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Fruit

Canning, Fruit, Jams & Jellies, Lactose Free, Recipes

Mango Lilikoi Jam

August 24, 2020

Mango Lilikoi Jam

This delightful lower sugar jam combines the taste and texture of Hawaii’s favorite fruit, mango, with the exotic flavor and scent of lilikoi (passion fruit).  With two prolific mango trees in our yard, every year we make dozens of jars of this jam, which has become our favorite.

Homegrown Rapoza & White Pirie Mangos

We have two varieties of mango trees in our yard, White Pirie and Rapoza.  The jams are usually a mix of the two.

Crushed Mangos

After peeling and removing the seeds from the mangos, I roughly crush the fruit with my hands for a more rustic texture.  You could also chop the fruit with a knife into 3/4-1-inch pieces.

Purple Lilikoi

Pictured above are lilikoi from our garden.  The best way to juice them is to place the pulp in a blender and mix on low speed. This will break up the membranes and release the juice. We use our food mill to remove the seeds but pressing through a sieve will work too.

Essential Canning Utensils

Essential canning utensils: large ladle, jar lifter, canning funnel, headspace measuring tool, long handle spoon.

Low or No-Sugar Pectin & Fruit-Fresh

Low or no-sugar pectin and Fruit-Fresh (ascorbic acid/vitamin C).

Mango Lilikoi Jam on English Muffin

Mango lilikoi jam on homemade English muffins.

Mango Lilikoi Jam
 
Author:
Serves: 8 half pint jars
Ingredients
  • 6 (generous) cups of crushed or chopped mango (1,450g)
  • ½ cup fresh lilikoi juice
  • ¼ cup bottled lemon juice (best for safe canning)
  • 4 cups granulated sugar (800g)
  • 3 tablespoons low/no sugar pectin
  • 2 tablespoons + 1 teaspoon Fruit Fresh (ascorbic acid, optional but recommended for maintaining vibrant color of jam)
Preparation
  1. Special equipment: Boiling water canner with jar rack, 8 half-pint mason jars with two piece lids, 8-quart stock pot, large ladle, jar lifter, canning funnel, headspace tool, long handle spoon.
  2. Prepare boiling water canner, 8 half-pint mason jars and two piece lids: Wash jars and lids, place jars in canner pot and fill with water to 1-inch over top of jars. Place on stovetop and heat to a simmer.
  3. Peel and seed about 12 mangos, crush or chop into irregular pieces, about ¾-1-inch in size. You are aiming for a rustic look. You want to to have a generous 6 cups total (1,450g). Place mangos in large 8-quart stock pot, add lilikoi and lemon juice. Add pectin and Fruit-Fresh and stir to combine. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove pot from burner.
  4. Remove jars from canning pot (water from jars can be emptied back into canner), and ladle hot jam into jars leaving ¼-inch headspace. Wipe rims with a damp cloth or a paper towel and affix lids and rings. Turn rings with fingertips until just tight, reverse, and tighten again until just finger tight. Place jars into canner, cover with lid and bring to a boil. Once boiling, set timer for 10 minutes, adjust burner temperature to maintain steady boil. At the end of 10 minutes, turn off burner, remove lid and let jars sit in the canner for 5 more minutes.
  5. Remove jars, wick off water from lids with a towel and let cool for 24 hours on a kitchen towel or cooling rack. Remove rings, check that lids are sealed. Sealed jars are shelf stable for 18 months. It's a good idea to date your jars.

 

 

Dessert, Fruit, Lactose Free, Recipes, Vegan, Vegetarian

Buttery Pineapple Crumble Bars

August 6, 2020

 

Baked Buttery Pineapple Crumble Bars

I received a gorgeous, ripe pineapple recently.  I thought about making more mango-pineapple jam but our mangos were not quite ready.  I found this recipe from Southern Living and thought it would be the perfect way to use up the entire pineapple.  The recipe turned out to be a real delight.  The pineapple really shines with its fresh sweet and tart flavor.

Buttery Pineapple Crumble Bars

A crisp crust is layered with fresh chopped pineapple and crumb topping that includes sliced almonds.

Perfectly Ripe Pineapple

A gorgeous pineapple perfectly ripe and ready to eat.

Fresh Pineapple

Buttery Pineapple Crumble Bar Crust

The crust is baked and cooled before the pineapple and crumb topping are added.  I used almost the entire pineapple as the recipe calls for 4 cups of chopped fruit.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple

The pineapple mixture is spooned over the baked crust and the crumb topping sprinkled over it.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple & Crumble Topping

Once in the oven, the pineapple crumble will bake for 45-55 minutes.  The scent of fresh pineapple fills the air as it bakes.

Baked Buttery Pineapple Crumble Bars

Baked Buttery Pineapple Crumble Bars

Buttery Pineapple Crumble Bars
 
Adapted from Southern Living
Author:
Serves: 16
Ingredients
  • 2 cups (254g) all-purpose flour
  • ¾ cup Earth Balance Buttery Sticks, softened
  • ½ teaspoon vanilla extract
  • 1⅓ cups (200g & 66g) sugar, divided
  • ¼ teaspoon kosher salt
  • 4 cups (20 ounces or 570g) chopped fresh pineapple
  • ¼ cup (30g) corn starch
  • 1½ tablespoons fresh lemon juice
  • ¼ heaping cup (30g) slivered almonds
Preparation
  1. Preheat oven to 375 degrees. Line bottom of a 9-inch square baking pan with parchment paper. Lightly spray pan with cooking spray.
  2. Beat flour, butter, vanilla, 1 cup of sugar, and a pinch of kosher salt in a stand mixer fitted with a paddle attachment on medium speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press the remaining crumb mixture evenly into bottom of prepared pan.
  3. Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool completely, about 45 minutes (preheat oven again to 375 degrees after 30 minutes cooling time)
  4. Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, remaining ⅓ cup sugar, and ¼ teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture over cooled crust.
  5. Stir together the almonds and reserved crumb mixture in a small bowl. Sprinkle mixture evenly over pineapple mixture on crust. Bake at 375 degrees until the topping is lightly browned, about 45-55 minutes. Transfer to a wire rack. Cool completely, about 1 hour. Cut into 16 squares. Leftovers may be frozen. Separate layers with waxed paper.

 

Dessert, Fruit, Lactose Free, Recipes

Mango Tart

October 24, 2019

Mango Tart

This summer dessert tart is for those lucky people who have mango trees in their yards.  If you don’t have mangoes, use peaches just as the original recipe from Amanda Hesser calls for.  The tart is excellent on its own, or with vanilla ice cream or whipped cream.

Maui Mangoes

It is now October and our two mango trees are bare of fruit, so we will patiently wait for their return next summer.  Both the Rapoza and White Pirie varieties are delicious, however, the White Pirie is what I used for the tart because of its firmer texture.  It’s a super sweet mango that we also use in mango bread and mango jam.

Pirie Mango

The White Pirie has a gorgeous orange color to it.

Tart Crust

The dough ingredients are mixed together then pressed into the tart pan. If you don’t own a tart pan, a pie pan is an adequate substitute.

Mango Tart

The mangoes are arranged in a concentric circle with the center portion filled with smaller pieces.

Mango Tart

A good sprinkling of the butter, sugar, and flour mixture is layered over the entire top of the fruit before baking.  It may seem as though there is too much of the crumble mixture, but use it all. It will melt into the mangoes enhancing this beautiful tart.

Mango Tart

Mango Tart
 
Adapted from Food52, Amanda Hesser
Author:
Serves: 6
Ingredients
  • Tart Pastry:
  • 1½ cups + 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • ¼ cup + 1 teaspoon canola oil
  • ¼ cup mild olive oil
  • 2 tablespoons whole milk or half & half, lactose free or regular
  • ½ teaspoon vanilla extract
  • Tart Topping:
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons cold Earth Balance Buttery Sticks or regular butter
  • Fruit Tart:
  • 4 medium mangoes, peeled, seeds removed, and sliced about ½-inch wide
Preparation
  1. Heat oven to 425 degrees. Wrap the exterior of a 10" tart pan (with a removable bottom) with foil (juices from fruit can seep through the tart pan).
  2. Mix together 1½ cups + 2 tablespoons flour, ½ teaspoon kosher salt, and 1 teaspoon sugar in a medium mixing bowl.
  3. In a small bowl, whisk together the oils, milk and vanilla extract. Pour this mixture into the flour mixture and mix gently with a fork (just enough to dampen; do not over work it). Transfer the dough to a 10" tart pan with removable bottom (I use a non-stick). You may also use a 9" tart pan if that's what you have available. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge (pat firmly). I find that using a 10" tart pan works perfectly. There won't be any leftover dough and it may seem there is not enough but keep pressing the dough until it is evenly distributed.
  4. In the same bowl you used for the dough, combine ¾ cup sugar, 3 tablespoons flour, ¼ teaspoon kosher salt, and the Buttery Sticks. Using your fingers, pinch the butter into the dry ingredients until crumbly.
  5. Starting on the outside, arrange mangoes overlapping in a concentric circle over the pastry. Fill in the center with the smaller pieces of mango. The mangoes should fit snugly. Sprinkle the pebbly butter mixture over the top (use it all). Place foil wrapped tart pan on a baking sheet and bake for 35 minutes until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. It's a good idea to check the tart crust after it has baked for 25 minutes. To protect the crust from over browning, drape a piece of foil over the tart and continue baking. Cool tart on a rack. Serve warm or at room temperature. You may refrigerate the tart until ready to serve once it has cooled. It is best eaten the day it is made.

 

Breakfast, Dessert, Fruit, Lactose Free, Recipes

Mango Streusel Muffins

September 8, 2019

Mango Streusel Muffins

I can’t imagine a better tasting fruit than one of our homegrown mangoes.  We have two varieties, White Pirie and Rapoza.  They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking.  It makes the most delicious jam.  The Rapoza is a very large mango, sometimes weighing up to 3 pounds.  They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.

Fresh White Pirie Mango

Mango Muffin Batter & Streusel Topping

This delightful recipe comes from Sally’s Baking Addiction blog.  I just switched out the peaches for mangoes.  I’ve made them multiple times and they always turn out so well.  I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.

Mango Streusel Muffins

Mango Streusel Muffins

These are just divine.  Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.

Mango Streusel Muffins

Mango Streusel Muffins
 
Adapted from Sallys' Baking Addiction blog
Author:
Serves: 12
Ingredients
  • Crumb Topping
  • ⅓ cup (67g) packed light brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (60g) Earth Balance Buttery Sticks, melted (or regular butter)
  • ⅔ cup (84g) all-purpose flour
  • Muffins
  • ½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
  • 2 teaspoons vanilla extract
  • 1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon allspice (optional)
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 3 tablespoons (45ml) lactose free milk (low-fat or regular)
  • 1¾ cups diced mango, drained if very juicy
  • Glaze
  • 1 cup (120g) confectioner's sugar
  • 3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
  • ½ teaspoon vanilla extract
Preparation
  1. In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
  3. In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
  5. In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
  6. Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
  7. Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
  8. While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
  9. These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.

 

 

 

Dessert, Fruit, Lactose Free, Recipes

Aunty Ruby’s Country Inn Lemon Loaf

May 15, 2019

Aunty Ruby's Country Inn Lemon Loaf

It has been nearly 30 years since my late Aunty Ruby shared this recipe with me.  She was such an excellent cook and baker. Ever so thoughtful, she sent me 2 loaf pans with liners along with the recipe. This is one of those recipes that has family heirloom status.  There are no fancy ingredients, just flour, eggs, sugar, milk, lemons.  The essence of simplicity.

Aunty Ruby's Country Inn Lemon Loaf

This cake is reminiscent of a dessert you might find at a quaint bed and breakfast or country inn. Or, for that matter, even a 5-star restaurant. It is that good!  I serve it without any accompaniments, however you might choose to serve it with a scoop of vanilla ice cream or fresh fruit.

Lemon Loaf Glaze

The glaze is a simple mixture of fresh lemon juice and sugar. It may seem that there is too much glaze, but make sure to use all of it.  The tangy-sweet lemon glaze moistens the cake with a wonderful flavor. I use a toothpick and poke holes all over the top of the cake so that the glaze seeps into each bite you take.

Aunty Ruby's Country Inn Lemon Loaf

Aunty Ruby's Country Inn Lemon Loaf
 
Ingredients
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 6 tablespoons (3/4 of a cube) Earth Balance Buttery Sticks at room temperature (or regular butter)
  • 1 cup sugar
  • 2 large eggs at room temperature
  • grated rind of 1 lemon
  • ½ cup 2% lactose free milk at room temperature (or regular milk)
  • Glaze:
  • Juice of 1 lemon and 6 tablespoons granulated sugar
Preparation
  1. Preheat oven to 350 degrees.
  2. Butter an 8½ x 4½-inch loaf pan (or use a loaf liner).
  3. Sift together flour, salt and baking powder.
  4. Cream together Buttery Sticks and sugar. Beat in eggs one at a time. Do not overbeat. Mix in grated lemon rind. Add alternatively, flour mixture and milk.
  5. Pour batter into prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Check for doneness at 50 minutes.
  6. While cake is baking, make the glaze. Combine the lemon juice and sugar, stirring occasionally.
  7. Let cake rest in pan for about 5 minutes. Remove cake gently from pan and place on a small cooling rack with foil under the rack. Spoon glaze over the cake allowing it to soak in. You may use a toothpick to make small indentations in the cake so that the glaze will moisten the entire cake. Slice and serve lemon loaf at room temperature.
  8. Recipe may be doubled to make two loaves.

Bread, Dinner, Fruit, Gardening, Italian, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Summer Tomatoes on Capellini & Sourdough Bread

April 23, 2019

This year we planted two Early Girl tomato seedlings in the garden and were they ever a great surprise.  They produced more than 100 pounds of gorgeous, sweet fruit.  Though the plants are looking rather scraggly after several months, they are still bearing fruit.  These tomatoes are deep red in color, meaty, have very few seeds and a tiny stem that’s not woody when you cut into the fruit. They are the perfect tomato.  Unlike the Big Beef tomatoes that we usually grow, the Early Girls are small in size.  My friend Hano and her sister Charlotte eat them as if they were apples!

With all of these tomatoes ripening faster than we knew what to do with them, I wanted to whip up something delicious that would show off their exceptional flavor.  This was the perfect recipe. It is a raw sauce so there’s no cooking involved and everything goes into one bowl.  This really is the way to showcase your homegrown tomatoes.  The original recipe that I wrote down nearly 10 years ago comes from Deborah Mele. It’s one of my favorite summer meals.

Homegrown Early Girl Tomatoes

This dish requires the best tomatoes you can find.  If you don’t grow your own, check out your local farmer’s markets.  The tomatoes that are sold at supermarket chains in our area just won’t do.  Heirloom tomatoes would work if you can find them.

Kalamata & Castelvetrano Olives

You may use kalamata olives or a mix of olives.  I added a few castelvetrano olives along with the kalamatas.

Summer Tomato Sauce

I love that this recipe can be thrown together in 20 minutes.  All you need is a good, sharp knife to chop up all the ingredients.

Summer Tomatoes on Toasted Sourdough Bread

My favorite way to serve the tomato sauce is on thin capellini noodles or on toasted sourdough bread.

Summer Tomatoes on Toasted Sourdough Bread

Toast the bread until it’s nice and crisp.  Then spoon the tomatoes over the top and let it sit for a minute so that it soaks up all of that delicious sauce.

Summer Tomatoes on Capellini

Summer Tomatoes on Capellini & Sourdough Bread
 
Adapted from Deborah Mele's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds ripe tomatoes, coarsely chopped
  • 2 tablespoons finely diced sweet onion
  • 12 seedless kalamata olives, or a mix of olives, diced
  • 1½ tablespoons drained capers
  • 2 medium garlic cloves, minced
  • 1 tablespoon chopped Italian parsley
  • ½ teaspoon finely chopped oregano
  • ¼ cup finely chopped fresh basil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • freshly ground black pepper and salt to taste
  • capellini or sourdough bread
  • grated parmesan (optional)
Preparation
  1. Combine tomatoes, onion, olives, capers, garlic, parsley, oregano, basil and red pepper flakes if using. Stir in red wine vinegar and olive oil. I normally don't add any salt since the olives and capers are salty. Add a few grinds of black pepper and salt to taste.
  2. Mix well, cover with plastic wrap and let sit at room temperature for a few hours. Serve over capellini pasta or thinly sliced and toasted sourdough bread. Scatter grated parmesan cheese over the top. Leftovers keep well in the refrigerator for another day.

 

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