One of the most anticipated plant sales is coming up on Feb. 11 at the Urban Garden Center in Pearl City. Beautiful potted roses from Honolulu Rose Society will be for sale just in time for Valentine’s Day. Meet with master gardeners and University of Hawaii seed staff and learn about volunteer opportunities. While you’re there, visit the center’s themed gardens, fruit orchard, hedge maze and compost area. The sale runs from 8:30 to 11:30 a.m. at 955 Kamehameha Highway. Call 453-6050 or visit ctahr.hawaii.edu/ougc.

This week, try some plant-based recipes that you can make with tropical fruits and vegetables grown locally, some perhaps from your own garden.

Banana and Jackfruit Lumpia

• 2 tablespoons cornstarch
• 1/4 cup water
• 6 apple bananas
• 1 jar or 12 ounces sweetened jackfruit (found in the Asian aisle of grocery stores)
• 12 lumpia wrappers
• 3 tablespoons honey
• Vegetable oil, for frying

In a small saucepan over medium heat, mix cornstarch and water. Cook until slightly thickened, set aside.

Cut bananas and jackfruit lengthwise into halves. Place 1 piece banana and 1 piece jackfruit diagonally in center of each lumpia wrapper. Drizzle with honey. Fold nearest edge of wrapper over fruit pieces; fold left and right sides toward center. Roll tightly toward open edge. Seal with cornstarch mixture.

Heat oil to 375 degrees. Fry lumpia until golden brown; drain well. Makes 12 lumpia.

Approximate nutritional information, per lumpia: 200 calories, 7 g total fat, 1 g saturated fat, 5 mg cholesterol, 120 mg sodium, 34 g carbohydrate, 2 g fiber, 1 g sugar, 3 g protein

Taro and White Bean Curry

• 2 cups taro root, boiled until tender
• 1 cup white beans, soaked overnight
• 1 (13.5 ounce) can coconut milk
• 5 to 10 black peppercorns, ground
• 2 sprigs fresh curry leaves
• Salt, to taste

Peel taro and cut into cubes. Place in large pot over medium- high heat. Add beans, coconut milk, peppercorns, curry leaves and salt. Simmer 15 minutes. Serve hot. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 450 calories, 21 g total fat, 18 g saturated fat, no cholesterol, 25 mg sodium, 55 g carbohydrate, 15 g fiber, no sugar, 13 g protein

Fresh Iced Aloe Lemonade

• 1 cup fresh aloe vera, peeled and sliced into fillets
• 1 cup ice cubes
• Juice from 1 lemon, freshly squeezed
• 1/4 cup raw agave nectar
• 1/2 cup canned coconut water
• 1 cup freshly squeezed orange juice

Combine ingredients in a blender. Blend on high speed until smooth. Pour into glasses and garnish with a slice of lemon. Serves 2.

Approximate nutritional information, per serving: 200 calories, no fat or cholesterol, 15 mg sodium, 54 g carbohydrate, no fiber, 45 g sugar, 1 g protein

Baked Ulu Chips

• 4-6 cups of water
• 2 tablespoons Hawaiian salt
• Chili water, to taste (optional)
• 1 2- to 3-pound firm ulu (breadfruit)
• 5 tablespoons coconut oil
• 3 tablespoons turmeric or curry powder

Bring water to boil in large pot; add salt and chili water. Place whole fruit into pot and let boil until tender when pricked with a knife, about 15 minutes. Drain and cool.

Heat oven to 425 degrees. Peel and core fruit, then slice into thin pieces. Brush with coconut oil and toss with spice. Spread pieces in a layer on a parchment-lined baking sheet. Bake chips 15 minutes, or until golden brown and crisp. Let cool and serve. Serves 5.

Approximate nutritional information, per serving: 350 calories, 14 g fat, 11 g saturated fat, no cholesterol, greater than 800 mg sodium, 60 g carbohydrate, 10 g fiber, 23 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.