🍴 Mango chili salt bites: Quick-n-Fun exotic recipes

🟡Slice ripe mango into wedges.
🟡Sprinkle lightly with chili powder, salt, and a squeeze of lime.
🟡Sweet, spicy, salty, tangy - all in one bite!

🛒 Explore Mango varieties

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🍴 Katuk egg stir-fry: Quick-n-Fun exotic recipes

🟢Saute chopped Katuk leaves (Sauropus androgynus) with garlic and a touch of soy sauce
🟢Shen scramble in eggs.
🟢Fast, simple, healthy, and full of flavor!

🛒 Add healthy Katuk to your perennial vegetable garden

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🍴 Avocado pineapple salsa: Quick-n-Fun exotic recipes

🟢Dice avocado, pineapple, and red onion.
🟢Toss with lime juice and cilantro.
🟢Sweet, creamy, tangy, and perfect on fish or just with chips.

🛒 For home-grown ingredients you will need:

Home grown Avocado
Home grown Pineapple

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🍴 Chaya stir-fry: quick-n-fun exotic recipes

🟢Boil chaya leaves first (to remove toxins), then stir-fry with onions and eggs.
🟢Nutritious and earthy with a spinach-like taste.

Chaya Stir-Fry (Maya Spinach)

Ingredients

• 2 cups Chaya leaves, boiled first to remove toxins
• 1 small onion, sliced
• 2 eggs, lightly beaten
• 1 tbsp cooking oil or butter
• Salt to taste

Instructions

1. Boil Chaya leaves for 15-20 minutes before eating. This is essential to destroy natural toxins. Never eat raw Chaya leaves.
2. Drain and chop the boiled leaves.
3. Heat oil in a pan and saut onions until soft.
4. Add the boiled Chaya leaves and stir-fry for 2-3 minutes.
5. Push leaves to one side, pour in the eggs, and scramble.
6. Mix everything together and season with salt. Serve warm.

🛒 Add nutritious Chaya to your garden and kitchen

📚 Learn more:

Variegated Chaya - beauty meets nutrition
Chaya's health benefits: a must-have tropical leafy vegetable for sustainable gardening

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A homemade tropical wine with rich berry flavor and a hint of earthiness. This traditional Brazilian recipe turns fresh Jaboticaba fruit into a deep purple wine with a unique aroma and flavor somewhere between grape and plum. Easy to make, fun to share!

🍴 Jaboticaba wine: quick-n-fun exotic recipe

Ingredients

• 4 lb fresh ripe Jaboticaba fruits (Myrciaria cauliflora)
• 2 to 3 cups granulated sugar per gallon of pulp
• 1 gallon non-chlorinated water
• 1 tsp wine yeast (optional)
• 1 cinnamon stick or a few cloves (optional)
• Clean glass fermenting jar or food-grade bucket with loose cover

Instructions

1. Wash and lightly crush Jaboticaba fruits. Do not remove skins; they add flavor and color.
2. Mix crushed fruit with sugar and enough water to make about one gallon of pulp. Stir until sugar dissolves.
3. Cover loosely and leave in a warm place (70-80F). Stir once or twice daily. Fermentation begins within 1-2 days.
4. Let ferment 5-10 days, stirring daily. When bubbling slows, strain through cheesecloth into a clean jug.
5. Seal loosely with an airlock or vented cap. Rest 2-4 weeks in a cool, dark spot (60-70F).
6. Carefully pour clear wine into bottles, leaving sediment behind. Cork and let age a few more weeks.
7. Chill before serving. Enjoy responsibly!

Tips

• Reduce sugar to 1.5 cups per gallon for a drier wine.
• Add more sugar after first fermentation for a sweeter dessert wine.
• Add a spoon of honey for a floral note.
• Save the skins to make Jaboticaba syrup or jam.

Grow your own exotic Jaboticaba fruit

📚 Learn more:
What does Blue Jaboticaba taste like?
How Blue Jaboticaba is different from regular Jaboticaba?
What is Jaboticaba? I like the sound of this word!

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