Why should orange juice have all the fun? This spring, at your next brunch, garden party or Easter lunch, stock up on tropical fruit to make your mimosas. You can create a colorful display by choosing an assortment of fruits like papayas, passion fruit, dragon fruit, coconut and kiwano melon. Each of these fruits, plus several other tropical selections will produce a different color and flavor of juice to be added to the mimosa.
If you don’t own a juicer, the most effective way to make the juice is to puree with a blender or food processor and then press the mixture through a fine mesh sieve. You can also create different types of garnish using the exotic choices. Pour the juices into individual carafes and fill small bowls with cut fruit to garnish. Let your guests choose from the assortment of juices and enjoy the different flavors they can mix with their champagne.
Here are just a few of the exotic fruits available at FRESH. The selection varies depending on availability. Also, don’t forget some familiar tropical favorites like kiwis, pineapples, mangos and coconuts.
Ugli Fruit: Grown exclusively in Jamaica, don’t let the bumpy, rotten looking exterior fool you. Ugli Fruit is a hybrid between the Sevilla orange, grapefruit and tangerine families. Despite its appearance, this fruit is both tangy and sweet. Simply peel like an orange to enjoy the burst of citrus flavor.
Passion Fruit: Native to southern Brazil, Paraguay and Argentina, passion fruit has a tropical sweet tart flavor with nuances of pineapple, papaya, mango and citrus. Passion fruit are prized for their jelly like pulp which can be used raw or cooked in a number of dessert or beverage preparations. Simply cut in half and scoop flesh out with a spoon.
Quince: The interior and exterior of a quince is like an apple or a roundish pear, and they taste a little like both. Quince is rarely used in its raw form, and when cooked, the flesh turns from light pink to almost purple. The flavor is very astringent when raw but becomes softer and sweeter when cooked. A favorite for baking and preserving because of its sweet-sour flavor and high levels of pectin.
Blood Oranges: With varying degrees of orange to red exterior, the peel of the blood orange becomes redder as it ripens. When cut open, the juice and flesh of the orange is dark red and has a sweet flavor, similar to strawberries, that is less tart and acidic than typical oranges.
Papaya: Available in several varieties, such as golden, maradol and strawberry, papayas are from Mexico or Hawaii. The skin is green to yellow and the flesh ranges from golden yellow to orange and red. They vary in size from small, like a pear, to almost 10 pounds. Choose papayas that are soft like a peach with skin that is more yellow than green.
Horned/Kiwano Melon: Native to New Zealand, this melon has a spiky golden-orange shell that encases a soft, seed-filled emerald green interior. It has a sweet and tart banana-lime flavor that is enhanced when chilled. Cut in half and scoop out the jelly-like flesh or add the seeds to salads, salsas or smoothies.
Dragon Fruit: Available in pink, purple or yellow, dragon fruit is a cactus fruit with a delicate, sweet flavor with the aroma of jasmine. Its white flesh has a melon-like texture with tiny edible seeds, similar to a kiwi. Can be eaten by cutting in half and scooping the flesh out with a spoon.
Cherimoya: With a lizard-green pinecone exterior and a custard white flesh, when opening a Cherimoya, you’ll notice a very floral sent of vanilla and banana. The flavor is reminiscent to pineapple, pear and strawberry. Be sure to remove the seeds before eating. They are poisonous.
Feijoa: Also known as pineapple guava, these egg-shaped fruits have a soft succulent flesh that is similar to a pear with jelly-like edible seeds. This lime green fruit is native to South America, but primarily grown in New Zealand. Its flavor is reminiscent to a pineapple, quince and lemon.
Featured in photo: Papaya & Blood Orange, Pineapple, Coconut & Dragon Fruit, Kiwano Melon with Lime.