Odeliza Jacoba Recipes

Mahalo,

Here is one of my all time popular festive occasion desserts its called Pineapple Boat Fruit Salad. I like to mix a bit of the Pacific Island Flavor along with some South Asian Flare to give it a “Hapa Hapa” (mixed heritage in Hawaiian) just like me.

Its a dish that takes a bit of prep time to make, but to assemble is rather simple. I like to prep everything at least 30 minutes before a party then lay it out once everyone is ready to eat dessert.

Its also a great date night dessert your special someone will think you’ve spent hours on making it. The tastes is fresh like a tropical paradise holiday that can whisk you away to that special holiday you so ever need to take.

Prep time: Less the 30 minutes

Cook time: Less than 4 minutes

Serves: Up to four people

What you’ll need:

1. sharp knife
2. sauce pot or small pot
3. flat simple serving dish
4. non active cold bowl
5. small ice cream scooper or fruit scooper
6. 1 large and firm pineapple
7. 1 mango
8. 2 bananas
9. 1 papaya
10. 1 honey dew
11. 6 T granulated sugar
12. 1 1/4 c water
13. 1 piece star anise
14. 1 inch cinnamon stick
15. 1 clove
16. 1/2 c lemon juice plus 1 cup for reserve
17. 2 fresh mint sprigs

What to do:

1. Bring the sauce pot to low heat with the water and add the herbs, lemon juice, and sugar mixing well until the sugar has dissolved. This should take about 2 to 3 minutes. Once done, set aside to cool until ready to serve.
2. 30 to 20 minutes before your party guest arrive start cutting the fruits. Save the banana for last.
3. Cut in half the honey dew, remove the seeds and with the scooper scope out little round shape balls from the honey dew. Place in a cold bowl.
4. Then with the same rinsed scooper, cut in half the papaya, remove the seeds and scope out some more little round shaped balls. Also place in the same cold bowl as the honey dew.
5. The mango can be cut in four sides, with each side; slice horizontally and vertically to create small shape squares. Do this to all four sides of the mango once done, scope out with a spoon. Place in the cold bowl with the already cut fruit.
6. To prevent from browning the already prepped fruit, splash a bit of lemon juice through out.
7. Cut the pineapple in half length wise to resemble a shape of a boat. Leave the green trunk part of the pineapple which adds to the exotic look of the boat. Use a large or sturdy spoon and begin to hallow out each half of the pineapple. Save the pineapple flesh for later. Splash a bit of lemon juice onto the already cored halves of the pineapple and set aside.
8. Finally cube the bananas in small square shapes add a bit of lemon juice and set aside, do not put in the same cold bowl as it might turn brown or rather make all the other fruits turn brown.
9. When your guest are ready to have dessert fold the sweet sauce along with the already cubed bananas into the cold fruit bowl. I like to be very gentle when I am folding the sauce and fruits together because I noticed that they tend to bruise easily and fall apart.
10. Now tip the fruit mixture onto each half of the already cored pineapple ensuring the there is an even amount of distribution. Serve right away.

Enjoy,

Ciao,

Odeliza Jacoba

Odeliza