10-13-2014, 10:01 AM
Last nigh made a chicken satay with a marinade made with seed-in lilikoi pulp, the juice from rangpur and lime (all from our garden), and diced local ginger...
the lilikoi seeds were a combo of a little crunch & a little pepper...not a bad addition to a chicken satay...and the lilikoi flavor overtones were pretty good...
SBH - not sure how the other sweeteners would effect the jelling factor of lilikoi, if adding pectin check both the recommendation of the pectin (some are no-sugar formulas) and the net for more info...
the lilikoi seeds were a combo of a little crunch & a little pepper...not a bad addition to a chicken satay...and the lilikoi flavor overtones were pretty good...
SBH - not sure how the other sweeteners would effect the jelling factor of lilikoi, if adding pectin check both the recommendation of the pectin (some are no-sugar formulas) and the net for more info...