It is true. I must sadly come to terms to the fact that I have never (knowingly) had passion fruit before today– okay, two days before: At a recent brunch I discussed with friend, R, how I love Looza’s Tomato Juice because it is 100% pure tomato juice—the perfect base for an excellent Bloody Mary. He dared me to try the Passion Fruit, “truly amazing.” So the next time I saw it in stock I took the challenge and bought some. Once in my mouth I was brought to the Caribbean.

So as I went shopping one day my eyes fell upon a plum-looking fruit. The sign read “Passion Fruit.” A bit pricey at $1.50 a piece; I decided it needed trying, regardless.

Originally from Brazil, passion fruit got its name from Spanish missionaries who thought the fruit resembled religious symbols, like the crown of thorns. In Spanish, it is known as granadilla or “little pomegranate,” possibly because like the pomegranate, it is the pulpy seeds that are eaten.

Passion fruits are small with an overwhelmingly sweet pulp that is often strained for juice or sauces (though the seeds can be eaten). A good source of vitamins A, C and fiber (some claim it to be the highest fiber source of all fruits) and high in potassium, the flavor and health benefits of these little wonders go a long way.

Passion fruits are available in shades of purple or yellow (a more tart fruit) depending on the variety. When purchasing, pick the largest fruit available. It should be firm and as it ripens, the skin’s ridgidity should keep, while becoming slightly shriveled when ripe. When it is ready to eat, slice it in half, scoop out the seeds, and use them as-is or strain the pulp and just use the juice. Either way, this fruit is pure indulgence that should be tried.

The combination in this salad was pure tropic. The light, watery crispness of jicama (hick-e-ma) pairs perfectly with the buttery smoothness of avocado. A sprinkling of cayenne pepper gives this salad a great kick. When drizzled with passion fruit seeds and a smattering of shrimp, this salad is utterly delicious.

JICAMA PASSION SALAD w/ SHRIMP
Serves 2. Active Time= 15 minutes. Inactive time= 1 hour.
* 1 lb large shrimp, peeled and de-veined
* 1- 12oz can lager beer
* juice of 1 lime
* 2 scallions, chopped
* 1 avocado, sliced ¼-inch thick
* 1 jicama, peeled and sliced ¼-inch thick
* 1 passion fruit, pulp only
* 2 tsp cayenne pepper

1) Place the cleaned shrimp, beer, lime and scallion in a bowl. Mix and let marinate in the refrigerator for 1 hour.
2) When shrimp are done, using a grill pan (or real grill) set to medium cook the shrimp, 2-3 minutes each side, until they turn pink/ char slightly and curl. Place in a fresh bowl in the refrigerator to chill while prepping the rest.
3) Peel and slice the avocado and jicama, arranging them on 2 plates. Remove the shrimp from the refrigerator and arrange it on the plate. Sprinkle with cayenne pepper and passion fruit pulp. Drizzle with lime juice (optional).

*Please note on 2/28 this post was taken hostage for ARF/5#9 over at Sweetnicks. I’ve been overwhelmed lately, but will post more shortly*

Valued for centuries in Europe for its delicate scallop-like flavor and crab-like consistency, skate is the bottom dweller brought here to the spotlight.

Relative of the ray (as in sting ray), skates are oft admired for their smooth gliding ability. Their flattened diamond bodies barely skim the ocean floors, graceful and streamline, possibly the inspiration to many silver screen sci-fi futuristic machines—an interesting fact since these are some of the oldest underwater dwellers man knows.

Rumor has it that “faux” scallops are made from the meat of skate, but this is probably without merit. Though if the sweet scallop taste is desired, skate is an inexpensive and delicious alternative. It is also very healthy: low in calories and fat; loaded with protein and vitamin E. They are also without bones. Like sharks, the skate endoskeleton is made up of cartilage. This makes for easy cleaning and less hidden obstacles to choke down the throat.

Recently in the fish market I took notice to skates. Their fan-like “wings” create an appealing span visually. I probably bought this one because of the Olympics and so much skating (the sport) on television. I finally thought to give skate (the fish) a try.

In the New York area skates are at peak season April to June, and to a lesser extent now, October to February. For whatever reason, they have not gained much popularity in the United States and their cost reflects this (I found mine for $1.99 a pound). They are sometimes sold with their cartilage and skin in tact, though I found mine skinless and free of cartilage (often fish markets will de-“bone” them for you if asked).

Like most fish, the less put into it, the better it will taste, allowing its true delicate flavor to shine through. I did some rummaging and found most skate recipes called for a simple and quick pan fry, topped with a butter sauce. I followed this advice. The sweet potato chips with balsamic reduction were inspiration from a cooking show I saw on PBS over the weekend; balsamic reduction, placed over acorn squash. I did not have acorn squash, but thought sweet potato chips would do nicely.

This meal was filling, delicious, healthy and visually stunning. It is a semi-sweet, full of textures and flavors. For all the different elements, it is quick and easy to make and should be tried. Skate might just become your new favorite fish.

Note: All this may seem hectic and like a lot of steps to follow. It is really simple if you know what ingredients go to what and keep on top of things. Everything falls into place once you get started. Plus, so few ingredients are used it is difficult to really mess anything up.

Skate au Buerre Noir & Sweet Potato Crisps w/ Balsamic Reduction
Serves 2. Active Time= 30 minutes. Inactive time= 20 minutes.
The Sweet Potato Crisps w/ Balsamic Reduction
* 1 sweet potato, skinned
* 1 Tbl butter
* ½ cup balsamic vinegar
* 2 cloves garlic

1) In a small pot with water, over medium heat, add whole sweet potato (skinned). Bring to a boil and cook for 20 minutes.
2) Remove from boiling water and run under cold water to bring temperature down so you can handle the potato. Cut into ¼-inch discs.
3) On a skillet on medium heat, melt the butter. As butter is warming, in a separate saucepan on medium-high heat add the balsamic vinegar and garlic. (This will be brought to a boil, stirred occasionally for about 10 minutes; until thickened.)
4) In the skillet, fry the potato discs until lightly browned, about 8 minutes. The balsamic should be slightly thickened at this point. Remove the balsamic reduction from the heat, leaving in saucepan; it will continue to thicken. Place potatoes in the oven at 250F to keep warm while you prepare the skate (recipe below). When ready to serve, drizzle balsamic reduction over top.

The Skate au Buerre Noir
* 2 skate steaks
* salt/ pepper to taste
* 3 Tbl flour
* 2 tsp paprika
* 1 Tbl butter

1) Wash off and pat the skate dry. (If pan is large enough to fit both skates, leave whole; otherwise, cut into halves or quarters.) Cover with salt and pepper to taste; sprinkle one side with paprika. Sprinkle flour on both sides.
2) Melt 1 Tbl butter over medium heat. When warm, add skate. Cook 2-3 minutes each side until golden brown. Remove from heat and cover with buerre noir sauce (recipe follows)

Buerre Noir
* 3 Tbl butter
* 2 Tbl parsley
* 2 scallions, chopped

1) Begin sauce before prepping skate. Prep skate as butter is browning, keeping an eye so as not to burn. In a saucepan on medium heat, melt butter with scallions. Heat until butter begins to brown and emits a nutty aroma. Add parsley, stir and remove from heat.

This soup is made with that dip in mind. With the removal of some butter and the addition of some hearty chicken stock, it provides the perfect meal. The natural sweetness of the red pepper is brought to its fullest potential in this dish, taking center stage. It is sweet and beautiful: the black burnt skin adds a stunning accent against the deep scarlet of the soup. It is a healthy dish in these cold winter months. In the height of summer, it is enjoyable cold. For those that crave zest, add a little hot sauce, providing a perfect companion. For something more comforting, an addition of cream or milk provides a thicker consistency.

Red peppers are high in vitamin C and antioxidants while remaining low in calories. In this soup, I made my own stock (bought stock may also be used). I left whole chunks of vegetables in the stock along with chicken. I separated the chicken from the vegetables, adding the vegetables to the roasted red peppers and tomatoes, puréed with everything else. Chicken was returned post-purée to make this extra hearty. The verdict is that this soup is sweet, savory and aesthetically pleasing in the bowl. Served along with a toasted bagel or crispy bread, this is the perfect meal.

ROASTED RED PEPPER & TOMATO SOUP
Serves about 8. Active Time= 15 minutes. Inactive time= 1 hour.
* 4 red peppers, halved
* 4 roma tomatoes, halved
* 1 head garlic, remove cloves from skin
* 1 medium onion, chopped
* 2 stalks celery, chopped
* 2 carrots, chopped
* 6 cups chicken or vegetable stock
* 1 5-oz can tomato paste
* 2 Tbl fresh parsley
* 2 Tbl butter
* 2 Tbl olive oil

1) In an oven-safe dish, arrange tomatoes and peppers skin up. Use a dish that is large enough to avoid overlapping too much. Add garlic cloves. Drizzle with olive oil and put under the boiler for 20-30 minutes. Remove when skin of vegetables is blackened. Using tongs, place red pepper, tomatoes and garlic in a paper bag (rest inside a bowl to catch liquids). Close and let rest 20 minutes to continue cooking. Retain any liquid left in the baking dish.
2) While red peppers, garlic and tomatoes are in the bag, over medium melt butter in a soup pot. Sauté onion, celery and carrots until onion is soft, 8-10 minutes. Add stock and tomato paste; let warm.
3) Add peppers, tomato, garlic and any remaining liquid to the soup pot. Add parsley and bring to a simmer. Carefully in batches using a blender, or with a hand-held cordless blender, purée the soup.
4) Garnish with fresh parsley. Add chicken, cream or milk if desired.

NOTE: If you desire the addition of chicken, and do not have it in the stock, simply cook some up on a pan and add it after the soup is puréed. To keep this vegetarian but add some heartiness, toss chopped mushrooms in with the onions, celery and carrots.

Head on over to Sweetnicks for more ARF/5-A-Day recipes!