Mangoes are the taste of cerulean blue skied summers and the sun on your shoulders, leaving your tanned cheeks rosy. During the summer months, punnets of the glorious yellow fruit is à go go in our home. Dull are the days without it. Straight-from-the-market abundant ripe mangoes are macerated and served with crushed ice and a duvet of whipped cream or sometimes it doesn't reach the kitchen at all. In some homes they are squidged in a cauldron with some natural cane sugar and lemon zest until nubby and sweet to create a phenomenal venetian orange brown sauce to be swirled into a vanilla-freckled ice cream base. Bliss.
It is Pierre's vagary of what this year's summer taste is.
It renders the versatility of the The Tropical Fruit Garden Line which worked well with impeccable gourmet dishes and have proved that it is more than just a fruit spread and breaking the "jam for breakfast" culture.
Let me share you what had been whipped up for us.
Mango and Durian Jam lightly diluted with white vinegar made a unique twist into the humdrum vinaigrette that we use in our salads. The subtle kick of durian didn't actually ruin the salad, (sorry but I am not yet that durian lover then), instead it gave the unique sweet taste clinging on the crunchy leaves, that will leave you asking for more, without the pungent odor of durian.
For the Main Course, our plates were adorned with not one but two pork cuts, which were marinated with the Mango Guyabano Jam. The meat chops were then wrapped in plastic thrice, preserving the liquid. I know for a fact that jams can help tenderize meats, but according to Chef Bruce the pork bellies where cooked slowly for two hours. You could then think how tender to the bite the meats are. I love a bit of sweetness to some of my dishes, like putting pineapple juice and bits on my Adobo, raisins on my Menudo, saba bananas on my Cocido, cranberry sauce on the turkey meats, just to name a few. This did made a mark on my palate.
This simple yet cunningly sumptuous prawn was marinated with Mango Jack fruit Jam, covered with banana leaf, to be baked into perfection. A glaze of the jam was still present on the pillow-soft, orange-skinned crustacean, inviving you into an untamed flavor of sweet and seafood fusion.
A different take on our childhood favorite cold snack, the Saba con Yelo. Instead of the usual shaved ice with evap milk, vanilla ice cream was used. To flare up the dessert some more, Mango Jack fruit jam was added to the sliced saba bananas while it was being cooked, adding brandy to the concoction which gave a sharp caramel taste. And what could a dollop of the same jam on top of the layer of banana jam and ice cream would do? Enticingly good dessert.
You too can play wicked with the usual dish that you prepare for your family, like what Chef Bruce did, where Philippine-made jams are used to liven up our summer meals, only with the freshest pick from the best luxurious Fruit Garden Jams, now in Tropical flavors.
Check their website www.thefruitgarden.net for information on where and how to purchase.
Recipes for the four dishes are found HERE
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