The Anatomy of Exotic Fruits – Golden Berry, Kiwano and Rhubarb and live with Penny de los Santos

The past week meant to me more than I could ever imagine. Everything began with an e-mail that I received from my photography teacher letting me know that an (world premiere) photography workshop will be running for 3 days online. The workshop will be held by Penny De Los Santos via CreativeLIVE. At first sight, this wasn’t saying to much to me, because I didn’t knew Penny. However, considering that it was an food photography workshop I register myself for the course. On Friday evening (Europe’s time) I’ve connected to the workshop, being prepared just to listen the introduction and if, this will not be very interesting, just simply not attend it.

Then I saw Penny and I started to listen to her stories. Her emotion, enthusiasm completely genuine, to tell such great stories about life, about what photography actually meant to her, the connection to the world, were so strong, that kept myself in front of the computer for hours. I really mean that. She had so great energy and with so much love for the people around her, she was prepared just to give everything. Stories and actually more than stories, convictions that photography gave to her about life, people, love, art. That week-end, in the name of photography, souls were bound, passions was revealed, risen from forgotten memories.

I was looking for so long for a wonderful experience like this one, to find those persons able to speak in the name of a passion, about how that passion changed their lives. To believe in your passion, to have passion for everything surrounding you, to be enthusiast, to be vulnerable, to drop down that mask, to be honest, humble and genuine like a child. And actually, Penny gave us during these 3 days, an tremendous energy and belief, that belief that should always guide our lives. Thank you Penny, for being such an wonderful, completely genuine person.

Being so inspired by the Penny’s work (but not so helped by the weather and the gray sky), this week-end I’ve taken again few shots for my series of exotic fruits and I also prepared some very simple recipes with ones of my favorite exotic fruits. For breakfast you can try the yogurt with golden berries and rhubarb jam and kiwano sauce, and for later dessert some rhubarb-kiwano tart with mascarpone cream.

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Ingredients for Yogurt with golden berries and rhubarb jam (makes 2 servings ) :

100 g golden berries
1 stick rhubarb
300 g plain yogurt
2 tablespoons of crystal sugar
1 teaspoon of lemon juice
2 teaspoons of kiwano sauce

Directions :
1. Wash the fruits and cut the golden berries in half and the rhubarb in small slices.

2. In a small saucepan, on medium heat, cook the berries, the rhubarb and sugar, until they are soft, the juice is thick and the mix looks like a jam, about 10-15 minutes. Add the lemon juice and stir to combine. Set aside and let completely cool.

3. In 2 large glasses pour one layer of jam, and then add the yogurt. Serve it cool with kiwano sauce (seeds+flesh) and berries.


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Ingredients for rhubarb-kiwano tart (makes 4 servings) :

3 sticks of rhubarb
half of a kiwano fruit
2 tablespoons of crystal sugar
100 g mascarpone cheese
50 g sour cream
1 pastry puff dough

Directions :
1. In a square pan or a tart pan, spread out the dough and prick the base of the pastry a few times with a fork.

2. Preheat the oven to 180C and cook the base of the tart for 5-10 minutes, or until pale golden. Then set a aside.

3. Combine sour cream, mascarpone and 1 tablespoon of sugar in a small bowl and set aside.

4. Spread a thin layer of the mascarpone mixture over the base of the pie case. Spread the kiwano seeds and flesh over the mascarpone and tart base. Then on top, arrange the rhubarb pieces in a circular pattern if you use a tart pan or inline if you use a square pan. When finished, sprinkle with 1 tablespoon of sugar. Cook for 20-30 minutes. Serve it, if desired, with mascarpone cream (same mixture as for the base) and kiwano sauce.