Ingredient guide: Tropical fruits

The heady fragrances of musky guavas, sweet mangoes, juicy pineapples and refreshing pawpaw are the scents of summer. Sophia Young explains how to use them to best advantage.

Pineapples, mangoes, papaya and guavas all thrive in tropical conditions, but are
very different fruits of varied origins.

The pineapple, a South American native, is actually not a single fruit; it is comprised of hundreds of separate fruits, each represented by a diamond shape on the skin and fused around a central core. The mango is thought to be a South-East Asian native, brought to Brazil and Africa by Portuguese traders. It is suspected that guavas were first grown in Mexico and Peru, while pawpaws are thought to have originated in Mexico and the West Indies.

Green (unripe) mangoes
Regular mangoes can be starchy and sour when unripe, so look for specially bred Asian mangoes, such as the Keow Savoey and Nam Doc Mai varieties, which have the desired sweet but firm texture.

Guavas
Guavas contain vitamin C and pectin. In South American countries they are often made into thick, paste-like jams and jellies. To accelerate the ripening of a guava, place in a paper bag with a banana or an apple then stand at room temperature for a few days.

Mangoes
Mangoes are sold by variety. Kensington Prides (also known as Bowen) appear early in the season, and are medium-sized with dark-golden flesh and a red blush. The later-fruiting R2E2s are large and round with firm, mild flesh. Two newer varieties with virtually fibreless flesh are the Honey Gold, which has edible skin, and the medium-sized Calypso.

Pawpaws and papaya
Yellow-fleshed pawpaws are the same species as the smaller, pink papaya. To differentiate between the two, the former is usually referred to and marketed
as pawpaw. Health-wise, the fruit is packed with vitamin C and antioxidant carotenoids.

Pineapples
It takes two years for a pineapple to grow. Once harvested, they do not ripen further. A ripe pineapple can be green or yellow, depending on the variety.

Tropical fruit in cardamom syrup
Serves 8

1 coconut
2 white or pink guavas, or 410g can pink guavas, drained, seeded
1 small pineapple, peeled, cut into quarters lengthways, cored, sliced
2 large ripe mangoes, peeled, cheeks each cut into 6 wedges
1 red papaya, peeled, seeded, cut into thin slices
6 cardamom pods*
11/2 cups (330g) caster sugar
1 vanilla bean, split lengthways
Finely shredded rind of 2 limes and juice of 3 limes

1. Preheat oven to 180˚C. Using a screwdriver, poke holes through the 3 coconut ‘eyes’. Drain liquid and discard. Wrap coconut in a tea towel. Using a hammer, tap to crack in half. Place halves, flesh-side down, on an oven tray. Bake for 20 minutes. Cool, then use a dinner knife to pry flesh from shell in large pieces. Using a vegetable peeler or Japanese mandolin, shave flesh into strips. Divide strips between 2 oven trays. Bake for 20 minutes, tossing occasionally, or until dry. Set aside to cool.
2. If using fresh guavas, peel, halve and discard seeds. Place pineapple, mango, papaya and canned guavas (if using) in a large heatproof bowl.
3. Place cardamom pods on a chopping board and, using the flat side of a large knife, bruise. Place pods in a saucepan with sugar, fresh guavas (if using) and 2 cups water. Using the tip of a knife, scrape seeds from vanilla bean into pan, then add bean. Cook, stirring, over medium heat until sugar dissolves. Simmer for 10 minutes. Stir in lime rind and juice, then pour hot mixture over fruit. Cover and refrigerate until chilled. 
4. When ready to serve, stir 1 cup coconut strips through fruit salad.

* Cardamom pods are available from delicatessens and some greengrocers.

Hint: The fruit salad can be made up to a day ahead. Refrigerate until ready to serve. ou can store leftover coconut in an airtight container for up to 2 weeks.

Recipes, words & food preparation: Sophia Young. Photography: Scott Hawkins