Many people buy tropical fruits in supermarkets, and then often don’t know what to do with them – seemed like a good idea at the time! They are not local of course, but most of us like the odd banana. Here are some super-simple plant-based recipes to try, if you are struggling to know what to do with all the tropical delights sitting in your fruit bowl, just waiting to be used.
Lime & Coconut Syllabub is a no-nonsense recipe by Yorkshire chef Katy Beskow. Perfect for a 70s style dinner party, serve in glasses.
Choose palm-oil-free vegan butter and make your own pastry. Keep these desserts away from pets, as limes are toxic to them (along with other dessert ingredients like chocolate, nuts (and xylitol if used – just a few crumbs can be lethal). Keep fresh dough away from pets (can expand in the stomach).
Limes are tiny fruits that pack a huge punch in vitamin C (sailors would take them to sea, to prevent scurvy). Native to India, they are also rich in potassium. Unlike lemons that float, limes sink if you put them in water!
Melon Salad with Strawberries & Lime Mint Dressing (Crowded Kitchen) is a great way to use up a whole glut of leftover fruits. Cantaloupe can cause food poisoning so store it just like meat (wrapped and away from all other foods).
Lime Coconut Drizzle Cake (Lazy Cat Kitchen) is a tropical take on England’s favourite teatime treat.
Blackberry Lime Scones (Short Girl, Tall Order) are soft and flaky, and easily made in one bowl. Ideal as part of a vegan afternoon tea.
No-Bake Key Lime Pie (Addicted to Dates) has just 8 main ingredients, including ginger and coconut. No need to even turn on the oven, for this Key West delightful dessert from Florida (the recipe is by a talented Irish classically-trained baker).
Coconut Lime Cupcakes (Rainbow Nourishments) are filled with a zesty lime curd, and topped with coconut vanilla buttercream. If not using fresh, you could use artisan locally produce vegan lime curd in this recipe.