This trifle is bursting with exotic fruits – mango, banana, granadilla, papaya, lime and carambola, all supplying lots of flavour as well as essential vitamins. And the trifle looks as special as it tastes.
Use passion fruit instead of granadillas, or omit the granadillas if you prefer a smooth-textured trifle. * Replace the papaya with 170 g (6 oz) sliced strawberries. Omit the lime and use the zest and juice of 2 oranges. For moistening the cake, mix the orange juice with orange liqueur instead of sherry. * Instead of mango, top the moistened cake with a fresh guava purée, made by puréeing 170 g (6 oz) chopped ripe guavas with 4–6 tsp sugar and then sieving. Alternatively, use fresh puréed apricots, omitting the sugar.
The bananas in this recipe are a useful source of potassium, which is important in preventing high blood pressure. There are plenty of other ‘heart-healthy’ vitamins and minerals here too, such as vitamin C in the citrus and papaya and vitamin A offered by the carambola. * Mangoes are an excellent source of beta-carotene, which the body can convert to vitamin A. This vitamin is essential for healthy skin and good vision, especially in a dim light. Beta-carotene is also now recognised as a powerful antioxidant, valuable in the prevention of coronary heart disease and cancer.
C * A, B12 * B2, B6, E, niacin, calcium, copper, potassium