But don't just settle for eating it out of hand or decorating your breakfast cereal. Think dessert — a cool compote or a mouth-watering cake.
Strawberry, Pineapple and Mango Compote
1 large mango, peeled and seeded
2 Tbsps. fresh lemon juice
3 Tbsps. honey
1 Tbsp. dark rum (kosher)
2 pints strawberries, hulled and quartered
1 small pineapple, peeled, cored and cut into 1-inch pieces
1 small mango, peeled and cut into 1-inch pieces
1 cup shredded coconut, toasted
In a food processor or blender, purée the mango with the lemon juice, honey and rum. Set aside. Place strawberries, pineapple and mango in a large bowl. Toss with the mango sauce.
Sprinkle with toasted coconut.
Spiced Pear and Almond Cake
4 cups cored and coarsely chopped ripe pears ( 5 or 6 pears)
2 cups sugar
1/2 cup vegetable or canola oil
2 eggs, beaten
2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
grated zest of 1 lemon
2 tsps. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1 cup chopped blanched almonds
Preheat oven to 350°.
Grease a 10-inch round cake pan.
Combine the pears and sugar in a medium bowl, and let stand for 15 minutes. Combine oil with eggs, and add to pears.
In another bowl, combine the flour, cinnamon, nutmeg, lemon zest, baking soda and salt. Stir into pear mixture. Add vanilla and almonds.
Pour into prepared pan and bake, until cake tester inserted in center comes out clean, about 45 minutes.
Cool on a rack about 20 minutes before turning before turning out.
Invert onto a serving platter and dust with some confectioners' sugar.
Recipes courtesy of Jewish Holiday Feasts, by Louise Fiszer and Jeannette Ferrary.