Pork loin  
• 1   tablespoon           Mustard
• 2   tablespoons         Chinese sauce
• 1   teaspoon              Crushed garlic
• 1   teaspoon              Ground pepper
• ½   teaspoon              Salt
• 4   teaspoons            Cream cheese
• ½   bunch                  Minced basil
• 2   tablespoons         Olive oil
• 2   tablespoons         Margarine
• ½  cup                      Brown sugar

1.   Open the pork loin forming a square and put it in a  

      clean plastic bag.

2.   Pound it with a wooden mallet on all sides.

1.      Mix the mustard, garlic, salt and pepper and rub the mix on all sides of the pork loin.

2.      Mix the cream cheese and basil until soft, sprinkle it with some salt (to your taste and health needs), and spread on one side of the pork loin leaving one inch free on each edge.

3.      Roll up the pork loin and secure with toothpicks.

4.      Heat the oil and margarine in a frying pan and brown the pork loin.  Reduce the temperature to low, sprinkle the brown sugar on both sides of the pork loin, cover the sauce pan and cook for 20 minutes.

5.      Cut the pork loin in slices and bathe each slice with the blackberry sauce.

 Blackberry Sauce: 

• 1  cup                      Blackberry Natural Fruit Pulp     
• 1  teaspoon              Corn starch (Maizena)
• 1  tablespoon           Water

Mix the corn starch and Blackberry Fruit Pulp with the water in a small sauce pan, heat and stir until the mix has a good consistency.

Entrée 

Chicken with Mango Sauce 

• 2                         Boneless chicken breasts
• 3  tablespoons    Olive oil
• 3  tablespoons    Poultry seasoning

1.   Mix the poultry seasoning and 1 tablespoon of olive

      oil, rub it on the boneless chicken breasts, cover   

      and put in the refrigerator overnight.

2.   Take out of the refrigerator, heat the remaining 2

      tablespoons of olive oil in a frying pan and brown

      the seasoned boneless chicken breasts on both

      sides.  Put them in a plate on the side when they are

      golden.

3.   Put the golden boneless chicken breasts in the oven

      at 350 ^oF for 20 minutes and turn yhem over once.

4.   Take the chicken breasts out of the oven and pour

      the Mango Sauce on top before serving them with

      white rice and fried plantains.

 Mango Sauce:

• 4  cloves             Garlic, minced
• 2  tablespoons    Cilantro, minced
• 125  grams             Mango Natural Fruit Pulp - ½ pouch
• ¼  cup                 Margarine
• ½  cup                 Red wine
• 1  tablespoon      Worcestershire sauce

In the same frying pan used in Step 2 above without 

cleaning it, put the cilantro, garlic, margarine, red  

wine, Worcestershire sauce and Mango Natural

Fruit Pulp.  Cook at medium heat and stir continuously until the sauce has a good consistency.    

Dessert 

Passion Fruit Mousse 

• 250  grams             Passion Fruit Natural Fruit Pulp   
• 4  tablespoons    Jell-O without flavor   
• 6                         Egg whites
• ¼   cup                 Lukewarm water
• ½   pound             Sugar
• 5   tablespoons    Evaporated milk

1.   Dissolve the Jello in 2 tablespoons of cold water, then pour it in a blender with the ¼ cup of Lukewarm water.  Blend until the Jello is completely dissolved ensuring that NO LUMPS remain.  Add the Egg whites and blend until the mixture looks like snow..  Add the sugar slowly and the Passion Fruit Natural Fruit Pulp while continuing to blend.

2.   Pour the blended mix in a bowl, add the evaporated milk and mix with a rubber spatula in revolving movements. 

3.      Pour the mix in a lightly oiled or oil sprayed mold and put it in a refrigerator to chill.  Take it out of the mold and serve.

This mousse can also be made with five other natural fruit pulps:  Mango, Lulo, Blackberry, Banana Passion Fruit and Guava. 

Dessert 

Frozen Blackberry Tart 

• 2      cups            low-fat vanilla yogurt
• 9      inch            ready-made Graham-cracker crust
• 8      ounces       Blackberry Natural Fruit Pulp (1      pouch)
• 12      ounces        fresh blackberries
• 2  tablespoons    confectioner’s sugar

1.   Whip yogurt and blackberry fruit pulp by hand and

      pour into piecrust.

2.   Use the back of a spoon to smooth the yogurt and

      blackberry fruit pulp whipped mix in the piecrust

      evenly.

3.   Place pie in freezer for 3 to 4 hours.

4.   Remove from freezer and place fresh blackberries

on top.

5.   Put back in freezer for at least 20 minutes.

1.      Take out of the freezer, dust the top with confectioner’s sugar and serve.

Baking

Passion Fruit - Whole Wheat and Vanilla Bean Muffins:

A healthy Muffin with a strong Vanilla Flavour.  The MARACUYA or Passion Fruit; Fruit-Pulp makes these Muffins super moist.

Passion Fruit Whole Wheat and Vanilla Bean Muffin recipe ingredients:

• 1/2 cup Agave
• 1/2 cup MARACUYA or Passion Fruit; Fruit-Pulp
• 1/3 cup butter, melted
• 2 egg whites
• 1 tsp vanilla extract
• seeds of one scraped vanilla bean
• 2 cups whole wheat flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt

Preparation:

• Preheat oven to 375F
• Mix together agave, fruit pulp, egg whites, butter, vanilla, and vanilla bean seeds in a small bowl.
• In a large bowl: mix together flour, sugar, baking powder, baking soda, and salt.
• Add wet ingredients to dry ingredients; and, mix until well combined.
• Bake 10-15 minutes, until golden brown and a toothpick inserted in the center comes out clean.