Roedjak manis (Javanese fruit salad)

For ➍
2 tbs lime juice
100 g peanuts
3 tbs brown sugar or palm sugar
1 tbs tamarind (paste)
1 small chilli, cut in tiny pieces*
1 mango, chopped
1 green papaya, chopped or apple
1 pineapple, chopped
½ or 1 small cucumber, sliced or chopped

Roast the peanuts in a dry frying pan. Finely chop them.
In a bowl, mix the tamarind with the sugar, shrimp paste and lime juice. Stir in half of the peanuts. Add the finely chopped chilli pepper*.
Mix the selected fruit. Coat the fruit with the dressing*.
Serve chilled as a dessert or as a side_dish for Indonesian food.

*Or sprinkle the chilli over your salad.

Zombie cocktail

For ➊
1 measure* dark rum
1 measure* white rum
1 measure* old rum (optional)
½ measure* apricot brandy**
2 measures* pineapple juice
½ measure* lime juice
2 ts powdered sugar***
cocktail cherry & pineapple wedge

Add all the ingredients into a cocktail mixer with ice and shake, then pour into a hurricane glass. Spear the pineapple and cherry onto a cocktail stick and place on the edge of the glass.
Finally add a straw.

*1 measure would be 3 cl.
**Use orange curaçao instead.
***Use a (grenadine or cinnamon) syrup instead.

The Zombie, also known as skull-puncher, is a cocktail with an extremely high alcohol content (1 Zombie equals 3-4 average cocktails, hence the Zombie name). It is made of fruit juices, liqueurs, and various rums. The first recipe seemed to have had 3 different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and a combination of cinnamon syrup and grapefruit juice. It was invented by Donn Beach of Hollywood's Don the Beachcomber restaurant in late 1934. It became popular at the 1939 New York World's Fair. It survived as a trendy cocktail at tiki Hawaiian style parties of the 40's and 50's.

Filets de rouget à l'antillaise (Antilles red mullet)

For ➍
6 fillets of fresh mullet/ redfish
1 small chilli (dried or fresh hot 'piment oiseau', 'bird's eye' , or Spanish chilli)
2 cloves of garlic
4 onion
½ can pineapple (no syrup), or a small pineapple, slices drained & chopped
1 lime
1 tbs grated coconut
4 tbs oil
salt

Heat 2 tbs oil in a skillet. Add the onions and chopped garlic, 3-4 m on low heat. Add pineapple slices. Sprinkle crumbled chilli over it and cook 5 m over medium heat.
Meanwhile, heat the remaining oil in a frying pan. Grill fillets 2 ms on each side. Salt and place them on the pineapple mix. Cover and cook for 2 m.
Off the heat, add the lime juice and the grated coconut.
Serve with riz créole.

'Piment oiseau' (birds' pepper) is called after the small birds who like to pick the small red peppers in Cameroun. It is one of the strongest chillies available (9 on the Scoville scale). One of the most common mistakes is to cut the peppers into 2 and put only half to make it less strong: the "spice" is in the seeds, it will have the opposite effect.
Attach a chilli to a string, soak in your dish, and remove it after a few minutes.

Caramelized pineapple sundaes with coconut

For ➓
1 kg pineapple, peeled, cored & sliced into 1.5 cm thick rings
2 ts vegetable oil
3 tbs (sweetened) shredded coconut
150 cl fat-free vanilla frozen yogurt
mint sprigs, for garnish

Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 m. Transfer the rings to a work surface and cut into bite-size pieces.
In a medium skillet, toast the coconut over moderate heat until golden, about 2 m. Transfer to a plate to cool.
Scoop the yogurt into sundae glasses or bowls.
Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs and serve right away.

Caribbean pineapple salad

For ➋
1 small pineapple, chopped (catch juice)
2 sweet Caribbean peppers, seeded & minced (red or green, if possible)
1 bush coriander, shredded
1 large red onion, minced
2 tbs olive oil

Mix ingredients, some of the juice included, cover the dish and let stand for 2 h in a cool place, but not in the refrigerator.

Excellent with cold pork meat or grilled chicken.

*Add a dash of white balsamico, and a handful of chopped mint, and serve it with grilled white fish.

How to cut a pineapple!

Peppered pineapple

For ➍
1 pineapple
40 cl water
4 tbs sugar
3 juniper berries*
5 Jamaican pepper berries (allspice)**
ground Jamaican pepper***

Cut pineapple into chunks or slices. Put water, sugar, the juniper and pepper berries in a pan and cook until the sugar is dissolved.

Add the pineapple chunks, cover and let simmer on low heat for 10 m.

Serve the chunks with a little juice and a turn of freshly ground pepper. Serve hot or cold as a dessert or with grilled chicken as a main dish.

*Use 1 ts of gin instead.
**Use allspice powder instead.
***Use white pepper instead.

Bahia clericot

For ➍
1 bottle dry white wine
1 diced apple
1 peeled orange, sliced
2 peeled peaches, diced
½ pineapple, peeled & diced
a few cut strawberries
a few seedless grapes
1-3 tbs of sugar

Put all the fruit in a pitcher. Add sugar and enough white wine to cover the fruit. Let the fruit absorb the alcohol for a couple of hours in the fridge.

When ready to serve, add the remaining wine and a lot of ice.

*Essential is the combination of white wine and fruit, most fruit is suitable.

This classic Brazil summer breeze drink was invented in colonial Punjab in the 19th century. Let's call it Indian and English as well.
For a stronger version, see another clericot.