Season’s eatings

springEVERYDAY

It’s the brightest time of year on the produce shelves. Think juicy, zesty and tangy, because we’re showing off all things tropical

PHOTOS: TOBY MURPHY RECIPES & STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

SEASON’S EATINGS TROPICAL FLAVOUR TROPICAL FLAVOUR STATION STATION

DEPUTY FOOD EDITOR, GAIL DAMON, SHARES HER SECRETS TO ADDING FLAVOUR AND PACKING A PUNCH

PINE PAIRINGS Pineapples love other tropical fruits and add sweetness to salsas and baked dishes, whether sweet or savoury. THEY ALSO LOVE Ginger: Adds a spicy zing. Use freshly grated with pineapple in salsas or juices. Chilli: Red or green for a sweet-and-spicy combo. Salt: A sprinkle cuts the sweetness a bit.

GOING COCONUTS Coconuts are a great addition to curries, and used toasted in sambals and salads.

THEY ALSO LOVE Cumin: Ground or toasted whole. Coriander: Toasted seeds or fresh leaves. Lemongrass: Adds aromatic citrus notes.

MAGIC WITH MANGO

Pairs well with fresh fl avours and bold spices, citrus and other tropical fruit. Similar to chutney, adding fresh mango to curry or rice dishes gives a sweet fi nish.

THEY ALSO LOVE

Lime: Adds zesty, citrus notes. Cardamom: Toasted and used with mango in savoury and sweet dishes. Coriander: Fresh leaves chopped with mango in a salsa or salad.

JERK CHICKEN AND PINEAPPLE TRAYBAKE

A four-step recipe ideal for a quick weeknight dinner. The magic is all in the spice rub and roasted pineapple.

6-8 chicken thighs and drumsticks 2 red onions, quartered 1 pineapple, peeled and cut into chunks Olive or canola oil, for coating

Mango sambal

(see opposite) and fl atbreads, for serving

Jerk spice rub:

4-6 sprigs fresh thyme 2 cloves garlic, minced 1 Tbsp (15ml) each cayenne pepper and

smoked paprika

Handful parsley, chopped Salt and milled pepper 1 tsp (5ml) each ground allspice, cinnamon, nutmeg and chilli

fl akes

1 Tbsp (15ml) brown

sugar

Juice (60ml) and grated peel of 2 limes + extra wedges for serving

SERVES 4- 6

Preheat oven to 180°C. Place chicken, onion and pineapple in a deep baking dish. Cover with oil (use your hands) so that it’s well coated. Combine spice rub ingredients and coat chicken. Bake for 30-40 minutes until chicken is cooked. Serve with mango sambal, fl atbreads and lime wedges.

SWEET AND A-PEEL-ING

GOOD IDEA For a quick sambal, combine 1 cubed mango, ½ chopped red onion, 1 sliced red chilli, a handful chopped coriander and a generous squeeze of lime or lemon juice.

Pineapples, the queens of tropical fruit, are available throughout the year. They add an amazing burst of fresh and sweet flavour to a dish, and are quite a hit when paired with a touch of spice.

TRY THIS

PnP COCONUT ON THE RUN CHUNKS (150g)

Fresh coconut is great for snacking, and can be grated (or shaved with a veg peeler) to add extra fl avour to just about any dish.

GREENS & GRAINS SALAD WITH CARAMELISED COCONUT AND TROPICAL CURRY DRESSING

No ordinary salad, with a sweet-tangy dressing and crunchy coconut.

Tropical dressing:

1 cup (170g) mango

chunks

Pulp of 2 fresh passion

fruits

2 cloves garlic, minced Grated peel of 1 lime 1 Tbsp (15ml) Dijon or

wholegrain mustard

½ cup (125ml) olive oil 1 Tbsp (15ml) honey Knob ginger, grated 1 tsp (5ml) curry

powder

Salt and milled pepper

Caramelised coconut:

2 cups fresh coconut chunks, shaved (or use coconut fl akes) 1 Tbsp (30ml) canola

oil

2 Tbsp (30ml) soy

sauce

1 tsp (5ml) smoked

paprika

1 Tbsp (15ml) maple

syrup

½ cup (125ml) each cooked bulgur wheat, barley and buckwheat Handful chopped fresh

parsley

350g broccoli fl orets or PnP Tasty Stem

broccoli

1 packet (125g) sugar

snap peas

1 packet (250g)

asparagus

1 avocado, cut into chunks 2 kiwi fruits, one cubed, one sliced ¼ cup (60ml) dried

cranberries

SERVES 4

Blitz dressing ingredients in a blender until smooth. Season. Toss caramelised coconut ingredients together, season and spread out on a lined oven tray. Bake at 160°C for 2030 minutes until crispy. Combine the cooked grains and parsley in a bowl. Season. Boil broccoli, peas and asparagus for 1-2 minutes, then refresh in ice-cold water. Spoon mixed grains on a serving platter and arrange the blanched vegetables on top. Add avocado, kiwi fruit, cranberries and a generous sprinkle of caramelised coconut. Drizzle with dressing and serve as is or with your favourite protein.

YOU MAKE ME COCONUTS

These tropical beauties are amazingly versatile! Coconut takes on fl avour really well and can be used in many ways – from its water to its fl esh, shaved over salads and rice, or turned into crispy golden fl akes that add crunch to any dish.

PASSION POWER

Passion fruit is at its sweetest and ripest when it’s a dark purple colour and appears to be more wrinkly.

EASY PASSION FRUIT MOUSSE

This creamy, sweet and slightly tangy dessert can also be made with storebought granadilla pulp, and a coconut crumble base or topping.

1 can (385g)

condensed milk

1 tub (230g) medium- or full-fat cream

cheese

Pulp of 6-8 passion fruits or 2 tubs (240g each) granadilla pulp + extra for topping (optional) 1 cup (250ml) cream, chilled Crushed biscuits or crumble (see ‘Good Idea’ right), for topping (optional)

SERVES 4-6

Combine condensed milk, cream cheese and pulp until smooth. Whip cream to stiff peaks. Whisk ¼ whipped cream into condensed milk mixture. Fold in remaining cream until well combined. Spoon into serving glasses and chill in the fridge for 1-2 hours until set. Serve as is, or topped with passion fruit pulp, or biscuits or crumble if you like.

GOOD IDEA To make a crumble, combine 1 cup (120g) fl our and ½ cup (125ml) each butter and desiccated coconut or shredded fresh coconut until it resembles coarse breadcrumbs. Bake for 10-15 minutes at 180°C until golden.