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Recipes

Frosted Pineapple

 

Cut the top off the fruit and keep the crown of leaves.

With the help of a long, thin, pointed knife, detach the pulp going around the inside edge of the skin.

Mince the pineapple pulp in a food chopper or blender.

Make a syrup with 450 grams of gelling sugar (sugar with added pectin), so that the water ice will not form ice-crystals.  Add 7.5 dl of water and the juice of one lime.

When the syrup is ready, pour it over the minced pineapple flesh.  Put into ice-trays and put it into the freezer until the next day.

One hour before serving, fill the frosted pineapple with the water-ice. Return to the freezer, placing the reserved crown of leaves on top of the fruit.

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Recipe: Banana Split

 

Melt chocolate in a double-boiler, add a few tablespoons of milk in order to obtain a smooth and creamy sauce.

Prepare scoops of vanilla ice-cream and arrange them on a dish. Cut the bananas in two lengthwise and put them either side of the ice-cream scoops.

Pour over the hot chocolate sauce and decorate with whipped cream.

Sprinkle with flaked almonds.

Serve at once!

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Passion Punch

 

For 2 people:

300 grams passion fruit

25 cl white rum

100 grams  brown sugar

10 cl water

Cut each fruit in half. Remove the pulp and grains with the help of a teaspoon.

Put the pulp and the grains into a blender. Add 10 cl water and the sugar. Mix together for 2-3 minutes.

Strain the juice through a sieve several  times.

Blend the rum into the filtered juice and mix well.

Pour the punch into a bottle or an airtight container and keep it in a cool place until served.

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Kumquats: How to use

 

If you leave the fruit raw, toss it in lemon juice to prevent it from blackening; like this, it embellishes a mixed salad as a starter.

Marinated, as a compote (stewed), they add an original flavour to sweet and sour dishes, poultry, meat or fish.

Duck with kumquats is a classic Tahitian dish.

The kumquat blends well with the following spices: nutmeg, ginger and cinnamon. It also goes well with mint leaves.

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Caipirinha

 

Wash and cut the lime in quarters and then into small pieces.

Put the pieces in a glass and crush them to release the juice.  Add cane sugar or syrup, crushed ice and mix well. Sprinkle with Cachaça. Serve with a slice of lime and a short straw.

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Lychee: How to use

 

Most often plain. The lychee can add a sweet note in pastries, cocktails, fruit salads, water-ice, granités, cakes and gratins, creams  and sweet and sour sauces.

Can be served to accompany fish and seafood.

On skewers (brochettes) with meat. Always add the fruit towards the end of the cooking.

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Recipe: Mango Cream

 

Mix the flesh of 2 mangoes in a blender with 2-4 tablespoons of sour cream (crème fraîche)

If you want to add an exotic touch, add some finely grated ginger.

Cut the flesh of a third mango into small dice and add them to the cream.

Decorate with a mint leaf and a slice of lime.

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Papaya with lime 

 

Cut ripe papaya in half, remove seeds, drizzle with lime, eat with a spoon like a melon.  Here's your dose of vitamin C for the day.

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Cape Gooseberry: How to eat them

 

Plain or dipped into chocolate or caramel. Accompany  poultry or seafood.

To eat, fold back the leaves delicately to release the fruit from its calyx.

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