By Chef Susen A. Hunter
Native Foods Cafe
This recipe is one of my favorite vegan comfort food desserts. I first created it whilst living near the beach at Rum Point on Grand Cayman Island. I didn’t have plantains for my breakfast, so I friend up some bananas instead and threw in some fresh pineapple for good measure. The resulting breakfast treat morphed into a dessert over time. It’s really yummy and warm fruit is especially good on a cold, windy day. The taste takes me right back to the tropics….
Rum Point Fruit Fry
2 bananas sliced
½ cup pineapple chopped
2 TBSP +/- Coconut oil
1 TBSP +/- Vegan butter
Agave nectar to taste
Cinnamon- just a dash – nutmeg also works
2 teaspoons dark rum
Vegan granola and/or ice cream
Heat oil and butter on medium heat and add all ingredients…. Stir until caramelized and when it “dries” up. Squeeze a little lime juice
Sprinkle with shredded coconut chopped and serve with granola and/or coconut ice cream
Yield — approx. 2 servings
There are over 300 different species of Agave plants that grow in the Central America region from the top of South America to the southern United States. Natives called the naturally occurring liquid in this succulent “aguamiel” which means “honey water”. This substance can be reduced down to form agave syrup or fermented to become tequila. Centuries ago, agave syrup was used by the Aztecs as a healing salve for wounds, infections, and skin irritations.
The aguamiel reduction results in a syrup that can range from light to dark without having any overpowering taste other than “sweet”. Because of its neutrality, agave syrup has become popular in cooking, baking, and as a drink sweetener. Although gram for gram agave has more calories than regular sugar, it is sweeter so less is needed resulting in less calories overall.
Always buy Organic Agave Syrup to be certain that it has no added sugars or high fructose corn syrup.
(((Photos below — all mine))))