harvest of citrus fruit from his orchard.

"I've never had this much fruit,'' he said. "Over the years I've had a couple dozen fruit but this year there has just been an abundance.

"And the fruit themselves are quite large.'' Mr. Ming said he sprayed, pruned and fed his citrus trees with chicken manure.

And it appears as though his hard work has paid off.

In addition to sharing the fruits of his labour, Mr. Ming also provided some delicious recipes which use refreshing citrus fruit.

*** ROCK FISH WITH ORANGE, LIME AND DILL 2 pounds rock fish (cut into 8 oz. portions) Juice of 1 lime Juice of 1 orange 1 tablespoon chopped fresh dill Freshly ground pepper and salt for seasoning 1 tablespoon olive oil 1 cup of plain yogurt Few drops of Tabasco PLACE fish in a single layer in a shallow dish and rub with salt and pepper.

Mix lime juice, orange juice, olive oil, dill, Tabasco and yogurt together in a bowl. Pour on fish and let stand for 1 hour in a refrigerator covered.

Heat oven to 400 degrees. When the oven is hot, place fish in. Broil for 8-10 minutes until fish is opaque and flakes easily when tested with a fork.

Cooking time will vary depending upon thickness of fish. (Approximately, 10 minutes per inch of thickness). When cooked, garnish with lime wedges and sprigs of fresh dill.

*** GRILLED ORANGE & LIME CHICKEN 31 pound chicken, quartered 1 orange 1 lime 3 tablespoons olive oil 1 garlic clove (crushed) 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon poultry seasoning 1 teaspoon Outerbridge Sherry Pepper RINSE chicken and pat dry. Grate zest from orange and lime into a medium bowl.

Try not to grate the under skin which is the white part of the fruit. Your dish will result in a bitter taste.

Add the juice from the orange and lime, olive oil, garlic, salt and pepper, poultry seasoning and sherry pepper sauce. Mix well. Add chicken and mix in well with the marinade.

Cover and turn occasionally. Let stand at room temperature for one or two hours in a refrigerator.

Prepare a hot fire or electric grill. Remove chicken from marinade and place on an oiled grill or you can spray with Pam. Set chicken on hot grill 2-3 inches apart. Grill, turning and basting with the marinade every 5 minutes until chicken is browned outside and white throughout, or an internal temperature of 160 degrees and with no trace of pink juices. Cooking time approximately 40-45 minutes.

NOTE: Dark meat takes longer to cook. If your are using breast only, cooking time will be 15 minutes.

*** CHICKEN WITH ORANGE SAUCE 4 chicken breast 2 whole oranges 1 tablespoon vinegar 1 tablespoon honey 1 tablespoon brown sugar Few drops of lemon juice Corn starch to thicken Salt/pepper to taste 1 tablespoon butter CUT zest from oranges with a vegetable peeler, then cut zest into small strips. Cut oranges in half and squeeze out the juice. Place orange juice, vinegar, honey, lemon juice and brown sugar in a thick bottom sauce pan and let simmer.

In the meantime, pass chicken breast through seasoned flour. Place butter in frying pan and saute chicken on both sides until cooked through, approximately 3 minutes on each side. Thicken sauce with diluted corn starch. Arrange chicken on a platter, coat with sauce and sprinkle with orange zest.

*** CHOPPED DUCK IN TANGERINE SAUCE 1 duck, 3-4 pounds 2 slices root ginger (or 1 teaspoon ground ginger) 11 teaspoons salt Pepper to taste 3 tablespoons cornstarch Oil for deep-frying 3 tangerines FOR SAUCE : 1 cup soy sauce 11 teaspoons sugar 1 cup red wine 1 cup `broth' 1 teaspoon Tabasco 1 tablespoon dried tangerine rind WITH a sharp cleaver chop the duck into a dozen pieces (discarding head, tail an claw). Chop ginger finely. Rub the pieces of duck with salt, pepper and ginger. Leave to season for 2 hours.

Rub the pieces of duck with half the corn flour. Deep-fry 4 or 5 pieces at a time for 3-4 minutes, then drain.

Mix all ingredients for the sauce, with the juice of 1 tangerine, in a large saucepan. Bring to the boil and let simmer for a couple of minutes, stirring all the time. Add the pieces of duck. Turn them in the sauce, and leave to cook over a low heat for 10-12 minutes.

Mix the remaining corn flour with 4 tablespoons water, blend well. Pour the mixture evenly over the duck and sauce. Turn the duck over in the thickened sauce a few times.

Remove the dried tangerine peel and tip the duck and sauce into a deep-sided dish. To serve, slice the remaining 2 tangerines and arrange round the contents of the dish to decorate.

*** CURRIED PORK CHOPS WITH ORANGE CHUTNEY 4 large garlic cloves 1-2 inch piece of fresh ginger (peeled and coarsely chopped) 6 whole cloves 2 tablespoons curry powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt 3 tablespoons fresh orange juice 1 cup olive oil 6 pork chops, (cut 1'' thick) Orange chutney (recipe follows) IN a food processor or blender, puree garlic with ginger and cloves. Add curry, cumin, paprika and salt. Mix well. Blend in lemon juice and olive oil.

Lay pork chops in a single layer in a glass or ceramic baking dish. Add curry mixture and turn to coat both sides of chops with marinade. Cover and marinate 1 to 2 hours at room temperature or overnight in refrigerator. Let meat return to room temperature before grilling.

Prepare a hot fire. When coals are covered with gray ash, scrape away excess marinade from chops and place on grill 4 to 6 inches from coals. Grill, turning and basting occasionally with marinade until just cooked through with no trace of pink in centre about 16 to 20 minutes.

CHUTNEY 1 cup (packed) light brown sugar 1 cup apple cider vinegar 4 oranges (about 11 pounds) skins on, pitted and diced 1 cup raisins 1 whole lemon, seeded and chopped (skin and all) 2 tablespoons minced fresh ginger 1 large garlic clove, minced 1 teaspoon curry powder 1 teaspoon cayenne Dash of salt IN a medium non reactive saucepan, cook brown sugar in vinegar over medium heat, stirring to dissolve sugar. Bring to a boil. Add oranges, raisins, lemon, ginger, garlic, curry, cayenne and salt. Return to a boil and cook for 2 minutes.

Remove from heat and let cool. Store chutney, covered in refrigerator for up to 2 weeks or freeze. Serve at room temperature or slightly chilled.

*** COLD ORANGE SOUP 1 quart water 5 ounces sugar Orange zest of 2 oranges 1 ounce cornstarch 11 cups orange juice 1 cup lemon juice 1 cup white wine 16 orange sections COMBINE water, sugar, orange zest, and cornstarch. Bring to a boil and stir to thicken. Add orange and lemon juices. Stir in wine and orange sections. Chill.

*** ORANGE HORSERADISH SAUCE 1 cup apples, fresh, grated Horseradish, fresh grated or 1 cup prepared Juice of 1 lemon Grated zest and juice of 1 orange 1 teaspoon sugar MIX all ingredients and marinate for 2 hours.

*** ORANGE SURPRISE 6 oranges 1 pint orange juice 1 ounce custard powder 1 pint whipping cream 3 ounce sugar 1 ounce orange curacao 1 tin mandarin oranges 6 orange leaves CUT tops of oranges taking a teaspoon and scoop out the orange fresh. Squeeze out the orange juice and measure out 1 pint.

Dilute the custard powder with a little orange juice.

In a thick bottom sauce pan, place the orange juice, sugar and bring to the boil, reduce heat and thicken with the diluted custard powder. Add orange curacao. Let mixture cool down. Whip cream, then fold into orange mixture.

Spoon mixture into oranges, decorate to top with orange segments, whip cream and orange leaves.