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!