Black Sapote ice-cream …

Black Sapote Ice Cream (or Mousse)
read in conjunction with my previous post on harvesting Black Sapote)

Because Black Sapotes contain useful quantities of Vitamin C, Vitamin A, Potassium, Fibre, Calcium, Phosphorus and Iron and zero fat, they make a good base for a dessert. That is, until … you start adding naughty things.

This is an adaptable recipe depending upon your preference for yoghurt, sugar and flavourings. If you don’t have enough Black Sapote flesh, you can bulk it up with very ripe banana.  If you don’t want to use coconut sugar, you can use another sugar.  You virtually can’t go wrong.

Basic Ingredients

220 ml/1cup yoghurt of your choice
220 ml/1 cup of ripe sapote pulp (15-20 fruit depending upon size)
50-100 g coconut sugar – or sugar of your choice
30g good quality cocoa or cacao powder
1 tsp cinnamon
½  tsp nutmeg

Scoop out the seeds and the pith from the middle of the sapote. Discard. Then scoop out the flesh making sure you don’t include any skin, and purée in a food processor until completely smooth.

Add the yoghurt, sugar, cocoa, cinnamon and nutmeg and process again until completely combined. (you can add a ripe banana here if you like)

Taste and adjust sugar – remembering that freezing intensifies the flavour.

Place in the fridge to chill for about 30 minutes, and to allow the sugar to dissolve.

Process in your ice-cream maker for 10-20 minutes according to directions. If you don’t have an ice-cream maker you can just eat it like a mousse.  It’s delicious either way.

And here are a couple of other flavour ideas:

  • Add a shot of espresso and/or a shot of your favourite liqueur right at the end of churning. Don’t add it at the beginning or the alcohol will stop the mixture from freezing. I added Frangelico which is my favourite liqueur.
  • Add a ripe banana to the sapote pulp when processing.
  • Add some home-made shredded mandarin or cumquats in syrup. There are plenty of recipes on the internet

Lilly Pilly time …

Three years ago I turned a section of the garden into a small native plantation, hoping to cut down on erosion and mowing, and to provide a bit of extra bird habitat.  Unsurprisingly, this year ALL the Lilly Pillys flowered and fruited abundantly and I panicked and was forced to pop several kilograms of fruit in the freezer.

Way too much fruit
Way too much fruit

To process the Lilly Pillys, first you leave the container outside on its side for a few hours to give the insects a chance to escape … especially the ones that bite.

Let the insects escape
Let the insects escape

Then you rinse them and pick out the rubbish – stems, leaves and bruised fruit etc…


Then you either pop them in the freezer for later use, or …

You make Lilly Pilly Gin (of course!) Give them a quick blast in the food processor, and then put them in a glass jar with a bottle of reasonable quality gin.

Now I have to wait for a few weeks for the Lilly Pillies to infuse their colour and taste. Which will give me time to research Lilly Pilly cocktails …


Easy Banana Bread …



Easy Banana Bread Recipe

This is an easy banana bread recipe. It has a light texture and a rich caramel taste.
It is the only banana bread I have baked which doesn’t sink substantially as it cools.

  • 120gm (4.2 oz) butter
  • 120gm (3/4 cup) brown sugar
  • 2 eggs
  • 300gm (2 cups) self raising flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 heaped tsp bicarb soda
  • 1/4 cup golden syrup or treacle for a richer taste
  • 1 tsp vanilla extract
  • 30mls (1 fluid oz) coffee – a normal coffee machine shot
  • 400 gm very ripe bananas – mashed

Preheat the oven to 150C (300F) degrees. Grease and line a large loaf tin with paper and hang the paper over the sides to assist with removal.

  • Cream the butter and sugar in an electric mixer (which takes approximately 5 minutes, the colour will change to light brown)
  • Add eggs and beat well until combined (The mixture may seem curdled)
  • Add flour, cinnamon, nutmeg and bicarb and continue to mix until just combined.
  • Mix mashed bananas, golden syrup or treacle, vanilla and coffee together and then add to the mixture and stir until just combined.
  • Pour mixture into a LARGE greased and lined loaf tin
  • Bake for 60mins or until set – check about half way through and turn the tin if the bread is browning unevenly.

Store in the fridge for up to a week but serve at room temperature with cream, ice-cream or yoghurt and maybe some fresh strawberries.

Green Mango or Papaya Salad

This is a quick version of a Green Mango salad, it’s not strictly traditional, and I haven’t included any hot chillies but of course you can add to taste.

If you don’t have some of the Asian herbs, substitute with the local version.You could also use your own choice of Asian dressing and bulk the salad up with some rocket or salad greens. As I said, it’s not strictly traditional but it’s very tasty. It serves four as a side dish, or two as a vegetarian meal.

Green Mango or Papaya Salad Recipe


60 ml white vinegar
50 g caster sugar (or less)
1 tbsp soy sauce
2 tsp sesame oil
120 ml olive oil


1 wombok (Chinese) cabbage or 2 bags of bean shoots
handful of coriander
handful of Thai basil
handful of Vietnamese mint
1 large red capsicum – julienned
2 green mangoes or a large green papaya – they must be green and very hard

Suggested garnish:

2 fresh limes – cut into quarters
handful roast shallots
handful chopped roast peanuts
handful chopped spring onions
young banana leaves to line the bowl


Make the dressing beforehand

Make the dressing by combining all ingredients in a saucepan. Stir well over low heat until the sugar has dissolved.  Set aside to cool and then put it in a jar or bottle.  This makes more than enough for one salad.

Make the salad

Finely shred the wombok cabbage, stopping a bit before you get to the base which can be quite tough. Place in a very large bowl (not the one you are going to serve it in).

Peel and julienne the mango or green papaya. If you have a julienne tool, use it, otherwise try the Asian way but put a towel over your hand just to be safe!

Place all the salad ingredients in the large bowl, cover and set aside until you are ready to serve.

Just before serving, shake up the salad dressing and pour half over the salad. Mix the salad well with your hands and then taste.  Add more dressing if necessary, but the salad should only be lightly coated with dressing.  Transfer to a large serving bowl lined with banana leaves and add the garnish.  Serve immediately.