How to cook pandanus fruit
By Rod Harvey (chief food taster)
Pandanus trees are all around our area – they’re common to the tropics and subtropics. The leaves are spiky and the fruit large (as you can see, this one is bigger than Sue’s head).
After much experimenting, here’s my best way to cook pandanus fruit.
- 1 x large pandanus fruit
- 4 x hard river rocks (approx. size of a human hand)
- Salt, pepper, chilli, chopped herbs, spices
- Large pot
- Place rocks and pandanus fruit into a large pot, then almost fill with water
- Add liberal quantities of seasoning
- Bring water to the boil and simmer for 3 weeks. Keep topping up water levels
- When rocks are tender, remove pandanus fruit and throw away
- Place each rock into a bowl and cover with seasoned water (add more salt if desired)
- Don’t bite rocks
Gluten free, Dairy free, Sugar free, Additive free. Rich in minerals. Serves 4 with tongue in cheek.
Pandanus fruit is actually popular to eat in some Pacific Islands. The word is that it’s an acquired taste – acidic or bitter with a strong aftertaste and needs to be mixed with something else, like coconut yoghurt and honey…or rocks?