March Happenings

There is lots blooming right now - mango, lychee, passion fruit, naranjilla (lulo), citrus (which smell amazing)...but not a lot of fruit ready to eat. We have apple bananas and raja puri bananas hanging, but they will need some more time on the plant. 

We are cleaning out the vegetable gardens to make room for spring crops...these were the last of the carrots that we pulled. 

Passion Fruit Ice Cream with Mora Syrup Topping

This flavor combination is wildly delicious! Passion fruit is highly aromatic, and Mora Andina (Rubus glaucus) is delicious. Sadly, Rubus glaucus has not grown well in Florida. It grows at higher elevations, closer to the equator in Ecuador, Columbia, and other tropical countries with elevation. It prefers cooler temps, but no freezes. Thankfully, the pulp can be purchased frozen at many locations. In Ecuador, it was sold by the pound in plastic bags. 

Passion Fruit Ice Cream 

2 1/2 c. milk
1 c. passion fruit pulp (without seeds)
1 c. heavy cream
1 c. sugar

In a bowl, whisk ingredients together and then chill in the freezer for 30 minutes. Place ingredients in ice cream maker or stir every 30 minutes in the freezer. Store extra ice cream in airtight container in the freezer.

Mora Syrup/Ice Cream topping

1 package frozen Mora Pulp
1 c. sugar

Heat in a sauce pan until slightly thickened. Cool and store in glass jar in the refrigerator.