Fruit-filled dishes provide motive for planting trees

Pick up a new plant at the Hawaiian Electric Co.’s Arbor Day tree giveaway Saturday. There will be a variety of fruit trees, flowering shrubs and native plants. Featured for the first time are cacao, curry tree, red-leaved hibiscus, giant gardenia and Song of India.

Arborists and volunteers from Kaulunani Urban and Community Forestry Program, Urban Garden Center, Wahiawa Botanical Garden and Waimea Valley will provide information on properly planting your new tree. Remember, strategically placed trees and shrubs can help cool your home and lower your electric bill. Call 543-7511 or visit www.arbordayhawaii.org.

The Urban Garden Center and Waimea Valley will also hold plant sales. Here are locations and times:

» Waianae: 7 a.m., HECO Kahe Power Plant

» Pearl City: 7 a.m., Urban Garden Center

» Honolulu: 7 a.m., HECO Ward Avenue Facility

» Kailua: 7 a.m., HECO Koolau Base Yard

» Wahiawa: 9 a.m., Wahiawa Botanical Garden

» North Shore: 9 a.m., Waimea Valley

Here are recipes using fruit from trees that we’re featuring.

Fig and Olive Tapenade

1 cup finely chopped fresh or dried figs

1/2 cup water

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1/4 teaspoon cayenne pepper

2/3 cup finely chopped kalamata olives

2 cloves garlic, minced

Salt and pepper, to taste

1 (8 ounce) package low-fat cream cheese

1/3 cup chopped toasted macadamia nuts

Combine figs and water in saucepan over medium heat. Bring to boil, cook until tender and liquid has reduced.

Remove from heat and stir in oil, vinegar, rosemary, thyme and cayenne. Add olives and garlic; mix well. Season with salt and pepper.

Transfer to small bowl, cover and refrigerate 4 hours or overnight to allow flavors to blend.

Unwrap cream cheese and place on serving platter. Spoon tapenade over cream cheese and sprinkle with nuts. Serve with French bread or crackers. Serves 6.

Approximate nutritional information, per serving (not including bread or crackers): 250 calories, 19 g fat, 6 g saturated fat, 20 mg cholesterol, 400 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g sugar, 5 g protein

Pear and Pomegranate Salad

3 cups green leaf lettuce, rinsed and torn

1 Bartlett or Anjou pear, halved and cored

Seeds from 1 fresh pomegranate (about 1/3 cup)

1 tablespoon vegetable oil

2 tablespoons pomegranate juice

1 tablespoon lemon juice

1 teaspoon Dijon-style mustard

1/2 tablespoon honey

Ground black pepper, to taste

Divide lettuce between two bowls. Divide pear slices and pomegranate seeds among bowls and mix gently.

In saucepan, combine oil, pomegranate and lemon juices, mustard, honey and pepper. Bring to boil over high heat; reduce heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes.

Pour warm dressing over salads and serve. Serves 2.

Approximate nutritional information, per serving: 180 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 60 mg sodium, 31 g carbohydrate, 5 g fiber, 18 g sugar, 2 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.