Theo’s Tip of the Month

In the West-Indies, the way we prepare our food prior to cooking is very important. It is customary to wash meat (poultry or beef) with distilled water to kill bacteria. As for fish, we use fresh lemon juice or if you happen to line near the ocean, we rinse our freshly caught fish with ocean water or sea water as we call it!! This cuts that fishy taste and enhances the flavors of the herbs and seasonings.

Fresh from the Garden
Mangos and Papayas can be found growing in this region of the Caribbean. During the mid to late summer, they become abundant throughout the islands. You cannot pass a local vendor without finding mangos or papayas on sale.

Try this Fresh Fruit Idea..
Chilled Mango-Papaya-Mint Fruit “Coulis” Soup Topped with a Cinnamon Coconut Whipped Crème

Mango/Papaya Mint Fruit Soup
1 ea Mango (diced)
1 ea Papaya (Diced)
8 oz Passion-fruit Juice
1 oz Pear Essence
½ cup Karo Corn Syrup
½ spring Mint Leave

Cinnamon Coconut Whipped Crème
1 cup Heavy Cream
1 10X Sugar
¼ oz Cinnamon
¼ oz Coconut Extract

6 oz Shredded Coconut

Combine mango and papaya (peeled, pitted and cubed) into mixing bowl. Retain ½ of papaya and mango cubed.

Puree ½ mangos and papayas in a bowl.
Puree mint into karo corn syrup. Add passion fruit juice to loosen.

Combine fruits, mango-papaya puree and mint puree. Refrigerate and serve chilled.

Whisk heavy crème, coconut extract, cinnamon and coconut in chilled mental bowl. Add sugar in stages until a stiff peak.

Serve fruit soup in small bowl and pipe whip cream in center with a mint leaf for garnish.