Papaya
South Sea Kebabs
| Serves 6 | Ingredients | Method |
|---|---|---|
|
1/2lb tenderloin of pork 1lb boned lamb 1⁄2 a Pineapple 1 Papaya 1 Green Pepper 1 Banana 2 tblsp of Sherry 1 tblsp of oil Juice of half a lemon Salt and freshly ground black pepper |
Cut the meat into 1”-1 1⁄2” cubes and place in a bowl with the sherry, oil, lime juice and seasoning. Leave for 2 hours, stirring occasionally. Cut the fruit and green pepper into 1 1⁄2” pieces. Thread the marinated lamb, pork and fruit alternately onto six skewers. Brush the kebabs lightly with melted butter and grill until the meat is cooked. Serve on a bed of rice. |
Red Island Delight
| Serves 6 | Ingredients | Method |
|---|---|---|
|
2 lb of Lychees 1 small Pineapple 1 Papaya 3 Bananas 2 Passion Fruit 2 Limes, squeezed 10oz granulated sugar Grenadine syrup Whipped cream |
Cut the Pineapple, Bananas and papaya into small pieces and place in a bowl. Mix the Passion fruit pulp, lime juice and sugar and add to the fruit salad, mixing well. Peel the Lychees and remove the stones. Place alternate layers of peeled Lychees and the fruit salad into six tall glasses. Add a dash of Grenadine and top with whipped cream. |
Exotic Bellini
| serves 10 | Ingredients | Method |
|---|---|---|
|
Juice of 3 limes Juice of 3 Ortaniques Pulp of 3 Passion Fruit 2 tblsp grated Pineapple Grated rind of 1⁄2 a Lime 3⁄4 lb of sugar 1 bottle of Champagne, chilled. 1 small bottle of ginger ale, chilled. 1 Papaya, scooped into balls. Garnish: Fresh Mint leaves |
Mix the lime and Ortanique juice with Passion fruit pulp, grated Pineapple, grated rind and sugar. Stir gently until the sugar is dissolved. Add the Champagne, Ginger Ale and Papaya balls. Garnish with a few sprigs of fresh mint and serve in a glass punch bowl. |