1 doz mature green hog plums (Spondias cytherea)
1 medium-size onion
1 Tbl salad oil
1 green chilli (optional)
Salt and Pepper
Fresh lemon or lime juice
Sprig of fresh thyme

Peel and grate fruit, discarding seeds. Squeeze grated fruit to extract as much of the juice as possible. Discard juice.

Slice onion and chilli. Heat oil in frypan on moderate heat. Add onion, chilli and thyme. Cook stirring until onion changes colour, then add the hog plum and continue cooking and stirring until fruit is tender (about 6 to 10 minutes)

Switch off heat. Add salt and pepper and lemon juice to taste.

Can be served with fish, steaks and curries.

Grated green hog plum freezes very well. Grate and pack in airtight containers. To use - defrost and squeeze all moisture out and cook as above.

Sheila Morgan

DATE: March 1988

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