SOME FRUITS OF HAWAII 



11 



Sauted bananas 



6 servings 



4 large ripe cooking bananas 2 tablespoons lemon juice 

 2 tablespoons butter 2 tablespoons orange juice 



2 tablespoons sugar 



Peel and cut bananas into halves lengthwise. Melt fat in frying pan, 

 brown bananas in it, add sugar and fruit juice, and simmer until bananas 

 are soft. Serve hot as a vegetable. 



Boiled bananas 



6 servings 



6 large ripe cooking bananas 3 cups boiling water 



Wash, do not remove skins, and boil for 20 minutes in water. Drain 

 and serve in the skin as a vegetable, or peel, and season with butter and salt. 



Baked bananas in the skins 



6 servings 



6 large ripe cooking bananas 



Wash and place in baking pan without water or with enough water to 

 cover the bottom of the pan. Bake 30 to 45 minutes, or until soft and skins 

 begin to burst open. Serve in skins and season with butter, salt and pepper 

 at the table. 



Bananas baked in iemon juice 



6 servings 



6 cooking bananas 2 tablespoons orange juice 



Vz cup sugar % cup orange sections 



2 tablespoons lemon juice 



Cut bananas lengthwise and place in baking dish. Remove membrane 

 from sections of oranges. Arrange slices of oranges on top of bananas. 

 Sift sugar over bananas and oranges. Add lemon juice and bake slowly for 

 45 minutes. Serve hot or cold. 



Bananas with coconut sauce 



6 servings 



5 cooking bananas 1 cup milk 



% cup fresh grated coconut 2 tablespoons sugar 



Place whole, unpeeled bananas in boiling water and cook until soft (20 to 

 30 minutes). Drain off water and remove skins. Make sauce by heating 

 grated coconut in milk combined with sugar. Pour over bananas which 

 have been cut lengthwise. Serve as a dessert, with whipped cream if desired. 



Banana sandwich 



Slice a ripe banana lengthwise. Place on buttered sandwich bread. Spread 

 with mayonnaise and sprinkle with salt. Cover with a lettuce leaf and a 

 slice of bread. 



