Killian, a young ring tail, or Lemur Catta, at the Lemur Conservation Foundation’s Myakka City Reserve, loves watermelon! Our free ranging lemurs diet is supplemented with fresh fruits and vegetables, as well as cutting from our browse garden.
Are you looking for some great recipes with a Madagascar twist, or planning your Thanksgiving menu? We found this great recipe in a cookbook called ‘Extending the Table: a world community cookbook’ by Joetta Handrich Schlabach, Herald, 1991, p. 230. It features fresh fruit, and a favorite spice – vanilla!
The Tampolo Reserve, The Lemur Conservation Foundation’s sister reserve in north-east Madagascar is near the ‘Vanilla Coast,’ and home to lush foliage, and many varieties of delicious fruits.
Fruit Compote with Lichee Nuts
submitted by Salady Voankazo
Yields 1 quart, serving app. 8
|In a 2-quart glass bowl, combine:
1 cup fresh pineapple in 1-inch pieces
1 cup cantaloupe in small pieces
1 cup oranges, peeled and thinly sliced
1/2 cup sliced strawberries
|Mix the fruits until well-blended.|
1/2 cup canned lichees across top of fruit
|In a small saucepan, combine:
1/2 cup sugar
1/2 cup water
1/4 teaspoon salt
2 tablespoons lemon juice
|Bring to a boil and boil hard for 1 minute. Remove from heat.|
2 tablespoons vanilla extract to the syrup
|Pour the hot syrup over the fruit and chill in the refrigerator for one hour.|
To serve, bring the salad to the table along with a small cruet of pure vanilla extract. Spoon the compote into small glass dishes and sprinkle with additional vanilla.