Where Can I Buy Buspar, First, you need to know that “lilikoi” is our Hawai`ian word for passionfruit, the fruit of the Passion Flower vine. Buspar mexico, Read the Wikipedia religious explanation of the word “passion.” But I’m passionate about the passionfruit (groan), which I know mostly as lilikoi, 750mg Buspar. 30mg Buspar, In January, I wrote about trying to grown my own, Buspar australia, Buspar canada, but I haven’t had much luck so far. In that post, 10mg Buspar, Buspar paypal, I also included a recipe for lilikoi butter, but I’ve refined it a bit, Buspar ebay. Buspar usa, Also, this is for the benefit of those readers who are new to “Lava to Lilikoi.”
A friend in Na`alehu gave me a huge box of lilikoi fresh from the vine, Buspar india. I love to simply scoop out the insides with a spoon and eat, seeds and all, Where Can I Buy Buspar. 150mg Buspar, But this time, there were way too many to simply sit and eat myself sick, 40mg Buspar. 50mg Buspar, So I asked around for some recipes. My masseuse (Velvet) gave me this recipe, 200mg Buspar. Buspar coupon, The process I use for juicing is to cut them in half, scoop out the insides, 20mg Buspar, Buspar craiglist, and let that drain in a colander for about 24 hours to get rid of the seeds. Where Can I Buy Buspar, My house smelled like lilikoi for days after I finished juicing them.
4 eggs
4 cups sugar (I used a little less and mixed it with Splenda)
1 pound unsalted butter
1 ¾ cup lilikoi juice
Mix juice, 1000mg Buspar, Buspar uk, sugar, butter in a large pan, 500mg Buspar. Buspar japan, Heat until butter is melted. Beat the eggs together in a separate bowl and temper by drizzling a little of the hot liquid into the beaten eggs so they don’t scramble on you, 100mg Buspar. Buspar us, Keep stirring and when the egg mixture is about the same temperature as the hot liquid, pour it into the pan with the juice, 250mg Buspar, Buspar overseas, butter and sugar.
Bring to a rolling boil, then down to a slow rolling simmer for about half an hour, Where Can I Buy Buspar. This will thicken as it cooks.
I don’t know how to improve on this simple recipe other than to use it whenever you can, over whatever you can find. I like it over ice cream, on toasted English muffins or scones, over plain cheesecake, or just right out of the jar with a spoon.
I made a double batch with all the lilikoi I had, and ended up with twelve jars. They look like jewels on my shelf.
A hui hou!.
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Aloha,
Kathy had written about fruit “butters” with a recipe on July 18, 2010. Can anyone tell me how long this must boil? I’d like to try both recipes as I love fruit butters and flavored butters, especially when it involves liliko’i! Also about how much liliko’i does it take to make a cup of juice?
Mahalo!
I’m not familiar with the recipe that Kathy wrote, so I can’t tell you how long it must boil. Perhaps another reader can do that. I actually just use a percentage, so I’m not sure how many liliko`i it takes to make a cup of juice. When I gather a bunch from someone, I just make it all up into juice and end up with way more than enough to make my “butter.” Anything extra you have can be mixed into ice cream, made into a salad dressing, etc.
Aloha,
Lucy
With regard to boiling the lilikoi butter, it needs to come to a slow boil then boil for just a minute or two, stirring all the while. Two much boiling and you’ll be left with a granular mess like I had one time! Still tastes good but you want smooth, golden goodness instead of grainy goodness. With regard to how many lilikoi makes a cup of juice…that depends on the size of your lilikoi. I would guess approximately 20-30.
So, then is the lilikoi butter considered preserved?? Are we canning it, if the jar seals as it cools? Will it keep, even with the eggs in it??
I never thought about that, but I guess you could say it is preserved! I have some left from a batch 2 years ago on my shelf. I just opened some and it is still very good – and just fine to eat. Remember, the eggs are cooked.
ALoha,
Do you think I could use agave instead of sugar?
Also, here is a trick to separating the seeds. Put the entire inside of the lilikoi in a small cuisinart and pulse on low.. It totally separates the seeds form the pulp without breaking into the seeds.. then put it in a strainer and stir with wooden spoon and it separates without any challenges… SO EASY!
I’ve not tried that, although I use agave in other ways. I suspect it would alter the consistency and flavor, but maybe someone else who reads this column could answer your question. Yes, I’ve tried your method of separating seeds from pulp. Most methods seem to work, so I guess it’s whatever is easiest for each person.
Aloha,
Lucy
aloha! I’m on Oahu, and my yard has so so many lilikoi in it….I recently tried lilikoi butter at farmers market and it was so delicious, but at $8 a jar..it was too much for me to purchase regularly…I found some at malama for $6 and tried that, but it was made on the mainland and it tasted terrible! like movie theater butter…completely fake and gross.
anyhoo….I’ve never jarred anything, so I thought I’d start with lilikoi butter…I used a recipe I found on the star advertiser and it tasted amazing, silky and fabulous…but, my first batch had tiny bits of eggs in it…(I still eat it…) my second batch turned out great, but, when I look at my jars, and turn them upside down, It looks like some liquid may have separated a bit? is this normal?
I usually shake mine up before I use it, so yes, I think there is a little separation. I’ve had a batch with bits of egg, too, but I still eat it. It hasn’t changed the flavor and once it’s over ice cream, it really doesn’t matter, does it?? LOL
Aloha,
Lucy
Probably try Tutus Jellies and Jams. They have one in the Kalama shopping center in Kihei.
Just wanted to add my 2 cents in regarding processing the lilikoi. I used to do all the straining by hand, and we get tons of lilikoi. Just recently I purchased a Ninja blender and it came with a dough tool. So, needing to juice some lilikoi right away, and not wanting to wait to thaw out what I had in the freezer, I was looking for an easier way. So what I did is I scoop the insides of the lilikoi into a nylon bag and squeeze until I can’t get anymore juice. Then I take whats left in the bag and put it into my blender with the dough attachement – it has no blades so it dosen’t cut into the seeds. Just yesterday I got six cups of juice from 54 lilikoi this way, and the seeds are so clean with no sticky residue, that all I just have to do is dry them and give them to my friends who are always asking for them!
That sounds great! I’m sure there are readers who would like to know this method! Many different methods have been offered, and I say whatever works!
Aloha,
Lucy
I made my first batch or lilikoi butter last week. However, I changed the recipe a bit… half the amount of sugar and half again the amount of butter.. Excellent!!! It has more of a butter/lilikoi flavor and less sweet.
Thanks for the tip on boiling too long.. mine is a little granular, but when melted on a piece of toast.. wella!! the granular melts.
Yes, I love the texture after it’s on hot bread or toast. I also use it over ice cream, but the slight granular texture doesn’t bother me. Congratulations on your first batch!
Aloha,
Lucy
I think I e-mailed you awhile back to ask how much this recipe made… And I wanted to get back to you and say that I got about four 8 oz mason jars worth of lilikoi butter! I wanted to find smaller canning jars on island but had no luck.
I planted a seedling this past April and the vine has really taken off, so I’m hoping for lots of my own homegrown lilikoi next year! We used the lilikoi butter on a vanilla bean cheesecake with raspberries and it was amaaazing! Thanks for the great recipe
I froze some of the juice and I’m making more of the butter for Christmas gifts this year.
Wow! I love comments like yours! Glad it turned out well. Yes, I like it on vanilla cheesecake, too!! I like it any way I can eat it
Thank you for letting me (and the readers) know it works!
Aloha,
Lucy
By the way, I’ve gotten smaller jars at our local Ocean View Ace hardware store. Sometimes I’ve gotten them at Safeway. Check around!
Ace Hardware in Kaneohe sometimes have them on sale but the smallest 4oz jars goes fast. I’ve also found them at Ben Franklin Craft store. Walmart has a larger (very pretty) 6oz jar that is excellent for gifts. I have 4 mature vines growing in my 2 jabon trees, my panex hedge and up a papaya tree. They produce more fruit than I can use so I juice as many as I have time fore and freeze them in little snack size ziploc bags which holds 1 cup. My recipe calls for 1/2 -1 cup juice, 1 1/2 – 2 cups sugar, 3-4 eggs and 1 block of butter. You will get specks of (scrambled) egg if you try to cook it at higher than medium heat. No problem, just pour the end result through a sieve. I would like to get my lilikoi to “set” a bit harder but not sure how to do that. Yes, it does separate after awhile … either give it away sooner or shake. I extract the juice by putting it through a sieve, then I add a bit more water and use the “2nd pressing” to make juice.
Anyone for Lilikoi Salad Dressing?
This is a variation of a recipe shared by my tennis friend Mary. This dressing tastes so fresh and is especially good on mixed greens.
LILIKOI SALAD DRESSING
1/4 – 1/2 Cup fresh lilikoi juice
1/2 Cup mint, packed
1 inch piece ginger peeled and sliced
1 cup oil
2 Tablespoon Sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 large clove garlic, peeled.
Place all ingredients in a blender until the mint and ginger are finely chopped.
Note: You can get about ¼ – ½ cup juice by straining about 6 – 10 lilikois, depending on the size.
Note: I used ½ cup vegetable oil and ½ cup extra light olive oil.
Wow! Thanks for the recipe and all the great comments, Lynne! I have to beg or steal lilikoi from friends because mine just don’t grow here. I’m so envious of those who have so many! I’ve had Lilikoi Salad Dressing before, but no recipe for it.
Aloha,
Lucy
Lucy, to grow lilikoi (I’m sure they’d grow in the Volcano area) – after you extract the juice, take the entire glop of seeds and bury it on your property, somewhere near a “rubbish” tree or a chain link fence. They are agressive growers. Having them grow on a tall tree is great because to harvest, you just pick them off the lawn. If you plant them on a low trellis, you then have to dig through the mess of vines to get to the fruit.
Unfortunately, I don’t live in Volcano. I live in Ocean View with an acre of a`a lava. I have beautiful ohia trees – huge and spreading – but no soil where I could bury anything. I’ve created a few raised beds, and tried lilikoi in holes where I’d poured soil – but no luck. I’ve picked them off the ground at the homes of friends who were lucky enough to have plenty. Maybe if I ever move to another place with soil, I can get a few fruits.
Aloha Lucy,
Thank you so much, for your encouragement. My only problem is affording canning jars to preserve the ton I made. I beat the juice into the eggs, before heating, so no worry about separation.
You wrote me a while back, when I was in the middle of a move. It appears you moved to my neighborhood, so maybe now we can get together. As far as the lilikoi butter************
**********Success!!! Soooooo Yummy!! I’m tempted to toss out the stuff I bought commercially- it’s that good.
I also made a delicious sauce/salad dressing. Used it as a glaze on chicken. Yesterday I made banana/lilikoi/cranberry bread. It was the best banana bread I’ve ever made. Now, I didn’t use a recipe, but I wrote down what I remember, and will try it again from that. If it works, I will post it.
A warning about planting lilikoi to climb a tree; it can choke and kill the tree, not fun if it falls on the house. It grows very well in Ocean View, however, the caterpillars love it. I save the egg shells to put around the plant.
Have a wonderful New Year Everyone! Aloha
Yes, I’ve been living in Ocean View for about 7 years now. I remember talking with you. Send me an email telling me where you live and we can get together. And a big YES to the caterpillars getting the lilikoi here. I also put egg shells around my plants, but they still manage to get to them. We’ll see what happens. I still have a few struggling plants.
Aloha and Hau`oli Makahiki Hou!
Lucy
Eggshells? Caterpillars? Do they eat the foliage? What do the eggshells do?
Your Banana, Lilikoi, Cranberry bread sounds delicious. How much lilikoi juice do you add and did you mix it into the batter or did you just poured some lilikoi butter on top? (Sticky?)
I have a Kona Inn Banana Bread recipe that I like, maybe I’ll soak some dried cranberries in lilikoi juice to plump and add it to the batter before baking. I have some apple bananas in the freezer so I may try it this weekend.
mahalo & aloha,
Lynne
Yes, the caterpillars eat the foliage, and I understand it is necessary (??) for them to convert into a specific butterfly. I can’t remember the kind right now, although one of my readers mentioned it a while back. Caterpillars don’t like to crawl over the eggshells (crushed, of course) and that does discourage them – for a little bit, anyway. The banana/lilikoi/cranberry bread was Noel, so I will check with her on how she used it all, or she may read this and respond to you
Aloha,
Lucy
Aloha Lucy,
My husband is from the Big Island but we live in San Diego California now, his whole family (very big one) still live there, last year we went to Hilo, I bought the Lilikoi fruits from the Farmer Market, juiced them, froze the juice and brought back to San Diego, I used your recipe with half the butter and sugar and increased the juice to 2 cups, they turned out to be so delicious, I gave them out to family and friends at Christmas, most of them requested for more but unfortunately I don’t have much more to share,
I went to a Mexican grocery store near my home. Lord and behold, they sell $2.79 for 14 oz of juice, they came from the yellow lilikois which I preferred over the purple ones, so now I don’t have to wait until I go to Hawaii to get the juice, the butter turned out just as delicious….
I also used your recipe for Guava butter, the pink guavas which I have so plenty grown in my yard, just need to add the juice of a lemon into the butter at the end of the cooking process.
Thanks Lucy for the recipe.
Aloha,
Lena
I lived in San Diego in the past, and being that close to Old Mexico, you would certainly have plenty of lilikoi to find. What a treat! I haven’t made Guava Butter yet, but probably will soon. Yes, I think you could use half of the butter and sugar in my recipe. It came from one of the local women here, so I published it just the way she told it to me. I think I should do that, too, the next time I have lilikoi. Thanks for commenting and letting me know your results
Aloha,
Lucy
ALoha..
I made my second batch of lilikoi butter today.
It is runny and separating.. not sure what I did wrong.
Any ideas?
Mahalo
Not sure what happened. You might try cooking it a little longer. Sorry, but I’m not an expert on this. Just have been sharing what worked for me
Aloha,
Lucy
Susan,
maybe cook a little longer would help, I noticed the jars that I made earlier are a little thinner (shifted when tilted) but the later jars are thicker because I turned the heat down to the minimum and continue to cook while I pour the butter in the jar one by one, capped it then continue to the next one, it took awhile to finish, I cooked 6 batches all at once, so by the time I finished the later jars are darker in color ( the color returned to yellow instead of amber when it’s cooled) but they are more solid, mine didn’t separated. I know someone mention that little bits & pieces of eggs were presented in the butter…. if you remove the solid white that we usually saw in egg whites before you beat the eggs, you won’t see those little white tapioca like ball in the butter, you can also use just the yolks instead the whole egg, (need to double the number of eggs) that will also eliminated the pesky white balls.
Good luck !
Lena
Thanks for the good information, Lena! I hope Susan reads this. I agree with cooking it a little longer, and maybe a little slower.
Lucy
I have gotten the best results with lower heat, longer cook time, stirring almost continuously. It will set up nicely as it cools, and will thicken even more in the fridge, once opened.
This year’s butter was the best yet.
**I used half the butter, and a scant 3 cups sugar.
Next time I’ll even try using less sugar!
**Using a mixer, I combine the eggs and sugar in a bowl ~ as if making cake batter.
**Add the softened butter, and beat it together well.
**Mix in the Lilikoi juice.
**Pour it into the saucepan for cooking.
It may look all lumpy or curdled, but those are bits of butter. It will melt into smooth, beautiful golden heaven.
**You will never have a problem with eggs if you combine it all first. It’s worth the extra step.
Thanks so much, Caroline! The last few comments have made me hungry for some vanilla ice cream with lilikoi butter dripped over it! I’m going to go do that now!
Aloha,
Lucy
aloha dear Lucy,
im from a small european country, hungary. i got some hawaiian lilikoi butter, guava jam, coconut syrup and pineapple coconut jam from my hawaiian friends, oahu. can you share a simple recipe what can i make from these delicious jams/butter? thank you so much! i read your recipe and posts, and i would like to eat these yummy fruits more than i can
i was in oahu for 3 wondering months. missing hawaii..
ps.: and my last question: do you know how can i substitute for egg roll in lumpia?
and sorry for my english knowledge..
mahalo!
martha
Aloha, Martha!
Thank you for writing! What a treat to hear from someone in Hungary. I use the butters and jams on biscuits, or over ice cream. I think they could be used in cookies or bars, also, but I don’t have any recipes that I’ve tried yet. You might “Google” it to see what you come up with. I think it could be used in a cream pie, also. I’m not sure what you mean with your “ps” question. I love lumpia, and many of the local people here make it, but I’m not sure what you are asking. Maybe try again?
Aloha,
Lucy
I too notice that over time, my lilikoi butter tends to separate (the ones sold in the stores have the same problem). It’s still good … just stir it up again. I’ve tried cooking it for a much longer time but no difference. I think perhaps I cut down the amount of sugar too much or I’ve thought about adding a teaspoon or so of corn starch. Those lumps you see (I believe) is caused by rushing the cooking process (too high heat) and you end up getting bits of scrambled eggs. I just pour the results through a strainer to get the lumps out.
For Martha, you should try putting half slice of banana with a bit of butter and brown sugar, and fry to make banana lumpia … simple and great tasting.
Oh, I love banana lumpia! That is one of my favoite foods. Yes, I agree that no matter what, all lilikoi butter seems to do the same thing, and none of it needs to be tossed away! It can always be used in a dough for biscuits or adding to a cake for that delicious flavor!
Aloha,
Lucy
Thank you so much Lucy, i found a site where there are some amazing recipes:
http://southamericanfood.about.com/od/desserts/r/Seven-Layer-Cake-With-Dulce-De-Leche-And-Pineapple.htm
http://southamericanfood.about.com/od/southamericancookies/r/guavathumbprint.htm
http://southamericanfood.about.com/od/maincourses/r/guavachicken.htm
and my ps question: i didnt find any eggroll wrappers in the hungarian stores, so i dont know what can i use instead of it..
bye, martha
Mahalo for some great recipe sites, Martha! I’m not sure what to use in place of eggroll wrappers, but I will check with some of my friends who make eggroll or lumpia often. They may know what to substitute, or how to make your own.
Aloha,
Lucy
I’m sure you’d be able to find wrappers in the Asian marketplace in Budapest … best chances of finding them in Chinese, Vietnamese, Filipino or Korean stores. I googled it and got several hits.
Try using the burrito wrapper or filo in place of lumpia wrapper , I never try that, the Idea just popped into my head, if you do ended up using either one, please let us know how it turn out.
Good luck,
Lena
There are some good ideas here to share with Martha. Mahalo to Lena and Lynne!
Aloha,
Lucy
thank you for your good ideas everyone! i will write my experiences later
mahalo,
martha
My husband is a heart patient and can not have deep fried food so I have used filo dough For years to make a baked version of lumpia for him. We now like it better than the fried.
I haven’t deep fried anything in eons! I like most things baked rather than fried anymore, and I definitely like filo dough!
Mahalo for your suggestion!
Aloha Lucy!
I just checked on your blog and I got so excited. I am a young buck from Laupahoehoe, but have since moved away from my island home to the way outer island of Japan. I am a teacher here and just started planting our gardern out a few weeks ago! We have just gotten into our Spring season, and I have been really blessed to have found; and planted two liliko’i vines about two feet tall and one even has three fruits just waiting to get big enough that I can harvest and juice! I can’t wait to try the recipes that you have here and update you with our progress! Not to mention that we have a lot of eager young learners at our school who have not even experienced our Hawaiian Liquid Gold! Bless you for creating this blog and I hope your summer is a great growing season!!!
Aloha Pumehana!
Kaulana
Mahalo for your comment, Kaulana! I taught 4th grade on another of those “way outer islands” (Guam) years ago. I wish you well with your young learners and great growing for your lilikoi!
I love Japan and I’m envious!
Aloha,
Lucy
I make somethin similar to this only I cook egg yolks not whole eggs together with the sugar and juice in a double boiler until its thick like pudding and can see my whisk marks left behind and then I add the butter and strain it with a fine metal strainer and it comes out velvety smooth.
That sounds like a good method. Thank you for suggesting it. I’m going to try that when I get more lilikoi this summer.
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