1 tsp olive oil
2 each shallots, chopped
1 1/2 cups white wine
2 cups guava puree
1 purple dragon fruit
2 tbsp butter
salt & pepper
Put olive oil in a pan over medium heat.
Add shallots and sauté until they are translucent.
Deglaze the pan with the wine, bring to boil and simmer for 15 minutes or until the alcohol has evaporated (the wine should be reduced by about one-half).
Add the guava juice and dragon fruit then simmer for an additional 15 minutes.
Puree and strain through a fine mesh strainer.
Return to the heat and bring back to a boil.
Whisk in butter, season with salt and pepper. Keep warm until use.
If you are making the sauce in advance, cool the sauce down after it has been strained and refrigerate until needed. When you are ready to use the sauce, reheat and finish with butter, salt and pepper.
The sauce goes great with any fresh Hawaiian fish!
3 large Kona Dragon fruit
1 box of commercial tempura batter
light cooking oil
1. Peel and cut dragon fruit into 1 inch wedges or cubes and place in freezer at least 3 hours before making tempura.
2. Prepare tempura batter following directions on box. Add a few ice cubes to tempura batter to keep it cold.
3. Prepare oil, at least 3 inches deep and heat.
4. Remove cut dragon fruit from freezer. Dip individual pieces in batter and gently place into hot oil using long cooking chop sticks or long spoon. Depending on the size of the pot used for heating the oil, you can cook 4 or 5 pieces at a time. Immediately after placing dragon fruit into oil, drop a little excess batter into the oil on top of the frying pieces of fruit this can create unusual "dragon like" shapes.
5. Remove from oil when golden brown and drain oil with strainer or paper towel.
Serve with syrup drizzled over the fruit or with ice cream.
Fruit syrups can be made with pieces of guava, banana and other tropical fruit. Mixed fruit tempura with a variety of dipping sauces is an exciting way to end a great meal.
Syrups made with our local fruit can be used with desserts, pancakes or mixed with other condiments for grilling and baking. A variety of fruit can be used such as lilikoi, jaboticaba, guava, tropical apricot, poha, Mysore berry, loquat and grumichama.
1. Process edible portion of fruit into juice and bring to boil. For jaboticaba, lilikoi, tropical apricot, add an equal amount of sugar and bring back to boil stirring constantly.
2. With other fruit add a lesser amount of sugar to taste.
3. After the fruit and sugar mix has come to a full boil, remove from heat. This can be jarred for future use following established USDA guidelines or placed in a container and refrigerated. Fruit syrups will keep for 6 months in a sealed jar in the refrigerator.