TASTE
Fruit mui: Make your own for favorite holiday gifts
The moment I tasted my friend Lavina Chow's fruit mui, I knew it would be a great recipe for holiday gift-giving. The flavor reminded me of the days when my mom and I would go to the crack-seed store to buy our favorite snacks. The rows of apothecary jars held an amazing assortment of li hing mui, cherry seeds and pickled mango. But I selected only my favorites, because it was expensive.
Lavina is always willing to share her food and recipes with the students in the workout class we both attend. Although she retired from teaching a few years ago, she is still busy with her business, selling Chinese-themed T-shirts at craft fairs.
When I tested the recipe, I used her base but added my favorite fruits — dried cherries and cranberries from Safeway and li hing from Longs.
For this holiday season, I checked out the decorative jars at Price Busters, where they are priced from $1.49 to $2.50 each.
At Marukai, I found 24-ounce jars for $1 apiece. Decorated jars can also be found at local craft fairs.
If you see Lavina, thank her for the great recipe.
MY FAVORITE FRUIT MUI
In a large mixing bowl, mix together apricots, cherries, mango and prunes. In another bowl, combine the remaining ingredients and stir thoroughly. Place both mixtures in a gallon jar, mix and allow to season for at least two days, turning the jar occasionally. Wash smaller jars in hot, soapy water; rinse with hot water. Transfer fruit mui to smaller jars.
Makes 1 gallon.
Want a local recipe lightened up? Write: Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
Reach Carol Devenot at taste@honoluluadvertiser.com.
