fruit trees and moving.

i recently got married and moved to guam! <3 this place is different, i tell you. not only is it hot, but the over-all feel of the island reminds me of when i used to live in the philippines when i was younger. there are a lot of trees so it's very green...and lots of opportunity to see the vastness of the ocean. So far, i've just been focused on acclimating to the weather and seeing what this beautiful island has to offer. one of them is deffinitely the fruit trees!

to my foodie delight, i've been blessed with having a cherimoya, soursop, calamansi, and mango tree in my front yard. there's also a plantain and a guava tree nearby so, not bad for a sampling of local tropical fruit. i've also come by some avocado, star fruit, coconut, and papaya trees on my little adventures exploring the island. one thing's that for certain though...i was really interested in doing something with the soursop fruit that seems to be always abundant. so far i've made some fresh juice, some smoothies, tea, and some pan de leche from just a couple of large fruits. tasting somewhere between a cross of strawberry and pineapple, this pulpy fruit is sefinitely more on the sour side. It's definitely a very tropical fruit and one that has a few health benefits including being an alterante treament for cancer! :O

Soursop Juice
(from Aunt Clara's Kitchen)

1 large soursop, peeled and seeded
1 1/2 quart of water
1 cup sugar (you may not use it all)
ice

Blend soursop with water. Seive and get rid of solids. Add sugar to taste, add ice and serve.

 

Soursop Pan de Leche
(adapted from Annie's Chamorro Kitchen)

1/2 cup soursop juice
1 tablespoon white, granulated sugar
1 packet (or envelope) active dry yeast (or 2 1/4 teaspoons)
1/2 coconut cup milk
1/4 cup unsalted butter (or half a stick)
1/3 cup white, granulated sugar
1/2 teaspoon vanilla extract
1 large egg
3 to 3 1/2 cups all-purpose flour (start out with 3 cups; you might not use it all)
1 teaspoon salt
1/2 stick melted butter (for brushing the rolls before and after baking)

1. In a microwave-safe cup or bowl, heat the pineapple juice for 30 seconds on high. Using an instant-read thermometer, let it cool until the temperature reaches 105 degrees. Stir in the 1 tablespoon sugar and packet of yeast. Set aside for about 10 minutes to proof (it will get all bubbly).

2. In a microwave-safe cup or bowl, heat the milk and 1/4 cup butter (about one minute on 100% power). Stir in the 1/3 cup sugar and vanilla extract. Allow the mixture to cool then mix in the egg.

3. In a bowl, place the flour, and salt.

4. Pour the milk mixture and the bubbly yeast mixture into the mixing bowl. Mix until a dough forms. The dough may still be sticky — this is perfectly okay; you want the dough to be a little sticky. On a floured surface, knead for about 8 minutes.

5. After 8 minutes of kneading, place the dough into a greased or buttered bowl (you can spray the bowl with butter cooking spray). Cover with plastic wrap then place in a warm place to rise until double in size. The amount of time it takes to rise will depend on how warm it is where you’ve place the bowl of dough. I usually turn my oven on to warm during the kneading process then turn it off just before placing the dough in it to rise.

6. After the dough has doubled, turn it out onto a clean surface and lightly punch it down. Roll out 28 balls; place them in a buttered 9×13 pan, with 4 rows of 7 balls. First, slightly flatten out a piece of dough. Next, form a small circle with your pointer and thumb (like you’re making the “ok” sign). Place the piece of dough underneath the circle and push it through, all the while making your circle smaller and smaller. The dough you push through will form a nicely rounded ball. Pinch the bottom of the ball closed.

7. Spray the tops of the rolls with butter cooking spray then cover with plastic wrap. Place the pan in a warm place to rise again, until almost doubled. When the rolls have almost doubled, remove from the oven (if that’s where your dough is rising).

8. Preheat the oven to 350 degrees. Gently brush the tops of the rolls with melted butter. Bake for 15 minutes or until golden brown on top. Brush with more melted butter after the rolls are done.