🍴 Grumichama Spoon Drizzle

Ingredients

• Ripe grumichama fruit (Eugenia brasiliensis), pulp only
• Water, a small splash
• Vanilla ice cream, for serving

Instructions

1. Remove seeds from ripe grumichama fruit and collect the pulp.
2. Blend the pulp with a small splash of water until smooth and pourable.
3. Spoon or drizzle over vanilla ice cream and serve immediately.

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Plant Facts

Eugenia brasiliensis, Eugenia dombeyi
Grumichama, Brazilian Cherry

USDA Zone: 9-11

🍴 Black Sapote Mocha Dip

Ingredients

• Ripe black sapote fruit (Diospyros digyna), pulp only
• Cocoa powder, 1 spoon
• Condensed milk, a light drizzle

Instructions

1. Scoop the soft pulp from ripe black sapote fruit and remove any seeds.
2. Mix the pulp with cocoa powder until evenly blended.
3. Stir in a light drizzle of condensed milk until smooth and silky.
4. Serve as a dip or spread and enjoy immediately.

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Plant Facts

Diospyros nigra, Diospyros digyna, Diospyros obtusifolia
Black Sapote, Chocolate Pudding Fruit, Black/Chocolate Persimmon

USDA Zone: 9-11

🍴 Patchouli tea

Ingredients

• Fresh Patchouli leaves - a few leaves
• Hot water - 1 cup
• Honey - to taste (optional)

Instructions

1. Rinse fresh Patchouli leaves gently.
2. Place leaves in a cup and pour hot (not boiling) water over them.
3. Steep for 5 to 7 minutes.
4. Add honey if desired and enjoy warm.

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Plant Facts

Pogostemon cablin, Pogostemon patchouli, Pogostemon heyneanous
Patchouli, Pucha-pat

USDA Zone: 9-11

🍴 Banana Skillet Fritters

Ingredients

• 1 ripe banana
• 1 tablespoon flour
• Oil for pan searing

Instructions

1. Mash the ripe banana in a bowl until smooth.
2. Stir in the flour to form a thick batter.
3. Heat a lightly oiled skillet over medium heat.
4. Drop small spoonfuls into the pan.
5. Cook until golden and crisp outside, flipping once.

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Plant Facts

Musa sp.
Banana, Bananier Nain, Canbur, Curro, Plantain

USDA Zone: 9-11

🍴 Katuk Coconut Soup

Ingredients

• Katuk leaves (Sauropus androgynus), about 2 cups, stems removed
• Coconut milk, 1 cup
• Garlic, 1 clove, minced
• Salt, to taste

Instructions

1. Wash Katuk leaves thoroughly.
2. Boil Katuk leaves in plenty of water for 15 minutes.
3. Drain completely and discard the boiling water.
4. Chop the cooked Katuk leaves.
5. Warm coconut milk in a saucepan over low heat.
6. Add garlic and simmer gently for 1 minute.
7. Add the boiled Katuk leaves and cook for 3 to 5 minutes.
8. Season with salt and serve warm.

Important Safety Note

Katuk leaves must always be boiled for at least 15 minutes and the water discarded. Do not consume raw or lightly cooked Katuk.

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Plant Facts

Breynia androgyna, Sauropus androgynus
Katuk, Star Gooseberry, Sweet Leaf, Tropical Asparagus, Chang Kok, Manis, Nutty Leaf, Rau Ngot

USDA Zone: 9-11

🍴 Avocado Miso Toast-Up

A fast, savory avocado toast with a subtle umami kick. Creamy ripe avocado is mashed with a small touch of miso, spread on warm toast, and finished with cracked black pepper. Simple, unexpected, and deeply satisfying.

Ingredients

• 1 ripe avocado
• 1/4 teaspoon white or light miso paste
• 2 slices bread, toasted
• Freshly crushed black pepper, to taste

Instructions

1. Scoop the avocado flesh into a bowl.
2. Add miso and mash until mostly smooth.
3. Spread evenly on warm toast.
4. Finish with crushed black pepper and serve immediately.

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Plant Facts

Persea americana, Persea gratissima
Avocado, Alligator Pear, Aguacate, Abacate

USDA Zone: 9-11

🍴 Sesbania flower fritters: quick-n-fun exotic recipes

🔴Delicate, floral, and fun to snack on.

Sesbania Flower Fritters

Ingredients

• 1 cup fresh Sesbania flowers (Sesbania grandiflora), washed and trimmed
• 1/2 cup all-purpose flour
• 1/2 cup cold water
• 1/4 teaspoon salt
• Oil for frying

Instructions

1. Rinse Sesbania flowers thoroughly and remove tough stems.
2. In a bowl, mix flour, salt, and cold water to form a light batter.
3. Heat oil in a pan over medium heat.
4. Dip each flower into the batter, letting excess drip off.
5. Fry until golden and crisp, about 1-2 minutes per side.
6. Remove and drain on paper towels. Serve warm.

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Plant Facts

Sesbania grandiflora, Agati grandiflora
Hummingbird Tree, Butterfly Tree, Agati

USDA Zone: 9-11

🍴 Soursop Freezer Whip

🔵Perfect for a hot day, this whip is instantly refreshing and cooling, like a little tropical breeze in a bowl.
🔵And on a cold winter day? It still tastes amazing - like a quick escape to the tropics!

Ingredients

• 1 cup frozen soursop (guanabana) pulp
• 2 to 3 tablespoons coconut milk

Instructions

1. Place frozen soursop pulp into a blender.
2. Add coconut milk and blend until smooth and thick.
3. Transfer to a bowl and freeze for 15 minutes.
4. Stir well to create a soft, slushy whip and serve immediately.

📚 Learn more:

Plant Facts

Annona muricata
Soursop, Guanabana, Graviola, Korosol, Corosol

USDA Zone: 9-11

🍴 Black pepper leaf stir-fry: quick-n-fun exotic recipes

• 🔴Saute chopped Black Pepper (Piper nigrum) leaves with garlic, chili, and soy sauce.
• 🔴Bold, peppery, and perfect with rice.

Black pepper leaf stir-fry: quick-n-fun exotic recipes

Ingredients

• 2 cups fresh Black Pepper (Piper nigrum) leaves, sliced
• 4 garlic cloves, chopped
• 3 to 5 small red chilies
• 1 tbsp soy sauce
• 1 tbsp oil
• Salt to taste

Instructions

1. Heat oil in a skillet.
2. Add garlic and chilies and saute until fragrant.
3. Add sliced Black Pepper leaves and stir-fry on medium heat.
4. Pour in soy sauce and cook until leaves soften.
5. Serve hot with rice.

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Plant Facts

Piper nigrum
Pepper

USDA Zone: 9-11

🍴 Sugar apple spoon mash: quick-n-fun exotic recipes

• 🟢Scoop out ripe Sugar Apple flesh and mash lightly with a fork, removing seeds as you go.
• 🟢Stir in a splash of chilled coconut milk.
• 🟢Serve it half-frozen like a tropical slush, eaten straight from the bowl.

Sugar Apple Spoon Mash

Ingredients

• 1 ripe Sugar Apple (Annona squamosa)
• 2 to 3 tbsp chilled coconut milk

Instructions

1. Scoop out the ripe Sugar Apple flesh and remove all seeds.
2. Mash the pulp lightly with a fork.
3. Stir in the chilled coconut milk.
4. Serve immediately or half-freeze for a tropical slush.

📚 Learn more:

Plant Facts

Annona squamosa
Sugar Apple, Custard Apple, Sweetsop-Anon, Sweetsop, Atis, Sitafal, Seetha Payam, Araticum, Sharifa

USDA Zone: 9-11