Peach palm fruit
¼ cup Wholemeal SR flour
1 cup milk
2 eggs
¼ cup olive oil
salt and pepper to taste
Optional: chopped bacon, or chopped onion, or herbs.

Cook peach palm fruit for ½ hour in salted water, until one sees the skin coming off the fruit. Cool and drain in colander.

Peel skin off fruit, slice and remove any seeds. Mash to a fine powder, or blend in a blender to a fine flour.

Now take 2 cups peach palm flour, mix with rest of the ingredients (not the olive oil), as you would when making fritters.

Drop teaspoonsfuls of batter into the hot olive oil, cook until golden brown on both sides.

Chris Gray, Mossman Branch Newsletter

DATE: January 1991

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