Recipes

2 lbs. shrimp, steamed or boiled
3 small starfruit, cut in stars
1 large purple onion, thinly sliced
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper
Juice of 1 lime
3 tbsp. vegetable oil

Peel shrimp and rinse. Mix shrimp, onions, parsley, salt, pepper, lime juice and oil. Add starfruit slices and gently toss so as not to break the stars. Serve chilled.

CHICKEN STAR FRY

2 tbsp. cornstarch
2 tbsp. lime juice
2 tbsp. water
2 tbsp. oil
1 chicken breast, boned and sliced
1/4 cup sesame seeds
1/4 cup green pepper, chopped
1 cup broccoli, cut diagonally
1 medium onion, sliced
2 tbsp. fresh ginger, grated
1-2 starfruit, cut in stars
Soy sauce, salt & pepper to taste

Combine cornstarch, lime juice and water. Set aside. Heat oil on medium in a skillet or wok. Add chicken slices and sesame seeds, cooking until sesame seeds are tan. Mix in green pepper, broccoli, onion and ginger. Stir until vegetables are slightly wilted. Add cornstarch mixture and continue to cook until sauce is thick and clear. Turn off heat, add starfruit slices and seasoning. Serve immediately over fluffy rice.

MANGO AND STARFRUIT SMOOTHIE

The exotic taste of this quenching cooler is irresistible.

8 ounces plain yogurt, drained
1 cup fresh orange juice
3 large starfruit
2 large mangoes, peeled and seeded

In a blender, purée all ingredients until smooth. Chill.
Makes 6-8 cups.

STARFRUIT JUICE

Cut a fully ripe starfruit in half like an orange. Squeeze on a citrus juicer. Delicious combined with orange juice or added to taste in mixed drinks.

HOT SPICED FRUIT

1/2 cup pure orange marmalade
2 tbsp. butter or margarine
1 cinnamon stick
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 cup pineapple juice
2 cups canned peach halves, drained
2 cups canned pear halves, drained
2 cups fresh starfruit, cut in stars
Combine marmalade, butter, spices and pineapple juice in saucepan. Bring to a boil and cook 2-3 minutes. Reduce heat, gently stir in fruits, and simmer for 20 minutes. Serve over ice cream or a slice of pound cake.

STARFRUIT RISOTTO

Arborio rice absorbs the high proportion of broth and wine used, creates a slightly chewy, nutty-flavored taste, and at the same time produces a creamy consistency. Use a wooden spoon to stir the risotto so you don’t damage the tender grains of rice.

2-1/2 quarts chicken broth, either homemade or low-sodium canned
2 tbsp. unsalted butter
2 tbsp. olive oil
2 cups Arborio rice
1/2 cup sweet white wine
4 tbsp. heavy cream
Season with salt and freshly ground pepper
2 medium starfruit; one finely chopped and one sliced for garnish
zest of 1 lime for garnish

Bring broth to a simmer in a saucepan and keep it hot for the rest of the cooking time. In a heavy 3-quart casserole, heat the butter and oil over medium high heat.

Reduce the heat and add the rice and stir to coat it thoroughly with the oil, about 3 minutes. Pour in the wine and let the rice absorb it, stirring to make sure the rice doesn’t stick.

Add a ladleful of broth and stir the rice frequently. When the broth has been absorbed, add another ladleful. Stir frequently, adding more broth as required. Never let the pot get too dry. Repeat until the rice is firm but tender, without a chalky center, about 20 minutes. Stir in the heavy cream. Remove from the heat and mix in the chopped starfruit. Season with salt and pepper to taste. Transfer to a greased bowl; pack it firmly. Invert onto a serving plate and garnish with sliced starfruit and a sprinkle of lime zest.
Serves 6.