Recipes - Even More Fruit

Recipes - Even More Fruit

Apple and Mango Crunchy Bake (v)

(one of our winning recipes from the 2007 Fair Trade Recipe Competition from Jo Bryan)

150g plain flour
150g rolled oats
100g wheatgerm
100g brown sugar
1-1/2 teaspoons ground cinnamon
50g unsalted butter, melted

4 green cooking apples
2 red cooking apples such as Gala, Braeburn
3 tablespoons lime juice
150g organic dried mango
75g chopped pecans
Margarine for greasing dish

1. Preheat oven to 375F 190C Gas Mark 5, grease a large rectangle ovenproof dish.

2. For topping, in a medium bowl, stir together 100g of the flour, all the oats, wheatgerm, brown sugar and cinnamon. Stir in butter; set aside.

3. Core and chop apples, place in a large bowl. Stir in lime juice. Stir in remaining flour. Stir in mango

4. Place apple-mango mixture in the baking dish Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans, bake for 10 to 15 minutes more or until apples are tender.

5. Cool slightly. Serve warm with thick double cream

Keralan Mango and Coconut Curry (v)
(Tessa at The Good Food Cafe)

6 teaspoons mustard seeds
6 teaspoons fenugreek seeds
1 and a half teaspoons tumeric
1 and a half teaspoons ground coriander
1 level teaspoon chilli powder
60ml vegetable oil

3 large onions
1 medium red chilli - deseeded and chopped
100g of dried mangoes.
1kg potatoes - peeled and chopped
4 bars creamed coconut
salt to taste

First soak your mango for a half hour in just enough water to cover it. Fry the seeds in oil for a minute and then add the onions, chilli and spices and cook until the onion starts to brown, adding water as necessary to stop it burning. Add mangoes, soaking liquid and potatoes and about 2 pints of water and simmer until the potatoes are soft. Add more water if necessary. Cut the coconut bars roughly and add these, stirring until they have melted. Salt to taste. Serve with rice.

Sweet Potato and Mango Wraps(v)
(Tessa at The Good Food Cafe)

Corn tortillas
Cream cheese (or vegan alternative)
500g sweet potatoes

2 large onions
25ml olive oil
100g dried mango

Peel the sweet potatoes and onions and slice. Put them into a roasting tin with the oil and cook at a high temperature until the vegetables are soft and starting to brown slightly. Meanwhile put the mangos into a bowl with enough boiling water to cover and leave for about half an hour, the drain them and puree in a food processor. When the sweet potatoes and onions are ready, stir in the mango. Heat each corn tortilla on a griddle or in the oven to soften it, then put a generous dessertspoonful of cream cheese in the centre, cover with about twice that amount of the warm vegetable mixture and fold to enclose the filling. Serve with a mixed salad.

Mango Coulis on Vanilla and Mango Ice Cream (v)
(from Audrey Dreghorn, Mudhook Restaurant and Village Inn)

100g Organic Dried Mango
1 x Ndali FT Vanilla Pod
1 x Tub of Plain Ice Cream

Soak 100g Mango for 2 hours in just enough water to cover the mango. Drain and blend.

Then blend mango. Reserve one third. Then blend remaining two thirds of mango adding 5 peeled kiwi fruits, juice of 1 large orange or a quarter pint of orange juice.

For the ice cream

Scoop out seeds of FT Ndali Vanilla Pod. Fold seeds into softened plain ice cream, along with remaining third of blended soaked mango. Chill again in freezer for 20 minutes.

Serve with coulis on top of icecream.

Rosti Stacks with Spicy Mango Coulis (v)
(Adapted from the Vegetarian Society website)

2 large potatoes
350g/12oz celeriac or parsnips
pinch nutmeg
45ml/3tbsp olive oil
2 onions, sliced
15ml/1tbsp soft brown sugar
225g/8oz mushrooms, sliced
1 clove garlic, crushed
salt and freshly ground black pepper
Gremolata
1 clove garlic, crushed
½ lemon, juice and zest
50g/2 oz vegan margarine, softened
a few sprigs fresh parsley, chopped
a few sprigs fresh basil, chopped
salt and freshly ground black pepper

Coulis
15ml/1tbsp olive oil
2 small onions, peeled and very finely chopped
50g rehydrated Organic Dried Mango chopped
225g/8oz mango chutney
15-30ml/1-2tbsp mild curry powder
60-75ml/4-5tbsp water
To garnish fresh parsley and basil leaves

Preheat the oven to 200C/400F/Gas6

Peel the potatoes and celeriac (or parsnips). Halve the potatoes and cut the celeriac into similar sized pieces. Par-boil for 5 minutes (if using parsnips, leave raw), then drain and coarsely grate (use food processor disk). Season with nutmeg, salt and pepper. Grease a baking sheet and arrange the mixed grated vegetables in 4 10cm/4” mounds. Flatten with a spatula and make a depression in the centre (like a little nest), drizzle with a little extra olive oil, then bake for 25-30 minutes until golden. Meanwhile fry the onions in 15ml/1 tbsp olive oil until golden brown, stir in the sugar and seasoning. Keep warm. Cook the mushrooms and garlic in 30ml/2tbsp olive oil for 5 minutes, season and keep warm. Make the gremolata by beating all the ingredients into the margarine. Take the rostis out of the oven. Top with the onions, the mushrooms and finally the gremolata and return to the oven for 10 minutes to heat through. Meanwhile make the coulis. Gently fry the onion in the oil until tender, add the curry powder and cook for 2 minutes stirring all the time. Then add the chutney, the mango and the water. Heat through gently, then blend until smooth.

Place the rostis on serving plates then pour a little coulis around each. Decorate with fresh parsley and basil.

Fruit Chocolate Fondue (v)
(one of our winning recipes in our 2006 Fair Trade Recipe Competition, from Cheryl Pasquier, France)

A handful of each of the following dried fruits : apricots, banana chips, mango, pineapple, dates (soaked overnight in the fridge)
A handful of each of the following fresh fruits : strawberries, apple slices, sweet seedless grapes (chilled in the fridge while the chocolate melts)

1 bar of fairtrade dark chocolate
2 tbsp cream
If you're feeling naughty (and if it's for adults only !) 1 tbsp kirsch

Arrange the dried and fresh fruits on a big plate and put in the fridge to chill. Break the chocolate into pieces and melt in a bowl, either in the microwave (add 2tbsp water) or in a bain marie (in a heatproof bowl in a pan of boiling water). Stir with a metal spoon until the chocolate is nicely melted then stir in the cream and, if using, the kirsch. Keep stirring until the sauce is well blended and nicely liquid. You may need to put it back on the heat and add a little extra cream to achieve a runny consistency. Immediately put the hot chocolate sauce in the middle of the table, dip the fruit into the chocolate (either with your fingers or using forks !) and tuck in ! (Just be careful of the hot chocolate if there are any young children, to avoid scalded fingers ! )

Banana Raisin Bread (v)
(Kindly given to us by Ann Taylor)

250g Self Raising Flour 50g Block Margarine 50g Caster Sugar 50g T. Wholefoods Chewy Banana Chips	50g Raisins 1 Egg, Beaten 75g Honey
Soak the fruits, and mix the batter ingredients as for the recipe above. Bake in a greased 1kg loaf tin in centre of the oven, Gas 4 180C for approx 60 minutes. Once out of the oven, allow to cool for 10 minutes before turning out.

Tropical Fruit Salad (vg)

100g T. Wholefoods Sun Dried Mango
150g T. Wholefoods Sun Dried Pineapple
50g T. Wholefoods Sun Dried Star Fruits
6 Lychees
2 Bananas, sliced
225g Red Currants or Raspberries - fresh or frozen

140ml Orange, or other Fruit Juice
2tbsp Kirsch, or other Sweet Alcohol (optional)
1/4 tsp Allspice, or Mixed Sweet Spice
15g Roasted Coconut Flakes

Soak the Sun Dried Mango, Pineapple and Star Fruit in warm water for 20 minutes. Puree the reconsistuted fruit in a food processor. Then add all the fresh fruit to this, taking care to mix gently so as to minimise damage of the fruits. Combine together the orange (or other fruit) juice, Kirsch and spices and pour over the mixed fruit. Cover and refridgerate for one to two hours, allowing the flavours to mingle. Sprinkle with the roasted coconut flakes.

Mango Milk Shake (v/vg)

100g T. Wholefoods Sun Dried Mango
1 pint Milk/Soya Milk
1 pint Ice Cubes

Soak the Sun Dried Mango in the milk for 30 minutes. Remove soaked mango and blend with the ice cubes in a food blender. Once blended, add the milk and stir well. Serve immediately and enjoy!
This recipe also works well with chewy banana chips instead of the mango.

Sun Dried Mango Ice Cream (v)
(kindly given to us by Joyce Waley Cohen, Serves 8 people)

100g Sun Dried Mango
1 cup White Wine or Tropical Fruit Juice
3 Eggs Separated

140g Caster Sugar
1/2 pint Double Cream Lightly Whipped

First soak your mango in white wine, or for a non alcoholic version, in a tropical juice. Use enough liquid to cover the fruit. After 1/2 hour of soaking, puree fruit with soaking liquid. Whisk egg whites until stiff, then whisk in 70g of caster sugar. Whisk cream. Then using a large bowl, whisk the egg yolk and remaining 70g of caster sugar until thick. Then add the puree of mangoes. Then fold in the whipped cream and finally the egg whites. Freeze for about 1-2 hours until semi-frozen, remove from freezer and re-whip to remove ice crystals. Freeze solid.

Tropical Wholefoods is a registered brand of FM Foods Ltd, Company Registration No: 2297114. Unit 5d Southwick Ind Est, Sunderland, SR5 3TX. Directors: Adam Brett, Peter Fawcett, Richard Friend and Kate Sebag.
		© FM Foods Ltd 2005