Otaheiti apples, melons, mangoes and pineapples are aplenty right now, and even bananas are making a strong comeback after Sandy destroyed so many trees last year. Aside from eating them in their pure fruit form, there are other ways to ensure they won’t go to waste.

Thursday Life took a seat in the kitchen recently with Mark DeKrines, executive chef at The Courleigh Hotel & Suites, winner of the Best Lunch Spot at the Jamaica Observer Table Talk Food Awards 2012-13, to share some summer fruit salad options for our readers.

Executive Chef Mark DeKrines chose this particular menu for Thursday Life because, “All of the fruits and vegetables in these dishes are grown in Jamaica and harvested fresh daily. Quality is excellent, quantity is abundant, and the price is right. Now is the time to enjoy the bounty our blessed island home is offering.”

Executive Chef Mark DeKrines’ Menu

Chilled melon soup

A refreshing cold soup made with melon, cucumber and mint

Garnished with diced fruits and yogurt

Melon puzzle salad

Squares of summer fruits arranged in a 3D square cube

Sweet tempura fruits with honey yogurt dip

or sprinkled with powdered sugar and chocolate syrup

(bananas and otaheiti apples are featured here)

Mango mozzarella salad with balsamic drizzle

Slices of mango and fresh mozzarella

Smoked marlin with mango papaya salsa on bruschetta

Diced mango, papaya and local smoked marlin

Spooned onto toasted French bread rounds

Jamaican salad with baby greens, cherry tomatoes, breadfruit chips

Pineapple, otaheiti apples and shredded Jamaican cheddar

Herb-grilled chicken and pineapple boat salad

Nestled in baby greens and garnished with local strawberries

RECIPES by Executive Chef Mark DeKrines

Chilled Melon Soup

Ingredients:

24 oz peeled and seeded melon, plus 4 oz diced for garnish

8 oz peeled and seeded cucumber, plus 4 oz diced for garnish

1 tsp fresh chopped Jamaican ginger

1.5 oz lime juice

8 oz freshly squeezed orange juice

1tsp chopped Scotch bonnet pepper (no seeds or veins)

Pinch of salt (more if desired)

2 tablespoons fresh chopped mint

Plain yogurt for garnishing

Method:

Put all ingredients except the yogurt in a blender or food processor, and blend until smooth.

Strain if desired and chill for at least 1 hour.

Pour into bowls and sprinkle on the diced melon and cucumber.

Top with a spoonful of the yogurt.

This soup is best when served very cold.

Sweet Tempura Fruits with Honey Yogurt Dip or Chocolate (photo: 2736)

Ingredients:

Ripe banana cut into thick slices

Otaheiti apple wedges

Bamboo skewers

Flour for dredging

Oil for frying

Honey

Plain yogurt

Lime juice

Icing sugar

Chocolate syrup

Batter

1 cup cornstarch

1 cup flour1/2 tsp cinnamon powder

1 oz brown sugar

Pinch of salt

8 oz club soda

3 egg whites

Method:

Mix the ingredients in the listed order, in a bowl, and whisk together. Chill until needed.

If the batter sits for a while it will settle and needs to be stirred before dipping.

Heat the oil in a fryer or a pot to 350F (Just like frying chicken).

Skewer the fruits longways and dredge in the flour.

Dip completely in the batter and use the skewer to fry the fruit.

Fry for 2 to 3 minutes turning as needed until it is crispy and golden brown.

Drain on paper towels and let cool to the touch.

Remove skewers and serve to your liking.

Mix equal parts honey and yogurt with a splash of lime juice for a healthy dip, or sprinkle with icing sugar and drizzle with chocolate syrup.

Smoked Marlin with Mango Papaya Salsa Bruschetta

Ingredients:

1/2 cup medium diced papay

1/2 cup medium diced mango

2/3 cup medium diced or julienne local smoked marlin

1 oz small diced sweet pepper

1 oz small diced onion

1 oz small diced tomato

Some chopped cilantro (1 to 2 tsps)

1 oz olive oil

1 oz vinegar

1 tsp sugar

A little salt and pepper

A few dashes of hot pepper sauce

Slices of French bread (1/4 inch) toasted

Guava jam (optional)

Method:

Gently mix together all of the ingredients except the bread and guava.

Toast the French bread and lightly spread with some guava jam.

Place a generous scoop of marlin fruit salsa on it and serve.

Melon Puzzle Salad

Ingredients:

Watermelon, peeled

Cantaloupe melon, peeled

Pineapple, peeled

Honeydew melon, peeled

Method:

Cut one inch squares out of all of the fruits.

Alternately place the fruits in a 3 by 3 square and repeat 3 layers high.

It is important that the fruits be all cut the same size and shape, so the cube looks good and stays together.

Mango Mozzarella Salad

Ingredients:

1 large mango peeled and sliced longways.

1 ball of fresh mozzarella cheese sliced like the mango

Fresh basil leaves

Balsamic vinegar

Extra virgin olive oil (optional)

Method:

Alternate the mango and the cheese in a circle.

Finely julienne (fine slivers) the basil and sprinkle over the salad.

Drizzle the balsamic and olive oil on top.

Jamaican Salad

Ingredients:

1 roasted breadfruit

Oil for frying

Assorted whole lettuce leaves

Cherry tomatoes halved

Cubed pineapple

Wedged otaheiti apples

Shredded Jamaican Cheddar Cheese

Your favourite salad dressing

Method:

Peel the breadfruit and quarter, removing the heart.

Slice very thin lengthwise and fry just until browned.

Drain on paper towel and lightly salt if desired.

Arrange the other salad ingredients attractively.

Garnish with breadfruit chips and serve with dressing.

Herb-Grilled Chicken and Pineapple Boat Salad

Ingredients:

2 medium sized whole pineapples

3 cleaned CB brand chicken breasts

Freshly chopped dill for marinating

3 oz good olive oil

Salt and pepper to taste

1 tablespoon lime juice

Assorted whole lettuce leaves

Method:

Mix the dill with oil and salt and pepper and lime juice, and use this to marinate the chicken breasts in the fridge for a few hours.

Slice the pineapples lengthwise and trim the leaves. Carefully wedge out the pineapple meat, preserving the long triangular shape. Discard the core.

Grill the chicken until done and then the pineapple just for grill marks.

After cooled, cube the meat and fruit.

Arrange lettuce in the pineapple boat.

Toss the chicken and pineapple in your favourite dressing and place in the boat.

Garnish with fresh local strawberries.