Jul 28, 2017

When The Summer Wind Blows

Lilikoi from our Molokai Farmers Market
every Saturday in Kaunakakai.

Click on photo to view larger.
I first experienced passion fruit in Bora Bora many years ago. Hotel Bora Bora served purple passion fruit, cut in half, as part of a breakfast buffet. It was very strange because you ate the tart pulp, seeds an all. It was delicious and unforgettable. 

Years later I moved to the Hawaiian island of Moloka'i and again I rediscover passion fruit, but it was yellow and had an Hawaiian name,  'liliko'i'. For years now it has become one of my favorite things to have with breakfast... when in season. The season is in the summer, July, August, and September, when it is hot and humid. 

I have been seeing them for sale at our local farmers market lately and have wondered if travelers to this lonely island know what a treat liliko'i is. Fortunately for me, they happen to grow wild in a vacant lot next to my house. Long vines covered with this wonderful fruit that falls to the ground 'when the summer wind blows'.

I have learned that if you remove the pulp of the liliko'i with a spoon, then gently pulse it in a blender about 5 times, you can loosen the pulp from the seeds and remove the seeds with a strainer. Then you can freeze the pulp in ice trays, put the cubes in freezer bags to use when the fruit is no longer in season. That's how good this flavor is in recipes, especially desserts. Hawaii is famous for lilikoi butter, which is actually a curd made with liliko'i pulp, butter, honey, and eggs. I have written many other recipes using liliko'i, which you will find on this site, here's a new one:





Hawaiian Liliko'i Ice Cream
Liliko'i Flower
Click on photos to view larger
This is a thick, creamy ice cream that is more suited for adults than children because it's not overly sweet, but full of liliko'i flavor. You only need to serve a couple of scoops of this rich tropical dessert, then drizzle it with honey. Serve with a delicate cookie like my 'Ono Hawaiian Lace Cookies'

Ingredients:
1 can sweetened condensed milk
1 1/2 cups liliko'i pulp (without seeds) or 27 lilikoi
2 cups heavy cream, chilled
1/4 cup white sugar
honey for drizzling

Special Equipment: an ice cream maker

Procedure to make the ice cream:
Cut each liliko'i in half at the equator and scoop the pulp, with seeds, into a blender and gently pulse about 5 times to remove the pulp from the seeds. Strain the mixture, remove and discard the seeds, saving the 1 1/2 cups of pulp for the ice cream.
I have been using this small
ice cream maker for years,
made by Cuisinart.
It's an excellent product!
$47.73 at Amazon.com


Mix together the condensed milk with the seedless liliko'i pulp.

In another bowl, whip the cream with a hand help mixer for 3 minutes until peaks form, Then turn the speed to low and add the condensed milk/liliko'i pulp mixture and sugar. Mix just until combined.

Immediately spoon the mixture into your ice cream maker and proceed according to the manufacturer's instructions. After about a half an hour the cream gets thick. Transfer the ice cream into air-tight containers and freeze solid for at least 4 hours. This is a very rich dessert that is not too sweet. I like to drizzle honey over the top and Serve it with a cookie like my 'Ono Hawaiian Lace Cookies'. You won't believe how good this recipe is!

Makes 1 1/2 quarts of ice cream, enough for about 6 servings.




Note: If you can't get fresh liliko'i where you live, try this product available at Amazon.com and on ebay. It is basically the same thing as liliko'i pulp, without the seeds, and the work. If you read the comments that people have written on Amazon you might want to try it. 

Cost: $9.90 for one 16.9 fluid ounces, or two bottles for $13.47. That's a bargain!



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