A tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine.
with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The
Australian Dried Fruits Association as a service to housewives
Fruit Meat Balls
¾ Seeded Raisins soaked in 2 cups water overnight; ½ cup
milk; 1 slice bread; 900g minced steak; 1 egg; 1/ tspn salt, pepper to taste; 2
tblspn salad oil or shortening
Sauce: 2 cups liquid in which Raisins were soaked; ¼ Seeded
Raisins; 1 medium-sized can pineapple chunks; ¼ cup chopped green capsicum; ¼ cup
sugar; 1 tblspn soya sauce; 1 ½ tblspn cornflour; ¼ cup wine vinegar
Crumble bread and pour milk over to soften.
Combine meat, ¾ cup Raisins, beaten egg, salt, pepper.
Add bread-milk mixture and blend well.
With wet fingers form into balls, brown in hot oil, shaking
pan frequently so they will keep their round shape.
Simmer about 5 minutes liquid in which Raisins soaked,
pineapple chunks, and their syrup, sugar, vinegar and soya sauce.
Blend cornflour with a little water and stir into hot liquid.
Simmer, stirring constantly, until sauce has thickened.
Add browned meatballs and simmer 30 minutes or until meat
balls are tender.
Cookbook, Susan Lloyd 1973 Australian Universities Press
25 minutes cooking time.
1 small pawpaw; 1 mango; 4 cups chopped pineapple; 450gfirm
red tomatoes; 1 green pepper; 1 large green apple; 1 onion; ½ cup white
vinegar; ¼ cup sugar; 1 tspn grated ginger; 1 tspn salt; pinch cayenne pepper
Remove skin and seeds from pawpaw, mango, tomatoes and apple
and chop into 3cm pieces. Chop onion; remove seeds from green pepper and cut it
Into a large saucepan combine vinegar, sugar, green ginger, salt
and cayenne pepper and bring mixture to the boil. Add fruits, onion and pepper,
cover and simmer gently for 15-20 minutes.
Stand mixture until slightly cooled
and pour into jars and seal. Makes approx. 1 ½ litres.
Cookbook; Recipes from Moosewood Restaurant, Ithaca, New York Compiled, edited,
Illustrated and Hand-Lettered by Mollie
Finnish Whipped Fruit
Mix and match your favourite fruit juices and fruit. 5 – 6
servings. 40 minutes actual preparation time, but then it needs at least 1 ½
hours to chill.
3 cups fruit juice (apple, cranberry, orange, pineapple,
grape – any or several) (but NOT Hawaiian punch); ½ cup raw farina
(non-instant) I couldn't buy farina so I used semolina instead; ½ cup real maple syrup (or 1/3 cup honey); juice from ½ lemon;
dash each cinnamon and nutmeg; 300mlheavy
cream, whipped OR 1 cup yoghurt; 1 cup fresh fruit (coarsely shredded apples,
sliced, fresh peaches, strawberries, pre-cooked and slightly-sweetened
cranberries – you choose)
Heat juice and syrup or honey to boiling. Sprinkle in the
farina and cook slowly, constantly stirring until thick and smooth (about 8 –
Pour into a large bowl and whip with wire whisk or electric
beaters until light and fluffy (about 15 minutes). Fold in fresh fruit and
whipped cream or yoghurt. Chill.
Serve topped with fresh berries or chopped, toasted nuts.
Other possible garnishes: grated orange or lemon rind, an extra dusting of
fresh ground nutmeg, a strawberry blossom.