REVIEWS

A path laden with fruits

THERE'S something for everyone in Fruitastic Malaysia, be they a fruit lover or inexperienced chef, writes JAMES HIPKISS.

If you regularly eat locally grown fruits, I suggest you buy Fruitastic Malaysia, an award-winning book by Mohana Gill.

Even if you are not a regular fruit eater, you should still buy this book as it will open your eyes to the pleasures and benefits of consuming fruit.

The book contains colour pictures of numerous fruits as well as recipes and dishes derived from them.

The first section looks at the various fruits produced and available in Malaysia, from star fruit to sapodilla, mango, avocado and more.

There are more than 30 fruits and the origin and history of each is discussed.

For example, soursop originates from the West Indies and South America while the pineapple originates from Brazil and the jackfruit is native to India and Malaysia.

The book also gives interesting facts on each fruit.

For example, the dragon fruit is actually a form of cactus, the mangosteen is not related to the mango and the pineapple is a composite fruit, the result of several hundred small berrylike fruits fusing together to form a single fruit.

Mohana also discusses the seeds and skins of several of the fruits, pointing out that the seeds of the soursop should not be eaten as they contain toxins. Dried papaya seeds taste similar to black pepper and can sometimes be used as a substitute for black peppercorns.

The author also encourages readers to use the rind of the guava as it contains five times more vitamin C than oranges.

Health benefits of the various fruits are presented in some detail.

Apart from listing the vitamins and trace elements in various fruits, other useful information is provided such as the benefit of eating pineapple at the end of a meal as the enzymes in the fruit aid digestion.

Bananas are a particularly good source of potassium and fibre while coconuts have a diuretic effect and purify the blood.

After reading it, I am sure most of us will make a mental note - "must eat more fresh fruit!".

When is a fruit ripe? What is the best way to store it? How long can it be stored? These questions are answered by Mohana.

You can tell if a custard apple is right when you gently squeeze it and it gives slightly in your hand.

Do not store bananas in a fridge as they will turn black and if stored with other fruits, the ripening process is accelerated.

One can store fresh lime in a plastic bag in the fridge for up to six weeks, and the freshly squeezed juice can be kept for up to four months.

There are plenty of useful tips like these to help you prevent wastage in your kitchen.

The second half of the book is devoted to recipes, around 70 in total, ranging from jackfruit curry and watermelon soup to papaya salsa, spiced banana chutney and grilled fruit salad as well as a variety of jams and preserves, sorbets and fruit juices.

There is something for everyone whether you favour eastern, western, spicy or mild food.

The measurements in the recipes are merely guidelines, and should be adapted and adjusted to taste.

Insecure and inexperienced chefs should not be put off as most of the recipes are straightforward.

Many of the dishes need no cooking and contain relatively few ingredients; for example, stuffed avocado with yoghurt contains eight ingredients, and with no cooking involved, can be made in a matter of minutes.

The curry and rice-based dishes are the most time-consuming and can require up to 15 ingredients. However, the instructions are clear and concise, and dare I say, idiot-proof?

A simple cooked dish with an exotic sounding name is grilled fruits with lime, lemon and ginger marmalade. Sounds quite haute cuisine but with only seven ingredients and a few lines of instructions, it is not intimidating.

The six soup dishes have simple recipes that belie their nouvelle cuisine sounding names. However, some of the soups and sorbets require the use of an electric blender.

If you do not possess one, put this item on your shopping list. You will find it indispensable once it is in your kitchen.

Alternatively, you can try the salsa dishes which require no blending, only chopping.

Children will also enjoy making and tasting the smoothies and fresh juices which are healthier than their often preferred choice of drinks that come out of a can or carton.

Just be sure to instruct them in the safe usage of the blender and they will soon be producing their own drinks.

Finally to quote Mohana: "Feel free to experiment and mix and match fruits that grab your fancy in the recipes".

This book will soon have you eating more fruit, eating healthier, and will inspire you try new variations of her recipes.

The book is published by MPH Publishing.

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