A Pre-Vacation Libation

With less than a week til I’m in Key West, I have some work to do – packing. It’s hard to pack for a beach vacation when the temperatures outside conjure up images of tundra rather than tiki bars, so I blended up a tropical cocktail to get myself in the spirit. After all, it’s easier to decide which outfits look best over a bikini when you’re sipping a cold concoction of rum and exotic fruit!

To make an authentic tropical drink, I used frozen naranjilla pulp. Naranjilla is a fruit native to Ecuador that is easily grown from seed in South Florida. The frozen pulp can be found in Latino markets and some grocery stores that have a significant Latino/Caribbean customer base. The pulp is olive green and tastes like a citrusy pineapple with a hint of strawberry. Your cocktail will look like split pea soup, but who cares???


Naranjilla and Coconut Cocktail

14 oz. frozen naranjilla pulp*
32 oz. chilled coconut water
8 oz. dark rum

Thaw the naranjilla pulp for 10-15 minutes, or until you are able to chop it into chunks.

Chop the frozen naranjilla into one-inch chunks and place the chunks in a blender, along with the coconut water and the rum.  Blend, then divide evenly among four chilled cocktail glasses.

* If you cannot locate naranjilla pulp, substitute 8 oz. pineapple juice, ½ cup pineapple chunks, 6 oz. orange juice, and ¼ c. sliced strawberries.

Chicken and Sweet Potato Curry with Tropical Fruits

This recipe was an accident—a happy accident. I’d originally purchased the tropical fruits and Thai seasonings to create what turned out to be painfully underwhelming Tropical Fruit Spring Rolls. By rethinking the ingredients and adding chicken, rice, and vitamin-packed sweet potatoes, I turned my failure into a delectable Thai-inspired curry.

While most large supermarkets sell papayas and mangos (if not fresh, you’ll probably be able to find them in jars or frozen), dragon fruits may be more difficult to track down. Try a Latino or Chinese grocer; if you still can’t find dragon fruit, simply add the diced flesh of 2-3 peeled kiwis.

Dragon Fruit, Cross-Section

Chicken and Sweet Potato Curry with Tropical Fruits

2 T. coconut oil
12 oz. chicken breast, cut into bite-sized pieces
2 medium sweet potatoes, peeled and diced
3-4 Thai chiles, minced
1 mango, peeled and cut into small dice
1 ripe papaya, seeded and cut into small dice
1 dragon fruit, peeled and cut into small dice*
8 oz. can sliced water chestnuts, drained
15 oz. can coconut milk
Juice and grated zest of 1 lime
¼ c. rum
2 T. soy sauce
2 t. cardamom, ground
1 t. grains of paradise, ground
1 t. grated ginger
½ t. ground cinnamon
¼ t. freshly ground black pepper
Handful Thai basil, chopped
Handful fresh mint, chopped

Cooked rice, to serve
Small sprigs of basil and/or mint, for garnish
Thai chiles, for garnish

In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat, then add the chicken, sweet potatoes and chiles. Cook for 5-7 minutes, stirring frequently, until the chicken has mostly browned.

Next, add all remaining ingredients except the Thai basil, mint, and rice. Stir to combine, lower the heat to medium-low, cover, and cook for another 20-25 minutes, stirring occasionally.

When the dish is finished cooking, stir in the chopped Thai basil and the chopped mint. Blend well, spoon over rice in individual serving bowls, and top with a small sprig of basil or mint and a single Thai chile.

*If you cannot locate dragon fruit, substitute 2-3 peeled kiwis.

* Nutritional info: serves 6-8. 406 calories, 16 g fat, 48 g carbohydrates, 22 g protein.

* To purchase ingredients used in this recipe, click the link(s) below:

Taste of the Tropics Stir Fry - A Vacation For Your Tastebuds

I like snow.  I think it's pretty, I think it makes the air smell fresh, and I love making snow angels and snow sculptures.  One of my favorite things to do is walk around the city during a gentle snowfall, and I smile like a doofy kid every time I see fluffy white flakes outside my window.  But after four major snowstorms in the past 30 days and another one on deck for Wednesday, even I am a little burned out on snow.  I've found myself longing for the beach, sunshine, and fresh summer vegetables.  Since I can't bring the feeling of the Cape's sand, the scent of sunscreen, the energy of Fenway Park, or the taste of a burger or hot dog fresh off the grill to this dismal January day, I decided to transport myself to a tropical paradise - well, I transported my tastebuds at least. 

There's not much that tastes more tropical than coconuts, rum, lime juice, and shrimp.  If you could use a sensory break from the winter doldrums, stop into your grocery store and buy what you'll need for this recipe before the milk/toilet paper/batteries crowd shows up, download some Jimmy Buffett or Bob Marley, and use your snow day to whip up this virtual vacation!

Taste of the Tropics Stir Fry

For the stir-fry sauce:
1/4 cup fresh lime juice
1/2 cup spiced rum
1 T. red chile flakes
1 t. grated fresh ginger
1 t. Goya Adobo seasoning
generous grind black pepper
1 habanero pepper, quartered (optional)

1 T. coconut oil (can substitute butter or vegetable oil)
1 large shallot, minced
1 pound raw shrimp, peeled
1 jicama, diced
1 green bell pepper, chopped
1 cup fresh coconut, cut into 1/4" strips

Cooked white rice, to serve

Make the stir fry sauce.  If using the habanero, let sit for approximately 30 minutes, then remove the habanero and discard. 

In a large wok or frying pan, heat the coconut oil over medium-high heat until it melts.  Saute the shallot until it begins to soften.  Now, add the remaining ingredients.  Stir-fry until the shrimp just begin to curl and are firmed up - do not overcook.  Add the stir-fry sauce, toss several times until all the vegetables and shrimp are coated, then remove from heat and serve hot over cooked rice.