The project grant provides funds to purchase the 12 types offruit from area farmers for donation to the University of Hawaii, HawaiiCommunity College culinary arts program in return for recipes that have beenserved to the public. Chef Instructor Paul Heerlein and colleagues willchallenge students to create exciting recipes and products, such as dressings,sauces, juices, chutneys, jellies and desserts. Over the course of the project,markets will be developed with practicing chefs and wholesale fruit buyers. Atthe end of the three-year project, a cookbook featuring student and guest chefrecipes will be published and distributed to chefs in the Kona-Kohala region.


The creativity that has gone into some the recipes thus faris remarkable.


Cherimoya flan

Kona Rangpur lime cheesecake

Mysore raspberry & loquat fruit terrine

Surinam cherry ice in Kona Rangpur lime juice

Spiced fruit soup

Kona Rangpur lime dipping sauce for mango spring rolls.

Loquat sorbet

Fig sauce


These are just a few of the recipes served at the Thursdayand Friday lunches offered at the culinary school.



For More Information:


Dr. Richard Bowen                                                           Ken Love

Tel: 808-956-8419                                                           Tel:808-323-2417

Fax: 808-956-2865                                                          Fax:808-323-2245

rbowen@hawaii.edu                                                         ken@mycoffee.net


Paul E. Heerlein

Chef Instructor

Hospitality TrainingInstitute

Hawaii Community College,University of Hawaii

Tel: 808-322-4850

Fax: 808-322-4855