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HAWAIIAN FRUIT PLATTER

Ingredients:

3 fresh pineapple slices (unpeeled), cut in 8 wedges
2 kiwi fruit, peeled & sliced
2 medium oranges, unpeeled, sliced, halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit, sliced 1/2 pound red grapes, broken into small clusters
1 banana, peeled, sliced
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup coconut

Cooking Instructions:

On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya, star fruit and grapes.

Toss banana slices with lime juice. Drain, reserving lime juice. Arrange bananas over fruit on platter.

In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend well.

Drizzle over fruit. Sprinkle with coconut.

HAWAIIAN YAM BAKE

Ingredients:

8 large Sweet potatoes or yams; peeled and cut into 2-inch chunks
2 cups Pineapple chunks
1 cup Banana; sliced
2 cups Hearts of palm; cut into 2-inch chunks
2 cups Tempeh; cut into 1-inch chunks
2 cups Dried lentils 3 cups Vegetable stock
1/2 cup Honey or other natural sweetener
2/3 cup Prepared spicy mustard
1/2 cup Cider vinegar

Cooking Instructions:

Preheat oven to 250 degrees F. Combine all ingredients in a large roasting pan or casserole dish.

Place in oven and bake, covered, for 2 hours. Stir occasionally and serve hot.

Additional Comments:

For a sweeter taste, use apple juice to replace 1/2 of the vegetable stock.

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