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Prize Winning Passion fruit (Lilikoi) Recipes

Prize Winning Passion fruit (Lilikoi) Recipes

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Published by witchratt
Prize winning passion fruit (known in Hawaii as lilikoi) recipes compiled in "old" Hawaii in 1955 by Eleanor Matsumoto as part of the University of Hawaii extension service. These award-winning recipes were collected from among the local community and consist of pies, jams, cakes and punches.
Prize winning passion fruit (known in Hawaii as lilikoi) recipes compiled in "old" Hawaii in 1955 by Eleanor Matsumoto as part of the University of Hawaii extension service. These award-winning recipes were collected from among the local community and consist of pies, jams, cakes and punches.

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Published by: witchratt on Jun 09, 2013
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08/03/2013

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Universityof
Hawaii
CooperativeExtension
Service
leaflet
29
 
Prize-WinningPassion
Fruit
Recipes
Foreword
This
collection
of
passion
fruitrecipes
contains
the
prize
winners
in
the
Passion
Fruit
Product
Show
conducted
by
the
Subcommittee
of
the
Support
IslandEconomy
Committeeof
theHawaii
Federation
ofWomen's
Clubs
on
October
6,
1955.
Theyellow
passion
fruit
was
used
in
all
the
recipes
since
thisvariety
grows
ona
lower
elevationthanthe
purplepassion
fruit
and,
therefore,
morereadilyavailable.
Theyellow
passion
fruit
is
an
excellent
source
ofprovitamin
A
and
niacin,
agood
source
of
riboflavin,and
a
fair
source
of
ascorbic
acid.
The
natural
high
acidity,
due
largely
to
citric
acid,
ischaracteristic
of
the
passion
fruit.
Thisgives
thejuice
a
distinctiveflavor
and
its
good
keepingquality.
Passion
fruit
also
has
a
fragrant
and
pleasant
aroma.
These
characteristics
make
the
passion
fruit
juice
especially
good
foruse
as
a
blend
to
enhancethe
flavorof
otherfruit
juices.
The
fruit
usually
ripensduring
the
summer
and
fall,
and
some
as
late
as
January.
Frozen
passion
fruit
nectar,
however,
is
always
available
in
the
market.
Theyellow
passion
fruit
has
enough
acidbut
insufficientpectin
to
make
agood
jelly.
Jellycanbe
made
with
it,
however,
with
commercialpectin.
In
using
passionfruit,
itis
important
to
remember
thatheat
destroys
the
delicate
flavor
ofthe
fruit.
For
this
reason,
when
the
juice
is
used
in
cooked
recipes,
it
shouldbe
added
after
the
other
ingredients
have
cooled.
Eleanor
A
0
Matsumoto
Consumer
Information
Specialist
 
TABLE
OF
CONTENTS
Page
Passion
Fruit
Product
Show
and
Recipe
ContestCommittee
2
PASSION
FRUIT
CAKEDIVISION
Two-Layer
Cakewith
Frosting
and
Filling
Passion
Fruit
SpiceCake
Mrs.
Esther
Okano3
ButterCakewith
Lilikoi
Butter
Crunch
Forsting.
Mrs.
ALice
Loo
4
Passion
Fruit
JellyCakewith
Foamy
Frosting
..
Mrs.Mary
McGill5Chiffon
Cake,
no
Frosting
Passio'n
Fruit
Chiffon
Cake
Mrs.
Bernice
L.
Gan
6
Passion
Fruit
Chiffon
Cake
Mrs.
Helen
K.
Fujinaga
6
Passion
Fruit
Chiffo'n
Cake
Mrs.
Elsie
Perki'ns
6
PASSION
FRUIT
PIE
DIVISION
One
Crus
t
Meringue
Pie
Passion
Fruit
Meringue
Pie
Mrs.
Louise
Clark
7
Passion
Fruit
Meringue
Pie
Mrs.
Vivian
Y.
Shinmoto
8
Passion
Fruit
Meringue
Pie
MissArlene
Hee
8Baked
Crust
Chiffo'nPie
Lilikoi
Jello
ChiffonPie
with
Coconut
Pastry
a'nd
Topping
Miss
Ruby
W.Wong9
Passion
Fruit
ChiffonPie
Mrs.
Julia
lug
10Passio'u
Fruit
ChiffonPie
Mrs.
Helen
M.
Tanaka
10
PASSION
FRUIT
PUNCHDIVISION
Hawaiian
Delight
Punch
Mrs.
AliceLoo
11
Passion
Fruit
Punch
Mrs.
Louise
Clark
11
Passion
Fruit
Punch
Mrs.
K.
C.
Tom
......•...•..
11
PASSION
FRUIT
JELLY
DIVISION
Passio'u
Fruit
Jelly
Mrs.
RuthOtake
12
Passion
Fruit-Guava
Jelly
Mrs.Elsie
Perkins
12
Lilikoi
Jelly
Mrs.
MaybelleRoth
12
SCORECARDSUSEDINJUDGING
......•..................................
13
FROZEN
PASSION
FRUIT
JUICE15-

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