Ever since I made my first post about Lilikoi Butter back in early September of 2009, I have had more than 50 comments on that post alone. When I did “Lilikoi Butter Revisited” in that next summer, I received 26 more comments – a record for any of my posts – and they keep coming. Mahalo to everyone who has written about this delicious food!
People still tell me about their tricks in getting out the juice, about how their efforts turned out, and many made recommendations on what to change, or how they changed it. I’ve learned a lot but haven’t been able to make any lilikoi butter in ages.
Recently one of my readers sent an email about her overabundance of lilikoi. I asked if I could get a few for seed. When I put the last ones into the ground, they were stripped right away and never did do anything. She gave me two different kinds and this time I’m going to keep them in pots under a trellis or tree. I’m determined to get them to grow!
This afternoon I’m picking up more from her. I love them just to scoop out with a spoon and eat, but probably will freeze most as juice for use later.
Now I’m looking for anyone in my area that might have Seville Oranges for marmalade. I love the tartness of true Scottish marmalade, so regular sweet oranges don’t work. I’ve made Pink Grapefruit Marmalade but I miss the flavor of the oranges. Also, pink grapefruits aren’t always available.
A hui hou!
I wrote about my homemade pink grapefruit marmalade in July last year. Since then I have eaten it on ice cream, bagels, scones, toast and sometimes just by the spoonful.
A friend brought over a large piece of cooked, leftover pork tenderloin on a recent visit. We came up with the idea of using our marmalade as a glaze for the pork. Do I need to tell you it was delicious?
In a pan, combine the following:
1/3 cup Kikkoman Lite soy sauce
1/3 cup pink grapefruit marmalade
1/3 cup honey
1 tablespoon (plus to taste) rice wine vinegar
A pinch of dried, crushed hot Thai peppers from my garden
Let this simmer for a few minutes until well combined and the honey has melted. Pour the hot glaze over thick slices of pork. Because the pork was already cooked, I baked it in a moderate oven until the pork was heated through and nicely glazed.
I think this would be great over chicken or beef as well. Enjoy!
A hui hou!
This is a three-day process, but the flavors are absorbed so much better than a marmalade made too quickly. I tend to like my marmalades to have a slight bitterness, more like a true Scottish marmalade. This recipe ensures I’ll get that.
Choose 3 smallish pink grapefruit (or 4 larger ones) and 2 lemons. Have 2 oranges on hand. These are not added to the marmalade, but you’ll use their juice later on.
On the first day, cut off thin slabs of grapefruit and lemon rind and cut into tiny slivers. Take care not to include pith at this point. Add 2 cups water for each cup of fruit. Let it stand.
On the second day, boil this mixture for 30 minutes. It helps the gelling process if you add large hunks of grapefruit pith to the soaking mixture. Also, cut out the grapefruit segments and add these to the mixture.
On the third day, remove all the pith sections and any stray pips (seeds). Add juice of 2 oranges to supplement the liquid. This helps you to know it won’t burn dry. Also add 1 pat of butter to keep down any froth that forms. Cook using 3 cups of the fruit and liquid mixture to 1 1/2 cup sugar. Simmer about 2 hours (or less). Keep an eye on it and watch for gel to start forming. Pour into hot sterilized jars and seal with sterilized rings and lids. Turn upside down until you hear the “pop” of the lid. This lets you know you have a good seal.
Perfect on hot buttered biscuits!
A hui hou!