Here is a simple snack or dessert for your next social gathering. Like the other Island-themed foods I'm sharing with you, I encourage you to be creative with its ingredients to shape a tasty treat that meets the needs of your unique palette!
This is recipe is another culinary inspiration from Caroline Farias, who was a special friend and the subject of Conversations with Caroline Kuliaikanu`ukapu Wilcox DeLima Farias, a print and audio book I am shaping to present the seven oral history interviews I conducted between 1992 and 1993. You can learn more about the project on the page offered on the above menu...
Carol's Passion Fruit Candy
This recipe uses a base of passion fruit pulp, but you can substitute other fruits as you may wish…
1/2 Cup of passion fruit pulp
[You can substitute another fruit if you wish...]
2 1/2 Cups dry shredded coconut
Chopped walnuts or pecans, or slivered almonds
[Sufficient to meet your desired balance for taste and appearance]
PREPARING THE PULP
Peel and chop fresh passion fruit or other fruit. Press through a coarse sieve to remove seeds.
MIXING AND SHAPING YOUR FRUIT BALLS
Combine fruit pulp with about two-thirds of the confectioner's sugar. Beat mixture until the texture is creamy. Add one half of the coconut and sufficient additional sugar to form a soft ball.
GARNISHING YOUR FRUIT BALLS
Roll candy balls into shredded coconut and place in a lightly buttered baking dish or pan. Top each ball with nut meats.
Allow candy to harden at least 8 hours in a cool place. Once the balls have hardened sufficiently, plastic wrap can be placed over the pan which can then be placed in the refrigerator.
I never sampled this recipe at Carol's home, but I can picture her offering it to her daughters and grandchildren as an after-school snack. Personally, I think it's a light sweet to serve after a meal that might include the teriyaki chicken I offer on another page, as well as your own favorite barbecued feast!
Copyright © from 2010 Jeanne Burrows-Johnson - All Rights Reserved