Stuffed Rambutans

A scary fruit to behold, the rambutans are another tropical treat from the South Asian continent.Rambutans are native to Malaysia, but are enjoyed throughout Southeast Asia.It is a small fruit measuring from 5-7 cm. in size.It's color ranges from a light yellow to crimson red and is characterized by tiny hair-like protrusions on its outer skin. Inside, rambutans are a pearly, translucent white similar to a grape.Rambutans are made into jams, used in tropical fruit salads,or in desserts but they are most commonly consumed raw.

Rambutans can be opened by applying pressure with a sharp knife and prying it apart from the skin.Rambutans are best bought fresh and eaten the same day.Outside of Asia, they are hard to find fresh but I have seen them in some Asian supermarkets canned.Rambutans are normally available August-October.They are high in Vitamin C and antioxidants.

Yield:4 Servings

Ingredients:

1 small banana, peeled, mashed

juice of 1 lime

16 fresh rambutans or canned, drained, and rinsed in cold water to remove sugar

12 pitted dates,chopped

1 vanilla bean, seeds removed or 1 Tbsp. vanilla extract

1. In a small bowl, mix banana with lime juice and set aside.Gently slice of the top of the rambutan and loosen the outer skin from the fruit.Gently cut an X on the of the fruit, open it and extract the small seed and discard it.Repeat with the remaining rambutans.Open the fruit slightly so it resembles a four-petal flower.

2. In a food processor or blender, blend the mashed banana with the dates and vanilla beans or extract(if using) until smooth.

3.Spoon equal amounts of banana-date paste in the center of each rambutan and bring the sides up a little closer to enclose the filling.Cover and chill for 30 minutes before serving.

Chicken Enchiladas with Creamy Tomatillo Sauce

At first glance, tomatillos appear to be a regular green, unripe tomato with a papery husk attached.But actually, it is considered a fruit and related to the Cape Gooseberry.Smaller than a regular tomato, tomatillos are also known as husk tomatoes.They are characterized by a mild, acidic flavor which makes them a commonly used ingredient in salsas.Tomatillos originated in Central and South America which is why they commonly feature predominantly in Latin American cuisine.They are also now grown in Australia, India, and East Africa. Tomatillos are very high in vitamin C, magnesium,and phosphorus.They are usually available in most supermarkets, but if they do not have them your best bet is a Latin supermarket.Below is my recipe using this fruit.

Yield:6 Servings
Ingredients:
2 lbs. boneless, skinless chicken breasts, chopped into small cubes
6 Roma tomatoes, roughly chopped
2 1/2 c canned pinto beans
6 flour tortillas
corn oil

For the Tomatillo Sauce:
5 tomatillos, husk removed, roughly chopped
1 large garlic clove, mashed
1 small fresh jalapeno chile, sliced
small bunch fresh cilantro,chopped
1/2 c sour cream
1/8 tsp. ground cumin
salt

Fresh cilantro,chopped, for garnish
Queso fresco or any kind of Mexican cheese,crumbled

1. Preheat oven to 350F.
2.In a large mixing bowl, combine together the chicken, tomatoes, and pinto beans.
3. Oil a medium-large baking dish. Get the tortilla and fill it down the middle with the chicken-pinto bean mixture.Repeat with the remaining tortillas and set in the baking dish.
4.To make the tomatillo sauce, combine all the ingredients in a food processor or blender and process until smooth and creamy.Pour evenly over the chicken enchiladas.
5. Place enchiladas in oven and bake for 45-55 minutes.
6. Remove from oven and garnish with the queso fresco or other cheese and fresh cilantro.Let enchilada rest 5-7 minutes before serving.

Lychee Fruit Parfait

Lychee is a fruit of a tall evergreen that is native to subtropical parts of Asia.It is a heart-shaped fruit the size of a walnut with a rough , leathery reddish skin.When gently cracked, it yields a transluscent , white skin surrounding a smooth, brown seed that is similar to a skinless grape.Like all fruits, lychees are best eaten fresh, but unfortunately are hard to find. Fortunately, canned lychees are widely available in many Asian markets and unlike many fruits, they retain much of their sweet, floral flavor.Lychees can be eaten as is or be used in smoothies, compotes, sorbets, or salads.

6 Servings

Ingredients:

1/2 honeydew melon, cut into chunks

2 peaches, cut into pieces

2 ripe bananas

1/2 c strawberries, sliced

12 lychees, peeled, seeded and halved or if using canned rinsed and halved

2 c plain yogurt

almonds, sliced to garnish

1. Spoon the first five ingredients evenly into 6 serving glasses.



2. Top with the yogurt and garnish with the almonds.



3. Serve immediately.

1. Spoon first 4 ingredients evenly into serving glasses.





2. Top with soy yogurt





3. Garnish with almond slices