Ocati fruits add flavor
and variety to many dishes. These are just a few recipes you
can try. Enjoy.
CHOCOLATE
COVERED BABY BANANAS
Baby bananas
1 can chocolate coating
Long toothpicks
Place the chocolate in a double boiler. Peel the bananas
and impale them on a tooth pick. When the chocolate has
melted, dip each banana in it and then stick it on a grapefruit
half to dry.
BAKED BANANAS
9 bananas
1 tablespoon grated lime peel
1 tablespoons butter (sugar is not necessary)
Preheat the oven to 200º. In a ovenproof dish, put
the butter, lime peel and lime juice and heat this in the
over for 2 or 3 minutes until the butter melts. Then peel
the bananas, coat them with the butter and lime mix and
bake them in the oven at 350º F for 30 minutes. Serve
hot.
Variations: Add cream to the recipe, or serve fresh cream
in a sauceboat. The bananas can also be flambéed
in 1/4 cup of preheated rum.
Baked bananas are delicious served as a dessert or as an
accompaniment to curry, chicken and pork dishes.
BABY BANANAS
WITH BACON
Baby bananas
6 strips bacon
Toothpicks
Wrap each tiny bananas in a strip of bacon and fasten it
with a toothpick. Heat a saucepan and fry the bananas, turning
then until the bacon is crisp. Serve very hot.
BANANA
CAKE
1 1/2 cups sifted flour
1/4 cup butter
1 cup sugar
3 eggs
1 cup mashed bananas
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons milk
Mix the flour with the baking soda and powder
and set aside. Whip the butter with the sugar until creamy.
Little by little, add the eggs, the bananas, and the flour
mix, alternating with the milk. Add a teaspoon of vanilla
extract if you like. Spread this mix evenly in an greased
a floured cake pan the bake in a preheated oven at 300°
for 1 hour.
BANANA
PIE
PIE
Special custar
Chantilly cream
Grated lime peel
8 sliced bananas, sautéed in butter and, if you like,
flambéed in brandy or rum
PIE DOUGH
1/2 lb. butter
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 egg
1 pinch salt
Mix all the pastry ingredients and knead them into a ball.
Grease pie pan and sprinkle with flour. Place the dough in
the center of the pan and spread it using the heels of your
hands, lining the sides and bottom evenly. Puncture the pastry
with a fork to prevent puffing, then bake it in a preheated
oven at 350º for 20 or 25 minutes. One hour before serving
the pie, slice the bananas, sauté them in butter and
spread on the baked pastry. Cover the bananas with the custard
and garnish with the Chantilly cream. Sprinkle grated lime
peel and freeze for 1 hour.
CHOCOLATE
BASKET WITH BANANA CREAM
BASKETS
1/4 lb. pure chocolate in chunks, or grated
1/4 cup vegetable oil
Line individual-sized molds (square or round ones) with
doubled aluminum foil. In a pot, melt the chocolate in the
oil. Pour some of this into each mold and make the liquid
chocolate run onto the sides of the mold until it is fully
coated, repeating the process twice. Then leave them in
a cool and dry place until the chocolate hardens. Gently
remove the aluminum foil.
BANANA CREAM
Dissolve the gelatine in the rum and add the 1/4 cup of
hot water. Whip the cream, adding the sugar. Then add the
banana purée and lastly the gelatine and rum mixture.
Mix well and pour into the chocolate nests. Refrigerate.
Serve with biscuits.
This delicious banana cream can also be used as a filling
for cakes, pies, pastry shells or cream puffs.
These recipes are taken from the book "Delicious
Tropical Fruits" from Liliana Vargas.
