Buddha's Hand

Seeing the Buddha's Hand for the first time you might assume it's just a mutation from nature, but this fruit is more than just a novelty.Buddha's Hand also known as fingered citron is native to China where it is considered a symbol of happiness, longevity, and good fortune. Buddha's Hand usually make their appearance during the winter months.They are traditionally given as New Year's gifts, used as temple offerings, decorative centerpieces, or as good luck charms.

In Oriental medicine, the dried peel is used as a tonic for purifying the lungs, liver and spleen, calming the mind, increasing circulation, and strengthening the stomach.As for culinary uses, because of their lack of any pulp, just the rind is used to impart a citrus aroma to seafood, soups and dessert dishes.

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.

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