Macadamia-guava tea bread with tropical fruit salad

Time 1 hour 30 minutes
Yields Serves 12
Macadamia-guava tea bread with tropical fruit salad
(Ricardo DeAratanha / Los Angeles Times)

Tropical fruit salad with passion fruit dressing


Cut the passion fruit in half and scoop out the pulp. Place it in a small bowl and whisk in the lime juice, mint and salt. Set aside.


Slice off the top and bottom of the pineapple and remove the skin. Cut in half and remove the core. Cut into three-fourths-inch pieces. Cut off the flat sides of the mangoes. Place a large spoon inside the peel and scoop out the mango flesh in one large piece. Cut into one-half-inch pieces. Place the pineapple and mango pieces in a bowl. Peel the bananas and cut into one-fourth-inch diagonal slices; add to the bowl. Spoon the passion fruit dressing over and toss to coat the fruit. Chill.

Macadamia-guava tea bread


Heat the oven to 375 degrees. Cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Sift together the flour, baking powder and salt. Add to the butter mixture alternately with the milk, beginning and ending with dry ingredients.


Fold in the 1 cup chopped macadamia nuts and the cubed guava paste, separating the pieces of guava paste (which tend to stick together) so they will be evenly dispersed in the bread.


Spoon the mixture into a buttered 9x5-inch loaf pan. Sprinkle the coarsely chopped macadamia nuts over the top. Bake 60 to 70 minutes or until the center tests done. Remove the bread from the oven and let it cool in the pan 10 minutes, then remove it from the pan and let it stand until warm on a wire rack.


To serve, top with the chilled, dressed tropical fruit salad.

Fruit salad from Mary Ellen Rae. Ripe passion fruit is deep purple with slightly wrinkled skin. Smooth-skinned fruit will need to ripen for a day or two. Tea bread from Donna Deane. Guava paste is available in Latin markets; cut it into half-inch cubes.

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