recipes

Broccoli and hearts of palm are a great combination in a healthy and delicious salad. This recipe is simple and easy to make, and can be served as a side dish or a light meal.

Ingredients:

• 1 head of broccoli, cut into small florets
• 1 can hearts of palm, drained and sliced
• 1/2 red onion, thinly sliced
• 1/2 cup chopped parsley
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Blanch the broccoli florets in boiling water for 2-3 minutes until they turn bright green. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine the broccoli florets, sliced hearts of palm, red onion, chopped parsley, and chopped walnuts.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill in the refrigerator until ready to serve.

Tips:

• You can add other vegetables such as cherry tomatoes or cucumber for more texture and flavor.
• To make this salad vegan, you can use maple syrup instead of honey.

Conclusion: This broccoli and hearts of palm salad is a healthy and delicious option for any occasion. It's easy to make and can be customized to suit your taste buds. Give it a try and enjoy the fresh flavors and textures in every bite!

• 4 fresh large whole eggs
• 2 egg yolkes
• 1 cup of sugar
• ½ cup Jungle Pulp Passion Fruit Puree
• 8 Tbsp of butter
• ¼ tsp fine salt

In a 2 quart saucepan, combine passion fruit puree, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• ****4 tablespoons water, 2 teaspoon oil, 4 teaspoon baking powder combined (egg replacement of 2 eggs)
• 2/3 cup sugar
• 2 teaspoons pure vanilla extract
• 1/4 cup apple sauce (increase if batter is too thick)
• 1/4 cup oil (increase if batter is too thick)
• 1 1/4 cup Jungle Pulp Mango Puree
• 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners
• Jungle Pulp Mango Puree
• 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners

Directions

1. Preheat the oven to 350 degrees.
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. In another medium bowl, beat the oil, apple sauce and sugar with an electric mixer until light and foamy. While beating, gradually pour in the vanilla and mango puree.
4. While mixing slowly, add half of the flour mixture, then the egg replacement mixture followed by the remaining flour mixture; take care not to over mix the batter.
5. Baking time, 15 to 18 minutes for standard cupcakes or 10 to 12 minutes for minis.

Ingredients

• 1 ½ oz Bacardi orange rum
• ¾ oz Peach schnapps
• 1 ¾ oz Jungle Pulp Mango Puree
• 1 full scoop of ice
• Blend and serve.

Ingredients

• 1 lb. chicken wings
• ¾ cup Jungle Pulp Mango Puree
• ½ cup hot sauce
• Kosher salt & fresh cracked black pepper, to taste
• 3 tablespoons of scallions, sliced, to garnish
• Cayenne pepper, to taste (optional)

Directions

Preheat a deep fryer to 350ºF. While heating, rinse and dry chicken wings off. Drop into the fryer and cook for 3-5 minutes until wings are floating and crispy with a golden-brown color.
Remove from fryer and drain then transfer to a bowl and season liberally with salt, pepper and a little cayenne pepper, if using.
In a heatproof bowl, add the mango puree and Tabanero Hot Sauce, place briefly over a burner to heat and combine the sauce then toss with the wings. Drain wings and plate. Reserve sauce and serve with the wings.

Garnish with the scallions and serve immediately!

Ingredients

• 8 oz of cream cheese, softened
• 1/4 cup of sugar
• 1 cup of heavy whipping cream
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon zest
• 1/4-1/2 Jungle Pulp Passion Fruit puree mix (depending on how much passion fruit flavor you want)
• 3/4 graham cracker crumbs
• 3 tablespoons of butter, melted

Melt butter in a microwave and combine it with the graham cracker crumbs. Mix well.
To make cheesecake mousse: In a separate bowl, use a hand mixer to combine cream cheese, sugar and heavy until fluffy (about 2 minutes). Then add lemon zest and vanilla and combine it again with hand mixer for another minute or so. 
Place a layer of graham cracker crumbs in a glass cup of your choice, then use a pastry bag to add a layer of the cheesecake mousse. Afterwards, add a few tablespoons of the Passion Fruit puree. 
Add another layer of graham cracker crumbs, then cheesecake mousse, then passion fruit puree and top off with graham cracker crumbs.
You can eat immediately, but it tastes best if you let it cool in the fridge for about an hour or so beforehand.