Sunday, 15 August 2021

Eggfruit milkshake/ Canistel smoothie

Eggfruit / Canistel which is also known as cupcake fruit is a tropical evergreen tree native to Mexico, Guatemala and grown in countries such as India, Indonesia, Vietnam, Srilanka and so on… Scientific name: Pouteria campechiana (Wikipedia).

It was not known to us until recent years and this fruit is not liked by many. Though it belongs to the family Sapotaceae, the fruit doesn’t taste like Sapota. It has the texture of boiled egg yolk or pumpkin when ripen fully. The matured fruit has astringent property similar to that of raw sapota. The attractive dark orange colored fruits turn very soft this is the perfect time to eat. Shape and size varies largely.

Though I have been eating this fruit for few years now, I couldn’t try out many dishes so far other than milkshake. As I got few fruits from my father’s farm this season (June - August) I was browsing for recipe ideas though I had some in mind. I tried pancake, cake, milkshake this time. I stored pulp of fruit in deep freezer as I read it can be stored up to 3 months if kept in airtight container.

Eggfruit milkshake

Then I got this idea of milkshake with jaggery as sweetener than white sugar with added cocoa powder from my friend Karthik. I tried his recipe with the frozen fruit pulp which I had in refrigerator. It is very very tasty and the flavour of eggfruit blends well with the cocoa and jaggery flavour. Thanks Karthik for this idea. Now, let us go to the recipe part.


Fruit pics for reference:

CanistelEggfruit

Preparation time: 10 minutes

Serves: 2

Ingredients:

Egg fruit pulp – 2-3 tbsp (fresh or frozen)

Chilled Milk – 1¾ glass

Jaggery powder – 2-3 tsp (adjust as per your taste)

Cocoa powder (unsweetened) – ½ tsp (optional)

 

Method:

  • Choose well ripe egg fruit, scoop out the pulp discarding skin and seed.
  • Take 2-3 tbsp fruit pulp, add remaining ingredients in a juice jar of mixie.
  • Blend everything well to make a smooth milkshake or smoothie.
  • Transfer to a serving glass and serve chilled.  Optionally you can add ice cubes while serving.
Canistel smoothie


Notes:

  • You can make another version of milkshake with milk sugar and egg fruit.
  • You can optionally add roasted chunks of nuts (almond, cashew) on top of the milkshake/ smoothie for enhanced taste.
  • While eating egg fruit, make sure you are choosing ripe ones.

Sunday, 8 August 2021

Pineapple stew/ Ananas rasam/ Pineapple saaru

We are huge fans of this series of fruit rasams now. The balanced taste of sweet, spicy & tangy rasam makes it best appetizer in your menu. It is very easy to make which will be ready in no time. It makes a perfect refreshing drink for cold evenings after a busy working day. You can serve it with hot steamed rice as well. The fruits you can use to make this rasam other than pineapple are carambola (star fruit)/ lemon/ orange/ kokum rind/ hog plum/ passion fruit/ wild mangoes if in season.

In today’s post I am sharing the recipe of flavorful and delicious pineapple rasam which you won’t stop with a bowlful.

 

Pineapple stew

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves:  4 bowls

Ingredients:

Finely chopped pineapple – ½ cup ( ¼ of a large pineapple)

Water – 5 cups

Salt – to taste (1 tsp)

Jaggery – Large chunk, about 4 tbsp powder

Turmeric powder – 1 pinch

Chilli powder / pepper powder – ½ tsp (You can use green chillis – 2)

Coconut oil – 1tsp

Cumin seeds – ½ tsp

Mustard – ½ tsp

Dry red chilli – 1

Curry leaves – 1 sprig

 

Method:

Peel off pineapple and chop into fine pieces.

Take water in a thick bottomed vessel.

Add pineapple pieces, salt, jaggery, turmeric and chilli powder/ green chillis (or both if you like spicy rasam).

Boil everything very well so that fruit is cooked.

Switch off the stove.

Prepare a rich tadka or tempering of cumin, mustard and dry red chilli in coconut oil. On spluttering, add cleaned curry leaves and add the seasoning to the rasam.

Serve this hot rasam in bowl to drink or serve with rice as side dish.

 

Ananas  rasam


Notes:

You can use either green chilli or chilli powder in this recipe or both as you like.

You can add crushed garlics too to the tempering to enhance the flavour.

You can make this rasam with the pineapple which is sour too.

Adjust salt & jaggery as per your liking.