xt76q52f8x7x https://exploreuk.uky.edu/dips/xt76q52f8x7x/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_603 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 603 text Circular (Kentucky Agricultural Experiment Station) n. 603  2014 true xt76q52f8x7x section xt76q52f8x7x  _ izhuuii§ Mp TLZZ§ZEZ’1f°;1-3)
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FOREWORD
Many Kentucky women attended the National Meeting ot the · A
Federation of l-lonietnalters (jlubs in Hawaii in 1964. Since then there
has been inuth interest in learning niore about our Hltieth state in
respect to its people and their traditions, lood habits, and friendly
hospitality. ·
'l`his publication was originally issued by the (Zooperative Exten-
sion Service ol the (lollege ol Agriculture ol the University ol (Zonnec-
ticut, Storrs. The llniversity ol lientutlty (Zooperative Extension
Servite is gratelul lor the privilege ol reprinting it. with adaptation.
'l`|ie author is Miss _[anina M. (i/1l`ll·§()\\'>l{l, (Ionnectieut extension
nutritionist, who in turn had assistance lroin Miss liathryn Orr, Ex- ‘
K tension Spetialist in l·`oods and Nutrition ol the University ol Hawaii `
in llonolulu, and other ineinbers ol the Home licononiics stall here. - ·
It is realized that soine ol the produc ts nientioned in this publica-
tion inay not be available generally but they are included as a matter .
ol interest to lientucky hoineinakers. `.
The lollovving ielt·it·ntes have been niost helpful;
'l`/ir l·`:i1ir.i of Iltniwzii by (Iarey I), Miller, Katherine llazore.
Marx l’».ntow. l`nivt·isity ol llawaii Press, llonolulu, Hawaii.
lllivii. ·
.\ill[Plll-1'4' l'uIm·r of .\om4· Ilzniwiiimz [·`o¤nl.s by Miller lk Brant—
hoover. (]iitular #52. Vlune WBT. Hawaii Agriciilttiral lixperi-
inent Station. llonolulu, llauaii.
lltzzruiimi uml l’m1`/ir l·ioor{.t by Katherine liazore. ll. Barrows
& (Zo., lnc.. llilll A eighth printing llltill.
lfroiooinlc (Zoo/any and sl]/—SIar (foiirzripolitriri Recipes from
llawaii by the lloine Service l)e vartinent ul the Hawziiion
. . . l
llettrit (ioinpany in Honolulu.
Ha:iwin`t I’wopIe by ;\ndrew \\'. I,ind. University of Hawaii
l‘itss. WEB.
11.rsm and [ls I’e0pIr by Grove Day. Duell. Sloan tk Pearce, V
NY. 1960.
Iliiawiii, (.'.S.,·l. by Lily Edehnnn. Thomas Nelson Sk Sons, NX.

 HAWAIIAN FOODS AND TRAD'ITIONS
" B J¤nin¤ M. Cz¤`kowski .
Y I
~ ‘ Extension Nutritionist
J
ALOHA! 2,400 miles southwest of San Fran-
.. cisco 5 hours b `et, and about
, Hawmh Our newest fmt? Offehs 3,800 ritiles soutl1ga$t gf Tokyo, the
flew mgm trfiatstalong w¤h¤¥S {mib 50th state is made up of a group
, Uqnal. h°SP1mh[Y‘ lt Provides m` of eight islands in a 400-mile arc.
_ ‘l""“‘9E for an Fmlqygblc advem Their combined area is about that
tuflwlt ..m.t€m£m°nal .aVOrS‘ [ of Connecticut plus Rhode Island.
awa!} is I 8 me tmg Pot . O The Islands are actually peaks ol
mw d¤ff¤t€¤t ¤‘¤¤€S» all S*·¤·‘¤¤g volcanic maumais, millions Oi-
f<><>dS wd euswms- Thus- .¤ mv years Ola, two of which at almost
representative menu should include Ig ooo [ect above [hc Paéificl The
foods from several of the national- Isllmders not only live fm. from
ities that contribute to the Islands’ their nearest mmmemal ngighborg
` §g¤`€= Hawlgiim .l¤P¤·;¢i¢· Chi“°$% but at lIlS()SC})1lI`21[€(l, by the ami
Ho1ians,Tprtuguese,' tiptnos an [mm Cach Other.
30 es` .. mr? are mm} V‘mfm(mS Hawaii has a gentle semi-tropical
4 Of Hawamm d‘Sh°S* HS hmlfcmakfrs climate similar to Florida or South-
_ have adapted them to stnt fannly cm Camomh which vwicq lime
mSt€S‘   . . . from month to month. Weather is
_HaWZm S, Scmbuioluml Chmais a poor topic of conversation. Agri-
makes possible a year-round supp y Culmm is ycurqoundt
of colorful, flavorful fruits w tch
are rich in vitamins. Pineapples
- are IIawaii’s best-known fruit, but HAwA||·5 pggplg
her citrus fruits, papayas, mangos, __
guavas and others contribute more The PCUPIC Of’Hi*‘*{H}l MC lwlcd
Huo.ioonWiS€_ for their "aloha' spirit, zr conta-
Even the usual American menus I-§*P“S» _“`i“"“`hmf'C(l fcclmg Of
[comm Special Hawaiian mm-hos; friendliness, hospitality and seren-
l`resh coconut in cream pie, pine- lLX·_   _ _
JIPPIC spears in icetl tea, mgmgg icq W ll 0 FIZIWZIIIS]>U])l|l2lII0I1 of about
ol-cmu avocado Shorbort and juices bZ.&,000, the Islands meanlthe work-
of guava, passion fruit, papaya and i“mY W‘”`l(f Of f;m“lY Und lobsr bus"
m,om»iod_ ness offices and plantations,
churches and schools. Hawaii has
A LAND OF ISLANDS a high proportion of children and
_ t a low proportion ol older people,
In area, population and income According to a recent survey of
Ilawaii is comparable to a medium Oahu, about 40 per cent of the pop-
sued New England state, Situated ulation were under I4 years of age,
l

 compared with 31 per cent on the larity during recent years, although t
Mainland, while only 18 percent tea is still favored by the Orientals.
were over 15 cornpared with 29 per Children drink milk at school and
cent on the Mainland. Males out- at home. Soup, sandwich and salad
rrurnber fernales in Hawaii. lunches are common. t
The population included only Although the American breakfast `
12,000 pure I-Iawaiians in 1950, less has been generally adopted by the .
than fl per centof the total. Hawai- people on the Islands, the other
‘ian culttrre and population have meals of the day do not necessarily
persisted nrost effectively in the follow the American pattern. Us-
areas wher e western civilization has ually, at least one rneal or dish char- .
rnacle the least inroads. acteristic of the etlmic origin is
Peoples of contrasting ethnic and served. Many ethnic foods are , · .
racial origins-(jhinese, japanese, served for special occasions. For ex-
liilipinos, Koreans, Puerto Ricans atnple, canclied nuts and vegetables
and l’ortuguese—were brought in are sold at Chinese restaurants and
varying nurnbers to supply the labor teahouses on New Year’s Day. '
ol the expanding plantations of As the different nationality
llawaii, 'I`he native Hawaiians groups became established on the
could not be induced to accept the Islands, they began to grow their
ronditions of plantation abor. own foodstuffs, adding variety to V
1.ong hours of working under a hot the Ilawaiian diet. The Hawaiian
sun roulcl buy little that was not climate is similar to that of parts of
available to tltern with less effort. China, _]apan, Korea and the Phil- V
'l`he (lhinese were the first to ar- ippines, so that rrrany foods native
tive in tlte 1850% ancl for sorne years to these areas can be grown success- -
lornretl the largest single foreign fully on the Islands. ·
group. \\’ith the arrival of succes-
sive waves of irnrnigrants, their in- EAST MEETS WEST _
lluenre atrcl irnportance moved into   _
other areas, particularly irrclngrry _ HYS- lll\\\`2ll·lS1lI`1ll`liCl bztsketprof- — -
and Tm\im.§S_ its front the rich least-\Vest nnxture
#T·(,(T;TYv [hc lplpmmsc [mm The rn Island ltle. l\ot only does she
largest single group on the Islands. shop fof llllllwl ·‘\mCf1(`ilI1 (`¤n“€*l» .
Nlore than tltree-fiftlrs of l'IZl\\'€llI’S nnzcn nnn l’nCl*n_gcn f<><>m Inc
l’hilippines. Less than one-fourth lnnnnfc tetblvs. l><>¤lt n`0l)1<`¥1l nfld
HIL. UT T;»um]K.;m _wCk_ Ortentalulrtnts arrcl vegetables, in-
cluchng won bok (cabbage), Iuau ·
ctaro leaves), coconut, pineapple,
|$LANDER$' FOOD HABITS and several varieties of bananas.
The older generations have clung bn°l;l’Cl`S inc ltkclr IO l)n‘y' UCC In
to the traclitional food habits and lll or *9 l’O_nnd l”‘S$· Riu? 2* n_“S‘C
the rnstorns ol their native lands. hind Ol, Qlilcnllllsr is l"i°1’*_"`€‘l ln il
"1`he xounger generations are adopt- WCM ‘*n‘€l1` Ol “`nl'$· tr 15 b0¤l¤$CS, coconuts, and other      I jj` ,.  ’ Ar if up
  ,...,. .- ¢\l·»·1  .  . ,j .. 
suitable decor llltlj be used. Serving Myikaj ,__  / _. -,/ , _
dishes such as coconut bowls, reed   /(f
and bamboo baskets are all appro-   j"1l · .
priale, as well as large ti leaves (sim- "E •  Ii,\ —
ilar to (`2lXUl2l leaves). Ferns, ivy '  QA . V
a11d other attractive greenery can .., Q_   vc .,i/’
fu1‘11ish C(Jllll`2lS[ for flower arrange-   A  .·~-  _
"'$?lEi-2?lLlf1§{».v be   is dmv- Putms <¤t>P€t*m>   Om
i11 r *1 lbn needfti witl1 heav rythread Served Coconut ChlpS’ ·Mam$l€nim ` i
    __ . _ . I ‘ l U _ nuts, or japanese rice tid-bits
"_" "‘l¥h. ‘“¥‘l“" "l ““""l’1“ H"““*· (;1m1·i),m¤y be served with the fruit
(.lad1ol1, trises, hollvhocks, calla _ . I
lilies d·1isit~s chrys·»1nthemums car- Punch preceding A hmm
. ’ ‘ ‘ ‘ _‘ . _ `_’ Hotels antl l`CSlllLlI`llI1lS serve
mmm? and .0Ihm Howcls {hdl do llllllly UIlUSll2ll (llld elaborate drinks,
Hm mh (lulcklli may lm llsqd m such as those served in scooped-out
place of exotic orchids and hibiscus. PIUCIIIIIIIC Or COCOIIUISI IIOSIY IOm_
Ws of the Island [Gods. are high drinks, or punch bowls \\'i[iI -
available lll g’Ulll`lll(fl or specialty QIINICIIIHS Homing In Ihcmj
Iood shops. l\lil(`2l(l£lllllIl nuts, guava ‘
jelly, niango chutney, papaya pre- COCONUT MII-K IMIE WAI NUII I
serves, lychee nuts, preserved ginger, Cowmll .1mIII(.,I as used In Hm
ImW(m.[ml[ len}, and many Others waii, is extracted f1`OIll fresh coco- `
are available 111 jars or cans. Fresh nut mem. It Should not be COW ;
pineapple, bztnanas, avocados, coco- Iuscd with the watery Ijquid Immd
nuts, eve11 fresh papayas and 111an- In {I mu, which is USUEIIY CHIICLI _
gos are frequently available. .1Wu[€rI.. -I-Im Islanders use COC,} _
11ut milk in place of cow's milk to
FRUIT JUICE FOR FRIENDSHIP n1ake curries, coconut puddin s,
Frosty, refreslting fruit _juices and frozen desserts. However, neiga-
inake :1 perfect beverage for any oc- er coconut water nor coconut milk `
casion when friends get together. are cotnparable to cows’ milk nutri-
.·\ llawaiian party would 11ot be li()Il\\’iSC, u11less c0w’s milk is used
totnplete without a punchbowl. for making the coconut 111ilk. The
You can take your pick of fresl1, n1att1re coconut is a poor source of
fro/en or canned pineapple, citrus, calcium, but a good source of phos- ,
guava. papaya lllltl other juices. phorous and iron.
Xlake up your own co111bi11atio11, or (joconut milk can be made from
use a preparetl blend. Add a table- freshly grated coconut or prepared
spoon of l(’lIl\\’l. grate the meat, or put it through a _
4

 · meat grinder. A medium-sized maining milk over low heat. Add
coconut usually yields about 2 to 3 cornstarch mixture and continue
. cups of grated coconut. cooking until thick, stirring con-
To make coconut milk from fresh stantly. Pour into a shallow pan
‘ coconut, pour about 2 cups of boil- about 2 inches deep. Chill until
ing water or coconut water over 3 firm. To serve, cut into 2 inch
_ cups of freshly grated coconut. squares. Hawaiians serve it on ti
(Scalded milk may be used in place leaves. (6 servings.)
A ' of water.) Let stand about 20 min- Coconut milk could also be used
utes, stirring occasionally. Strain in place of milk in your favorite
‘ through a double thickness of Vanilla pudding or Tapioca recipe.
K cheese cloth, pressing hard to re- Serve with a garnish of coconut. v
_ `3 move all of the liquid. Thin coco-
nut "milk" is used in curry sauce FRUIT DESSERT, WIKI WIKI
or Haupia. Fresh, frozen, cooked or canned
For a thicker coconut milk or fruits are delicious served with
"cream" reduce the amount of boil- chilled thick coconut milk or cream.
ing water to about a cup for 3 cups They can assure a quick (wiki wiki)
of freshly grated coconut. (Scalded dessert for a buffet meal if you have
- milk may be used in place of water.) made the coconut cream ahead of
Coconut cream is creamy in taste, time.
but not necessarily in thickness. Tohition Fruit Dessert
Thick coconut milk or cream is For a Tahitian fruit dessert, ar-
V served with fruit or pudding. It range three or more fruits by group-
may be made a day ahead and ing them on a round platter — take
stored in the refrigerator until serv- your pick of fresh, frozen or canned
“ ing time. pineapples, figs, apricots, cherries,
_ A substitute for fresh coconut berries, grapes, plums, pears or
milk may be prepared by covering peaches. Place a small bowl of chill-
_ 2 cups of shredded (packaged or ed coconut cream in the center and
_ canned coconut) with about 2 cups let each person help himself. (See
of hot milk — depending on how it directions for making thick coconut
‘ will be used. Allow mixture to milk or cream.)
stand about half an hour, stirring
occasionally. Rcheat, but do not CURRIES ARE A SPECIALTY
. boil. (Iool, then squeeze through a Hawaiians have adapted curries
double thickness of cheese cloth to from India. The following basic
obtain as much liquid as possible. Curry Sauce can be used for making
For richer coconut milk or cream
use less milk — about a cup for 2 /- if
cups of prepared coconut. / / -  
· Coconut Pudding (Haupia), made /'  
with coconut milk, is served at a / / '  /7
luau. ff ·/ sg
Coconut Pudding (Huupiu) I   ‘t(
3 tablespoons cornstarch ’ / ·
3 tablespoons sugar ‘ z ( Q ,
lg teaspoon salt ;   Jl
2 cups thin coconut milk I \X {
(lombine dry ingredients and add (         yl
y2 cup of coconut milk (see direc- 'l,/ )"  
tions for making thin coconut milk), {Q)! y/f
Blend to a smooth paste. Heat re- {7 l i / `
(uri , ,$'
lf ( ( n %
an t_ M
natives w

 r> @ \   /(/, /Q/L ,/ r y
    /’/v* /’}   thick. Simmer, do not boil, as coco·
K   (J '   z nut milk curdles easily. (Makes -
kv 0 * /  7 / is i
K5 ` [   I \a out a quart o sauce.)
g 4/{ .l` »‘’/ I Chicken Curry _
r 6   l/ ._ To make Chicken Curry, add 2 to -
/ 3 cups of cooked cubed chicken, and
/ L i cook over low heat long enough to
L heat thoroughly. Check seasonings,
3 ' add lemon juice, and salt to taste. .
V Adding salt too soon or boiling may _
_{   \ — cause curdling. .
'   \ Chicken may be cooked ahead in "
/ salted water until tender, then ‘ .
{ boned and cut into cubes. Part
I \ broth may be used in place of coco- .
  nut milk, especially if packaged ·
5 coconut is used to make the coconut »
•—<é$=». ""* ·-.,,. milk.
VN \   Shrimp Curry
C gg   For Shrimp Curry, add 2 to 3 cups ,
r ge _ r"* of prepared shrimp and proceed as
\ Q v ’/QCV  for Chicken Curry.
l® A Curries may be served in hollow-
ed out pineapple halves, if desired.
a variety of curries; chicken or Ogiixilcligy   ;)il§g’ ggorlgiiellg
shrimp are preferred, Thin coconut the f6HOw`i2/l' ' Condimcmy (hub
milk is used to make the sauce. The ne ickle mésh Shredded 'ordnm
amount of curry and ginger may be Chg? Ped cen whom Cho C ed ma; ‘
varied to suit your taste. The garlic pp · gr h   PP l · _
iay be omitted if desired. nu[s’.m1Sms’ C OPPC green peppem
H ’ or crisp crumbled bacon.
B¤$l° c“"Y $°"‘° RICE, ORIENTAL STYLE -
l tablespoon butter Properly cooked rice should be .
2 tablespoons hnely chopped soft, dry and uniform in texture
onion with all moisture com letel ab-
I clove garlic, minced (optional) sorbed. Rice which is ui) be slerved
I teaspoon finely chopped fresh with Oriental dishes usually is not °
ginger rootlord e salted. You can add a teaspoon of
1/;, teaspoon t rie ginger salt to the water if you wish.
I tablespoon curry powder For 4 to 6 servings of rice, Orien-
(about) tal style, place one cu of rice in a
li tablespoons flour (about) broad, heavy saucepgn or dutch
I cups thin coconut milk oven having a tight-Fitting cover.
l tablespoon lemon juice Use "converted" rice for B vitamins.
Salt and pepper, to taste Add 2 cups of water, bring to a
Saute onions in butter until light vigorous boil, and boil about 5 min-
lpown. {grid garlic andi gingeg root; utes, stirring occasionally to prevent
t ren at curry pow er an mix sticking.
well. Stir in flour gradually, add Turn down heat, cover and cook
toconut milk (see directions for for about 20 minutes more, or until
making coconut milk). Stir con- water is absorbed and rice is done.
stantly and continue cooking until Remove cover, and let the rice
6

  . steam dry to the desired consistency.
(Rice triples in volume during   ml  
cooking.
- SWEET POTATOES NIU y .
Coconut and baked sweet potatoes   _ ’, `, ` _ ’
make an unusual flavor combina- 4% ‘ ' · , `
tion. 5% '°'· -'.
. - Scrub medium-sized sweet pota-   ` .
toes. Grease with butter or margar-  
. ine. Bake for about 45 minutes at  
375° F. or until tender. Make a Q
, d criss-cross opening in the top of `
each potato, Add a pat of butter .
. and sprinkle generously with coco-
nut. Return to oven until coconut J 7
browns-about 5 minutes.  
Hawaiian cooks make sweet pota-  
toe pudding by adding coconut
_ milk to cooked mashed sweet
uotatoes and arnishin them with
ihredded cocgnut. Crgshed pine-  
apple is also combined with sweet    
potatoes.      
‘ §
PINEAPPLE, THE GOLDEN FRUIT    
The word "Hawaiian" appearing    
on any menu usually means "served   \\  
with pineapple". The pineapple not 4 I  
· only has distinctive flavor, but is
‘ also a source of several vitamins and °
minerals in small amounts. Some
. varieties contain more ascorbic acid § K
_ than others. {5     P4
Pinea > ale — fresh, canned or fro- · v  ¢
zen — isizivailable as juice, crushed, A   
in chunks, slices, in tidbits, and as '  
» mixed cocktail or ie mix. The
golden fruit makes apflavorful con-  
tribution to beverages, punches,    
fruit cocktails, salads, desserts,  
breads, cookies, cakes, pies, pickles    
and preserves. \ __ 
` To prepare fresh pineapple fam-
ily style, cut a thick slice from the
top and the bottom. Peel thickly
from top downward. Remove eyes
by cutting grooves diagonally. Slice
in ya inch slices or lengthwise ·_
spears. Remove core. Q  
Fresh pineapple, cut lnau style, ·; N
may be nsed to decorate the table. ' Q \
At dessert time, the guests simply
lift the lid and help themselves. `
f‘PlllR'lEL‘>\@f?[l-JE  L6-\§i‘£.E’i?

 To prepare fresh pineapple luatr Humburgers, H¤w¤ii¤n Style V
style, cut a thick slice from the top Conrbine 3 tablespoons soy sauce, ‘
and the bottom. Remove the center 2 tablespoons salad Oll, 2 table-
in one solid cylinder; then cut it spoonsc ili sauce, and l tablespoon
in two lengthwise. Cut fruit into vinegar. Add a mashed clove of (
lengthwise spears. Refill shell with garlic, if you wish. _ ‘ ` .
the spears and replace top. Forks Pour mixture over 4 to 6 thick
may be used for serving. hamburgers (made from one pound
Fresh pineapple "baskets" may be of *0**** €**0PP00 **00** ****0 ***0*0*3*0 . —
prepared several hours in advance, *0* ****0*** **2*** 0** **00*- (G0 00sY 0**
then chilled until served. They are ***0 $3** W**€**_0S***g $0Y $**000) **0***
made by cutting pineapple into ** €00P*0 ef *****0* _ .
quarters lengthwise through the Arrange hamburgers on broiler y, _
center of the fruit. The fruit is cut 1***** $**"0 ******`***a00- ***0** 0** 0**0 _
out with a sharp knife, leaving the $***0 *0* **000* *0 ******0*0$· *0*** ****0
core section intact within the shell. l**0$s 0 $**00 0* 0******0** P***0**f*P*0 ***‘ .
The fruit is then cut into sections *0 0**0** **a***00*g0*· **%*0 W**** ***0
and arranged in the "basket" so *********“**€· 3**** 00******00 0*0*****3 . .
that every other piece extends out. 0***** done- (/*’0 $0*V***gS·)
The pineapple is combined with **0*** C**°P$r w°'**'*** _
vegetables and fruits for delicious   ***00*0*** $**0 l*0**< shops ` ~
salads high in vitamins. T****Sl**** l°0f*l§*’ *0 *;***0l
ta espoon our, a ou
r»r.t.s..,.,.r.t-t;t,r.r,..,t,.-t Saad gz S*rgg;d¤=··;·];gSr¤¤€¤¤>v*€
'l`o make a Pineapple-Cabbage (Y picdimg Qiyea www _
Salad, conrbine a cup of shredded Ibn U ) w1[`Cr‘ qbigut
pineapple with 2 cups of shredded A C * “ ’ ' .
.. . ~ . · . , beason pork chops with salt and
cabbage, lror P1neapple—Carrot . . _
Q. , ‘ . . . .. . , , _ pepper and sprinkle with flour.
.alad, use tl cup of grated ran car- Mmn 6 Cho N in herw skillet
rots to ly., cups of canned or fresh ‘ ‘ .*2* * `. “ Y ’
· . ‘ . .. — place ring of pineapple on each .
pineapple. Season to taste. berve on . . .
  ., . · -_ _ _ __ chop with a pitted prune in the
t r rsp salad greens with I·rench dress- _ _ .
· . . .` . -, r ., . . ., center. Cut peeled carrots 1nto
rug or rrratornrarse. l taunts or green . . _
. ’, . _ , _, , _ ·_ fourths lengthwise and arrange be-
pcppers nrax be used as tl garnish. ·- ·
_ H1 I 1_ I · _ tween chops. _
*0* 0*0 ( of $*0*** ”· * *0 l?0*0‘*l’l**0 .·\dd water. cover and sinnner on
rnnst lr? Cooked before being used; ml) 0[ Stove [Or about an hom. (Ol. .
otherwise, l>t‘t>1n<‘l1tl, alt Cllhyltle lll tmkc in j§5()° [T_ overly Qrgrvy may
uncooked pineapple, lrqneires the gl, Lhickmcd with Hom. and water, _ ·
¥*`*******· if desired. (ti servings.)
FRUIT 'N_ MEAT _ AVOCADOS ARE FAVORED
l-Iawanan cooks have a flair ·for FOR SALADS
serving `colorful, flavorful tropical The ;wOCHd(,_ with Us delicate
fruits with meat for nrarn drslt. ttm-mk is 2, [M-mgm salad {NHL As
Prneapplehasa flavor that blends it has a high fat content, it conr-
well wit pork and other nreat bines well with acid fruits and veg-
dishes. Here are two easy-to-prepare, etables such as oranges, grapefruit,
economical rnain dishes with a pineapple and tomatoes.
Hawaiian flavor. Serve with rice, To make a Fruit Avocodo S¤l¤d,
Oriental style, and a tossed green combine equal amounts of grape-
salad or a leafy green vegetable fruit and orange sections with slices
cooked only untrl tender crisp. or cubes of ripe avocado. Arrange _

 · on a nest of salad greens and serve frozen fruits could be used in pre-
with French type dressing. Fresh paring this dessert by mainland
cubed pineapple, mangoes or toma- cooks. There are many versions of
to sections might be used in place this dessert as the selection of fruits
· of the citrus fqiit. and the proportions depend on the
` Delicious creamy dips, sherbets individual. Try the following pro-
and salad dressings may also be portions, then vary this dessert to
made from avocados. To make a suit your family’s taste.
cup of Avocado Salad grgssing, To make Hawaiian FrujifAnji1-
combine 1 cu of mas e ri e brosia com aine two cups o res ,
avocado pgp wffh yl cup of graj§:- frozen or canned pineapple chunks,
· fruit juice and y2 teaspoon salt. l cup orange sections, 2 sliced
’ Mix until smooth. Chill and serve bananas and gg cup of pineapple
- over salad greens, (A third ofacup juice. Chill the fruit, serve with a
of lemon or lime _juice may be used garnish of shredded fresh or pack-
t in place of the % cup of grapefruit aged coconut. Maraschino cherries
juice.) or strawberries may be used as a
Here is a salad dressing to serve garnish. If a tart Ambrosia is de-
with avocado fruit or tomato salads sired, a little lemon or lime juice
-_ and also for tossed fruit and gelatin may be added. Serve Hawaiilan style
salads. in pineapple or coconut siells, if
_°¤*···. $·='¤=* ¤.*¤#$*¤¤ ’°B5”tLSf"r$ftt€Sri$“€ZlSO.t - these
% wp j“"€"‘P1?]‘? luxe might include grapefruit sections,
A % Cup éjmjn ljucc sliced peaches, apricots and dates.-
#t;;I;OSJnaim(;rik'l may also be used to make Ambrosia,
ja ‘F"S1"""‘_{T’F ___1 Fnutr AND Mons Fnun
I, ti"$l°°(m °° gig, du;. . Bananas are plentiful throughout
I el §‘if;°1?;€l]m Ohm mm Hawaii. The cooking bananas or
` I jg¤1;);):)I; brown SHUT plantains are baked, boiled or
C ‘bl . _ 1. f¤‘ d pu sauteed and served hot as a vege-
mm me mglm mms fm Cp ‘ table in place of potatoes or rice.
_ Shake thoroughly before using.
Serve with fruit and gelatin salads.
. j (Makes about l cup.)    
 
FRUIT AMBROSIA FOR DESSERT §§;>€(//
» Hawaiian homcmakers combine
fresh fruits to make glamorous des-
serts. The year-round supply of   V
fresh fruits makes it possible for `\y'
them to serve a variety of colorful, >
flavorful fruit desserts which are /
_ low in calories, high in vitamins `
and minerals and thus help to bal- ? »..\ ’
ance meals. — 
One of the most popular fruit  
dessertse is appropriately called Q  
Ambrosia. Hawaiian cooks would 2 /*
make use of native fresh fruits such %.
as pineapple, bananas, papaya and { ; ·`
Shredded fresh coconut. Canned Oy   l .
,,45;%
EA-€\‘i?UlRU@ lB@.\I}£lf'ilL1‘llfl

 Bananas are served as a fruit alone plum or cherry; black mulberry; t
or in combination with other fruits poha or bush tomato; surinam · ·
in salads and desserts. cherry and strawberries.
The papaya is a melonlike fruit In recent years, Hawaii has grown
with a distinctive flavor and odor. a large supply of melons of the
It varies in size from small to large. thin-rind types. They are used ' .
The ascorbic acid value of papaya alone and in combination with
increases as the fruit ripens—it is other fruits for refreshing desserts, ` ·
also an economical source of vita- salads and cocktails.
To make Tro ical Hawaiian ‘
% i 4éWV / V7 [?A[?é“?lA Fruit Dessert, cut oi)1t a lid from the
.   '  /  / 53/ t0p Og a watetgielon. Cuésor sccioop A ·
r- .,- ; out t e meat. emove see an cut gy
’ L; g _’   · _ into bite-size pieces. Cut fresh _
/ 5 gg, cantaloupe into cubes or melon
I 1 ._  balls. (jombine watermelon and
' , / ’ cantaloupe with chunks of canned - I
,'  pineapple. Place fruit mixture in _
% watermelon shell, alternating with
/ { layers of chipped ice. Cover with ,
rind lid—a cou le of holes ma be ·
min A. The ripe papaya is used git to imkcfif gaéicr tp r€m°Y€yHd·
fresh as a breakfast or dessert fruit I bam m rs {1gcmmr.i;ndf Chill fw -
-usually served with lemon or lime. gcoul one ioufz rl cd mn will
lt is also combined with pinea ple S aime dvcfh Cmp _ Eph ‘€f““°hY·
or citrus fruits in fruit cocktaiis or imeas .iSS$E[." galms with Sfmg
salads. It makes excellent jams and O (Timj I (isirédi _ { ,
marmalade alone or in combination I [mil C0m}?'n‘ll1.€°n° O fm mal' i
with other fruits. The green papa- )C. FSH Tn "*w"}mnl liomgnaksr
ya may be boiled and served as a imgn   P?l)‘lYa lll P acc 0 Cant} ‘
vegembla oulpef vie rmt may also be served
Mangoes, rich in both vitamins iibldd mu Salad On a nest Of cusp
A and C, are used fresh as a dessert Sa H grccni r
fruit or in combination with citrus
fruits, pineapple, avocado or papa- JAFATIESE KAUkKAl? h f _
ya. in fruit cocktails, salads and k n kawaH?n llc €nS’ [ Q Oodb »
desserts. The green or half ripe ( fm H;) 91.hmafnYdC°?nm€S are _
mango may be stewed or baked. Plepare ' 6 Oohs arorsd br _
The guava is one of the most .lgP¤¤€$g age Somcw af S‘m‘l“Y to
common wild fruits in the Islands. [ OSC IO I; C Chmesa , Oni fm`
lt is an excellent source of vitamin agent Y ear? the .S3`7'mg· The t
C, although the wild fruit may vary mcse sat with their mouths, but
greatly in its ascorbic acid content.
Fruit trees and even ornamental
shrubs grown in home gardens pro- _` _
vide additional sources of vitamins.   Y
These include the following fruits  · r  "  
rich in vitamin C: carambola, an   its-1 3  
ornamental shrub with translucent   -   §
yellow-green fruit; carissa, (natal Vw   ,; 5
plum) a bright red fruit of a thorny 2§\\   ‘\`· E
shrub; lava plum, an olive-sized  r i/ `- _
purple fruit; kttambilla, a small @:““`“·.¢(`   .
%ig§ -  tg @§ @BMkWi\
 ` /  A

 · ~ the ja anese eat with their eyes." pineapple chu11ks 011 W0O(l.Cll or
The Cii