Carambola

Posted on May 8, 2013 by Mission Beach Tourism

Carambola or Five Corners SE Asia and Sth Pacific

This delectable little treat is well known, particularly to northern Australians. It has been around a long time, having been introduced to Australia over one hundred years ago.

carambola "mission beach tropical fruit safari"The fruit is oval with five prominent ribs and usually weighs between 100 and 300 grams. It has a thin waxy edible skin, and is translucent yellow/orange to a yellow/ green in colour, with a sometimes tart but crisp flesh. Five corners (also known as Star Fruit in Asia) range in flavour from enjoyably tart to slightly sweet with complex undertones of plums, pineapples and lemons. It could be described as thin and watery with a rather feeble attack, however there a quite a few different varieties of this fruit. The finish tends to be rather appley and sometimes a little dry.

The texture on the first bite is crisp but softer on the palette than an apple. This fruit, like many tropicals, is quite versatile in its uses. When sliced crossways, it produces an amazing star shape which makes a great decorative addition to any dish. It’s often used in salads, on a cheese platter, or on a skewer on the BBQ with prawns or chicken or fish. It juices well and makes a wonderfully refreshing tropical drink or iced tea. It is also good to add to chutneys and pickles and curries (green fruits are used for their sourness). Included in puddings and tarts, the Carambola can be used the same as any other fruit, often taking the place of berries and apples or a combination of these. Stewing with apples, sugar and cloves makes a great dessert. Be aware that the fruit is very watery so limit the liquid added.

At our Mission Beach Tropical Fruit Safari presentation every Monday and Tuesday at 1.00pm sharp at the Mission Beach Visitor Information Centre, you can learn about and taste fruits just like this beauty.

Terri Scarborough
Tropical Fruit Safari Presenter

Join us on Facebook

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , , , , | Leave a comment

The Keledang

Posted on April 29, 2013 by Mission Beach Tourism

keledang "mission beach tropical fruit safari" "mission beach" "tropical fruit tasting"This unusual looking fruit with the unusual name hits the tastebuds with real impact – a delicious burst of the tropics in a tiny delectable fruit. Named for the region in Indonesia from which it originated, the Keledang is similar in structure to the Jakfruit, although vastly different in size. The Keledang grows to about a maximum one kilo.

This round fruit is 12 to 15 cm across, orange-brown in colour when ripe, and is regularly divided or ’tiled’ by small bumps on the skin. The core is thick and the small fruits are protected by a inedible ribbon like cocoon of flesh. The ripe fruit should break open easily by gentle pulling. There is a strong detectable sweet fruity aroma.

Inside are multiple small yellow to deep orange pods of fleshy fruit surrounding a dark seed (inedible). The taste is superb. A full ripe opulent flavour with a long extraordinary cloying finish. The taste is sweet and tangy, and on the palette is creamy and silk-like. This is a taste not to be forgotten, and is best eaten just as it comes.

The Keledang tree produces a beautiful timber and in some parts is used in the making of exquisite furniture and fittings.

This amazing fruit is grown quite successfully in this region and is currently an inclusion in our Tropical Fruit Safari presentation every Monday and Tuesday at 1.00pm sharp at the Mission Beach Visitor Information Centre. A true ultra tropical fruit.

Terri Scarborough
Tropical Fruit Safari Presenter

Join us on Facebook

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , , | Leave a comment

The Brazilian Cherry

Posted on April 24, 2013 by Mission Beach Tourism

The Brazilian Cherry – Tropical Sth America’s

"brazilian cherry" "mission beach tropical fruit safari"Many people will think that this little cherry is a native of Australia, after all, it has been around a long time. However it is named for its origins – Brazil and the tropical Americas. In Brazil it is known as Pitanga, a small shiny red fruit grown on a large shrub or small shiny leafed tree. It is also known as the Surinam Cherry. Its fragrant white flowers mature into lobed fruits about 2cm in diameter.

The Brazilian Cherry’s taste is quite unique, ranging from sweet to very sour, depending on the level of ripeness. Best eaten when deep red and very ripe. The initial impact is strong, with a sharp acidic attack on the palette. There is a mix of sweet and tart, with sometimes a slight hint of turpentine, although I have often thought of them as having a rather perfumed taste. Either way, the after-taste is long and acidic.

The fruit makes a wonderful jam or jelly but my savoury tastes often lead me to experimenting with the unusual. My Chilli Cherry Sauce is a great addition to fish or chicken or even pork. So when next you discover a good supply of this unusual fruit, give this a try.

1 cup of Brazilian Cherries, chopped and seeded
1 cup of ripe tomato, skinned and chopped (canned is ok too)
1 medium onion, finely chopped
2 cloves garlic chopped or pressed
1 Chopped and seeded red chilli (or use chilli flakes to taste)
1 Tabs. sugar
1 Tabs. Red Wine Vinegar
Salt & pepper to taste
Butter/Olive Oil

1. Gently fry in pan, using a small mix of butter and olive oil, the onion, garlic and chilli. Cook slowly till onion is soft and clear.
2. Add chopped cherries and the tomato and mix through.
3. Add sugar, vinegar and salt and pepper to taste.
4. Continue cooking over low heat until mixture reduces and thickens slightly.

The sauce can be processed to make smooth, but I prefer to use it as is. Can be served warm or cold.

The Mission Beach Tropical Fruit Safari is at the Mission Beach Visitor Information Centre every Monday and Tuesday at 1.00pm. Arrive by 12.45 to get your entry ticket.

Terri Scarborough
Tropical Fruit Safari Presenter

Join us on Facebook

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , | Leave a comment

Mangosteen

Posted on April 16, 2013 by Mission Beach Tourism

The Mangosteen – Queen of the Tropical Fruits. South East Asia.

Revered and celebrated by South East Asians for hundreds of years, the Mangosteen is a tropical fruit, which once tasted, will certainly not be forgotten. This unusual but attractive looking fruit contains a dark purple rind and boasts a sweet white pulp in segments similar to an orange, and is roughly about the size of a tangerine. Before ripening, the Mangosteen shell is fibrous and firm, but becomes soft and easy to pry open when the fruit ripens. Its taste is beyond compare, sweet, delicate, and juicy. The flavour has a hint of citrus tang with a floral peachy undertone. The impact on the palette is immediately obvious, undemanding but pleasant. Just tastes delicious!

The texture is light and creamy and silk like and seemingly, just melts in the mouth. Its after taste is elegant, graceful and lush. You’ll never want it to fade.

The Mangosteen, like many ultra tropical fruits offers numerous health benefits in the form of antioxidants – both the fruit itself and the skin are incredibly potent disease-fighters. When next making a fresh fruit or vegetable juice, pop in some Mangosteen segments and just a little of its skin (this is the part that really packs a punch but too much will make it sour and astringent). But be aware, the skin contains a purple pigment which can be used a dye, so will stain if splashed on clothing.

Forbidden fruit? Not the Mangosteen. The Mission Beach Tropical Fruit Safari is at the Mission Beach Visitor Information Centre every Monday and Tuesday at 1.00pm. Arrive by 12.45 to get your entry ticket.

Terri Scarborough
Tropical Fruit Safari Presenter

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , , , | Leave a comment

BUILDING STRENGTH AND CAPACITY

Posted on March 30, 2013 by admin

March 2013
MEDIA RELEASE

Recognising a need for Not for Profit Groups in the Cassowary Coast region to strengthen community capacity and resilience, Mission Beach Business and Tourism sort State Government funding to empower Community groups.  This recognition became reality when the project called ‘Strengthening Community Capacity’ was proudly funded by the Queensland Government’s Building Rural Communities Fund.

conus business consultancy service, mission beach business and tourism, building strength and capacity, Engaging Conus Business Consultancy to provide strategic planning workshops and mentoring for Community Groups, provision was made for three highly interactive half day strategic planning workshops in Tully, Innisfail and Mission Beach.  The project incorporated explanation of strategic planning concepts and tools relevant for community groups.  The next stage provided face to face mentoring for individual community groups over a period of six months.

The objectives included empowering community groups by supplying them with effective strategic planning knowledge that can be actively applied to individual situations and to capitalise on information learnt in the workshops by supporting it with effective mentoring.

Strong positive customer feedback after all the workshops was received, supporting highly successful outcomes for the groups achieving the projects aim which was to build community resilience.  In their feedback Tropical Froggery (Innisfail) thanked Conus for time spent mentoring/strategic planning and said that information gleaned had been invaluable giving the group new insight and encouragement to continue.  They also thanked the State Government and Mission Beach Business and Tourism for their roles in providing these informative workshops.

We are collectively excited to see groups marching forward with determination, renewed energy and focus.

Posted in MISSION BEACH TOURISM | Tagged , , , , , , , , , , | Leave a comment

Yellow Sapote or Canistel

Posted on March 28, 2013 by Mission Beach Tourism

Yellow Sapote or Canistel – Central and Sth America

There are a variety of Sapotes available, the Black Sapote or Chocolate Pudding Fruit, the apple-like White Sapote, the deep orange Mamey Sapote and the Yellow Sapote or Canistel. Each has a different appearance and a different taste, as they are not necessarily related. The word ‘sapote’ was derived from the Aztec word ‘tzapoti’ which was a word commonly used for ‘edible fruit’. The yellow or golden version was an important part of the diet in Ancient Peru. It comes in a variety of shapes and sizes from round to pointed and oval.

"yellow sapote" sapote "mission beach tropical fruit safari"The Yellow Sapote is a yellow to golden waxy skinned fruit, with a rich flavour and a consistency of hard boiled egg yolk. Some fruits are quite dry and flaky, others can be more moist in texture. The flesh is sweet, so a little hard to relate to its egg yolk appearance. It is nutty and pumpkin like and fills the mouth with developing buttery caramel flavours. The flavour is not unlike sweet potato with the addition of lots of butter or cream. There is not a strong detectable aroma. In fact the aroma doesn’t compliment the taste.

A sprinkle of salt and lemon juice compliments the Canistel or even mayonnaise, for the adventurous. It can be lightly baked and used as a side dish for a meal. However, its sweetness can be put to good use in custards, icecream, milkshakes or in fruit pies (similar to pumpkin pie).

Yellow Sapote Pudding
Take one ripe (soft to feel) Yellow Sapote, remove skin, cut fruit open and remove seed(s). Put to one side. Squeeze the juice of one ripe lime (best when skin is turning to pale yellow) into a bowl and remove any seeds. Add flesh of fruit to bowl and mash together with a fork or back of spoon. Add the juice of a second lime and beat together to make moist and smooth. Other fruits can be added if you find the Sapote too rich in taste. Mango, pawpaw, banana or even avocado is suitable. Serve into individual dessert bowls or glasses and top with a little creamy natural yoghurt. High in antioxidants, high in protein, and high in energy. A little goes a long way. Enjoy.

The Mission Beach Tropical Fruit Safari is at the Mission Beach Visitor Information Centre every Monday and Tuesday at 1.00pm. Arrive by 12.45 to get your entry ticket.

Terri Scarborough
Tropical Fruit Safari Presenter

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , , , , , , , , | Leave a comment

The Amazing Banana

Posted on March 5, 2013 by Mission Beach Tourism

The Amazing Banana Central & Sth America

We like to include the banana in our Tropical Fruit Safari presentations because as well as our locally grown Cavendish banana, there are many other varieties grown here and throughout the world – over 500 species! Many of these are classified as ultra tropicals or exotics.

"cavendish bananas" "tropical fruit tasting" The banana is an amazing tropical fruit and is a meal in itself. It is rich in many vitamins and minerals, particularly potassium, as well as carbohydrates and lots of fibre.

Some of the varieties grown by our farmer are the Mona Lisa, smaller in size, with a raspberry/banana flavour and best eaten when quite soft. The Ducasse, known here as a sugar banana, is used for both cooking and eating. It is slightly more acidic and doesn’t blacken as easily as some, and the flower of this variety is sold as a vegetable. Very popular in Asian cooking.

The Red Dacca is a large cooking banana with a thick purple red skin. It has a starchy, cream to light pink flesh, and should be allowed to ripen well (skin becomes a deep red) before eating. The Plantain, although more a vegetable than a fruit, is not really a banana. It just looks that way. We showcase two varieties, the Pacific, a huge specimen that is delicious cooked or fresh, and the Elephant Tusk, another variety that must be quite black (ripe) before eating fresh. The Plantains contain less sugar and more starch than others, and so are better for cooking. Eaten fresh, they must be very ripe and chewed well to aid digestion of the high starch content.

"red daccas" "tropical fruit safari"The tiny PNG variety, the Goli Goli Pot Pot (Monkey Banana) , is a favourite for its smooth creamy consistency and its sweet fruity tang. It has a definite strong impact on the taste buds. There is a dry earthiness in the finish, particularly if not overly ripe.

For a very special dessert, try this at your next BBQ or dinner party:

1. Peel and slice banana lengthwise and put into a pan over a low flame with a knob
of butter.
2. Add a good sprinkle of brown sugar, turning occasionally and allowing to
caramelize.
3. Add a splash of rum and allow to reduce.
4. Serve with a scoop of vanilla icecream. Delicious!

The Mission Beach Tropical Fruit Safari returns from its summer break in on the 18th of March, so watch our website for a commencement date. Every Monday & Tuesday from 1.00pm.

Terri Scarborough
Tropical Fruit Safari Presenter

Join us on Facebook

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Lychees

Posted on February 28, 2013 by Mission Beach Tourism

Lychees are native to China and were brought to Australia in the 1880s. A favourite treat in our summers, this delicious exotic fruit is small with a bumpy leathery skin. Mature lychees are 40 to 50 cm around and are a bright pinkish red when ripe. The slightly tough skin is peeled off to reveal translucent grape-like juicy flesh, with a similar crunch to the bite, however sweeter than a grape. The flesh is delicate, and the fruits have a sweet, slightly musky aroma. Some describe this detectable aroma as having a hint of floral or perfume. There is one dark shiny inedible seed inside the flesh.

lychees "mission beach" queensland "tropical fruit safari" "fruit tasting"Lychees are slightly acidic in taste, although that sweetness dominates. Served cold, they are wonderfully refreshing and palate cleansing. The flesh is silk-like on the tongue. It has excellent balance and taste and there is an after taste of sweet floral hints.

Lychee is a member of the soapberry family (soapnut tree) and is high in Vitamin C and the essential mineral Potassium. Lychee also has flavanoids with powerful antioxidant potential, which might help ward off a host of ailments but can only be good for us.

Scientists in China discovered that these flavonoids were found to inhibit the growth of cancer cells, especially effective against human breast cancer – very promising for the future.

As with most ultra tropical fruits, the lychee is best eaten fresh, but it can also be preserved by canning. It’s often made into jams, jellies, sauces, purees, and preserves. Lychee is a favourite addition to salads and desserts but can also be a wonderful contrast in a savoury dish.

Try this one for something different.

Barbecued Pork with Lychee and Asian Baby Greens
1/2 cup walnut halves 2 pork fillets
3 tsp Chinese five spice 1 garlic clove, crushed
1/3 cup soy sauce 1 x 100g pkt Asian baby greens (Woolworths brand)
12 lychees, peeled, halved 1/4 cup peanut oil
1 garlic clove, extra, crushed Pinch of salt

Heat a small non-stick frying pan over medium heat. Cook walnuts, tossing occasionally, for 3 minutes or until toasted. Remove from heat. Coarsely chop and set aside until required.

Place pork fillets in a large glass bowl. Combine five spice, garlic and 2 tbs of soy sauce in a jug and pour over pork. Turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate, turning occasionally.

Preheat a barbecue grill or chargrill on medium-high. Drain pork from marinade and reserve. Cook on preheated grill, brushing occasionally with marinade, for 8 minutes each side or until juices run just pink to clear when pierced with a skewer. Transfer to a plate and set aside for 10 minutes to rest.

While the pork is resting, place Asian baby greens, lychees and walnuts in a large bowl. Combine peanut oil, extra garlic and remaining soy sauce in a jug and drizzle over the salad. Gently toss to combine. Taste and season with salt.

Thickly slice the pork across the grain. Add to the bowl with the lychee and Asian baby greens salad and toss to combine. Serve immediately.

Enjoy!

The Mission Beach Tropical Fruit Safari is at the Visitor Centre every Monday and Tuesday at 1.00pm. Arrive by 12.45 to get your entry ticket.

Terri Scarborough
Tropical Fruit Safari Presenter

Join us on Facebook

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , | Leave a comment

Davidson Plum

Posted on February 7, 2013 by Mission Beach Tourism

The Davidson Plum – a true Aussie

Guests at our Tropical Fruit Safari often ask why we don’t have many true Australian native fruits to taste. My answer to that is although we have many Australian native fruits, nuts and berries, not many of them are palatable to us in their fresh raw state. But many are exceptional used in cooking and the Davidson Plum is one of these. It has fast become a favourite bush fruit.

"davidson plum" "mission beach" queenslandThe Davidson Plum (also known as Ooray or sour plum) can be found in tropical rainforests in Queensland and northern NSW. This tree bears stunning clusters of plum-like fruit with deep dark purple skin and vibrant dark-red flesh. The delicious tangy acid taste makes the fruit a favourite for jams and wines, but for those who appreciate a sharp tasting fruit it is delicious eaten fresh (although most find the Queensland variety too tart to eat this way).

The dark red flesh contains two unusual flat seeds. The skin is thin but on the tougher, leathery side, and is covered with very fine hairs. The fruit will drop when ripe without too much damage. Washed and drained, it can be frozen successfully for a later date. The larger firmer fleshed Plum is great for making sauces, both sweet and savoury.

Both the flavour and colour of Davidson Plum are quite intense and packed with anti-oxidants. A little Davidson plum goes a long way to colour and flavour ice cream, mousse and sweet sauces. It makes a sensational fruity savoury sauce and gives kangaroo goulash a rich fruity tang. Try it steeped in brandy with sugar as a liqueur. The skins contain some tannin which makes it an ideal crop for making fruit wine – there are some excellent local Davidson Plum wines at our neighbouring Murdering Point Winery which I highly recommend.

Terri Scarborough
Tropical Fruit Safari Presenter

Join us on Facebook

Davidson’s Plum Chutney
Ingredients:
500g onions, sliced 1 garlic clove chopped
butter for frying 200g brown sugar
200g Davidson’s plums, de-seeded and chopped
100g sultanas 100ml dry white wine
a pinch of curry powder 100ml white wine vinegar
1 clove

Method:
Gently pan fry the onions and chopped garlic in a little butter until transparent. Do not brown. Add the remaining ingredients and boil for 1 to 2 hours or until thick stirring occasionally. Note: For a little bite, try adding a finely chopped and deseeded red chilli.

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , , , , | Leave a comment

Giant Granadilla

Posted on January 31, 2013 by Mission Beach Tourism

If you love the flavour of passion fruit, you will also enjoy this giant of the Passiflora family. Also known as the Golden Passion Fruit, this delicious fruit is native to the Tropical Americas, although now well grown across South East Asia and of course Australia. The fruit grows on a vine which produces a stunning red and purple flower.

granadilla "giant passion fruit"There are various strains with different sizes and quality. The most common is sweet and aromatic, with melon like flesh inside a delicate thin skin. The skin changes from a firm pale green to a soft yellow colour when ripe. The fruit has a thick layer of white to pinkish juicy flesh, which on its own is quite delicate in flavour. The initial impact is feeble. However, inside the fruit is a cavity filled with large passion fruit like seeds or pulp (arils) with a sweet tangy acidic taste. The delicacy of the flesh and the sharp acidity of the arils complement each other in flavours. While the flesh is soft and fresh in taste, the arils have real backbone with a big full ripe flavour.

The flesh of the fruit can be added to fruit salads with a squeeze of lemon, or it can be sliced and cooked with sugar and eaten as a dessert with cream or ice cream. The stewed fruit and added raw seed pulp make an amazing pie filling. The young unripened fruit may be steamed or boiled and served as a vegetable.

The ripe fruit must be handled very gently as it marks and bruises easily. For this reason it is not a commercially viable fruit but one to be enjoyed where and when available.

Come and taste for yourself at our Tropical Fruit Safari every Monday and Tuesday at 1.00pm at the Visitor Information Centre. Come early to be seated on time.

Terri Scarborough
Tropical Fruit Safari Presenter

Join us on Facebook

Posted in Tropical Exotic Fruits | Tagged , , , , , , , , , | Leave a comment