Josue Merced-Reyes: I am walking here, through the beautiful grounds of the Caribe Hilton Hotel and it's a wonderful place. And we are here because I am going to visit a good friend of mine Mario Ferro, he is the Executive Chef at the Hilton and he has been here for many years, he knows the Puerto Rican flavors. He runs a series of restaurants, he has got countless kitchens inside the hotel. So just follow me.
Mario, I like this kitchen you have here, this terrace kitchen very very nice. What is the first thing we are going to make Mario?
Mario Ferro: Okay, for salad, we will use, a nice Puerto Rican mango but this time it will be green mango
Josue Merced-Reyes: Okay.
Mario Ferro: And passion fruit.
Josue Merced-Reyes: We have some Passion fruit juice here which is what we are going to be using.
Mario Ferro: Yes, so let us do – put the garden greens here.
Josue Merced-Reyes: While Mario is doing that, I will show you what a Passion fruit looks like inside. What's eaten actually is the meat underneath here, now the seeds are fine, you can eat them but that's usually not used.
Mario Ferro: So here I put the greens, I put the green mango cut in a julienne strips. Now I have the juice, passion juice, I just put it in. Passion fruit, I put about four ounces and now we add a little bit of extra virgin olive oil, you see does not take too long.
Josue Merced-Reyes: It is interesting because the mango which is found in most of the Caribbean islands is actually from South-East Asia. Very simple recipe. Half a cup of passion fruit, a half-a-cup of extra virgin olive oil, pinch of pepper and about a half a teaspoon of salt. Beautiful dish, looks very fresh, looks very cool for a nice tropical day in Puerto Rico.
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