The Soap Artist: Tropical fruit trees

I have a assortment of tropical fruit trees that I have been collecting

This is the key lime tree

She was a few inches tall when I got her.. She survived the frost in SW Florida last year when it got down to the 30s. I was in Texas when this happen out of the blue, it never gets that cold here

She is 5 years old. Last year she was full of flowers but no fruit ,this year came the fruit

I will be making key lime pie

This one below is called a a frangipani or plumeria the ley flower

These are the flowers they use to make ley's in Hawaii

This was just a stick I got from someone in Key West

It dies it comes back it dies it comes back .

These will get huge when planted in the grown

This one you can just stick it in the grown and it will grown no experience necessary
Just flowers no fruit

On the left

This one below I got in Miami a couple weeks ago. It did not like the 5 hour ride home in the back of the truck

This is called guanábana or soursop.

Its flavor is described as a combination of strawberry and pineapple with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana.

I cant wait. This should product fruit in about 1 1/2 years

I have these in pots, if the weather gets cold again I can move them

On the right is the brewster lychee

this will have beautiful bright red fruit

Cant wait until I have fruit

'Brew

I have some activity with the lychee tree

Cooked Bananas in Lychee Coconut Sauce

by Deborah Adams - Holiday/Seasonal Cooking Editor for BellaOnline.com

Ingredients:

1½ cups canned seedless

5 bananas ripe

1 cup coconut milk

1½ tbsp. flour

2 tbsp. sugar

¼ tsp. cinnamon powder

¼ tsp. nutmeg

½ cup Lychee Syrup

¼ tsp vanilla

Directions:

Steam bananas , skins intact.

Allow to steam for 4-5 minutes.

Peel, keeping bananas whole. Set aside.

To make sauce:

Warm flour, cinnamon, nutmeg in a pan.

Add sugar, mix well.

Add coconut milk and lychee syrup, stirring continuously, till mixture is smooth.

Add vanilla.

Cook further for a few minutes, until sauce is thickened.

Serve poured over hot bananas.

Good served as a dessert or a sweet side dish with Seafood, Ham, Turkey or Chicken.

Lychee Ice Cream

1½ cups seedless lychee's diced

2 cups heavy cream

1 cup milk

¾ cup sugar

2 egg yolks, beaten

¼ cup fresh lemon juice 1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.

2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.

3. Add the lychee and lemon juice and let it cool in the refrigetator overnight.

4. Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.

4 Servings

Recipe by Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified Master Chef, enjoys distinction as both a teacher and author. His many talents have found unique expression in 24 cookbooks; his most recent releases are "Martin Yan's Feast: The Best of Yan Can Cook," "Chinese Cooking for Dummies" and "Martin Yan's Asian Favorites." www.yancancook.com

'BrewsterT

This is my lemon tree

normally this is packed with lemons pretty much year round. After the frost last year it stopped flowering

I'm bringing it back to life