Sun, rum and fun: savoring the tropical flavors of Caribbean cuisine is the next best thing to being there

Vegetarian Times, Jan, 1998 by Jay Solomon

1/4 cup apple juice
2 Tbs. light brown sugar
1 large ripe mango, peeled, pitted and
sliced
2 ripe medium bananas, peeled and
sliced crosswise
2 large ripe kiwi fruits, peeled and sliced
crosswise
6 to 8 ripe strawberries, sliced (optional)
1/4 tsp. ground cinnamon
1/4 cup dark rum
Splash banana liqueur
2 to 3 cups frozen low-fat vanilla yogurt

In large skillet, combine apple juice and sugar. Cook over medium heat, stirring often, until simmering, 4 minutes. Add mango, bananas, kiwi fruits, strawberries and cinnamon and cook, stirring occasionally to coat fruit with juice mixture, 4 minutes.

Remove pan from heat and add rum and liqueur. Return pan to heat and bring to a simmer. Carefully ignite fruit mixture with lighted match. Allow flame to subside and cook 1 minute.

To serve, scoop low-fat frozen yogurt into individual serving bowls and spoon warm fruit over top.

PER SERVING: 295 CAL.; 5 G PROT.; 3 G TOTAL FAT (1 G SAT. FAT); 58 MG CARB.; 10 MG CHOL.; 82 MG SOD.; 5G FIBER.

Jamaican Rum Cake

12 SERVINGS OVO-LACTO

Seductive in flavor, rum-soaked dried fruit makes this cake incredibly moist. It's a popular dessert throughout the islands of the Caribbean.

2 cups coarsely chopped mixed dried
fruit (raisins, apricots, cherries, figs
or dates)
1 cup dark rum
1/2 cup dark beer
2 sticks (1 cup) margarine
3/4 cup packed light or dark brown sugar
2 large eggs, at room temperature
1 tsp. vanilla extract
1/2 tsp. grated nutmeg
1/2 tsp. ground allspice
3 Tbs. molasses
1 tsp. baking powder
1 1/4 cups all-purpose unbleached flour

Place dried fruit into medium bowl and pour over rum and dark beer. Cover and refrigerate 3 to 4 hours.

Preheat oven to 350 degrees. Lightly grease a deep 9-inch round cake pan.

Transfer dried fruit mixture with liquid to food processor or blender and process until a smooth pulp is formed, about 10 seconds. Set aside.

In large bowl, beat together margarine and sugar with an electric mixer until well blended. Beat in eggs, vanilla, nutmeg, all-spice, molasses and baking powder. Stir in flour, then pureed fruit until blended.

Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, 50 to 60 minutes. Remove to wire rack and let cool to room temperature before serving.

PER SERVING: 349 CAL.; 3 G PROT.; 17 G TOTAL FAT (3 G SAT. FAT); 38 MG CARB.; 35 MG CHOL.; 259 MG SOD.; 2 G FIBER.

Papaya-Avocado Salsa

MAKES 3 CUPS VEGAN 81

Ripe, fresh papaya adds tropical flare to this guacamole-style salsa. It's great as a dip with tortilla chips, fresh vegetables or whole-grain crackers.

2 ripe medium avocados, peeled, pitted
and diced
1 ripe papaya, peeled, halved, seeded,
and diced
1 large ripe tomato, diced
1/4 cup finely chopped red onion
2 cloves garlic, minced

RELATED ARTICLE: Tropical Treasures

Chayote (chi-OH-tay): Also called "cho cho," these pal green, pear-shaped squash have a firm, white flesh and mild zucchini-cucumber flavor. Chayote can be prepared like a summer squash and added to soups, stews, breads or skillet cakes. There are one or two seeds in the center which should be removed before cooking.