Celebrate Arbor Day by getting a new tree or shrub. Hawaiian Electric Co. and its partners will be giving them away — one per family — on SaturdayNov. 7 at six locations across Oahu. Select from fruit and spice trees, palm trees, flowering shrubs and native plants. You can also learn the right place to plant your tree. Visit arbordayhawaii.org. The schedule:

» Waianae: 7 a.m., Hawaiian Electric Kahe Power Plant, 92-200 Farrington Highway

» Pearl City: 7 a.m., Urban Garden Center, 955 Kamehameha Highway

» Honolulu: 7 a.m., McKinley High/Community School for Adults, 634 Pensacola St.

» Kailua: 7 a.m., Hawaiian Electric Koolau Base Yard, 1387 Ulupii St.

» Wahiawa: 9 a.m., Wahiawa Botanical Garden, 1396 California Ave.

» Haleiwa: 9 a.m., Waimea Valley, 59-864 Kamehameha Highway

This week, enjoy recipes using fruits from some of the trees we’re giving away.

Star Fruit Upside-Down Cake

» 1/2 cup brown sugar, not packed
» 2 star fruit, cut into 1/2-inch slices
» 1/2 cup fresh blueberries
» 2 tablespoons orange juice
» 1/2 cup olive oil
» 2/3 cup granulated sugar
» 1 egg plus 2 egg whites, beaten
» 1-1/2 cups cake flour
» 1-1/2 teaspoons baking powder
» Pinch salt
» 1/2 cup whole milk
» 1-1/2 teaspoons vanilla extract
» 1 teaspoon almond extract

Heat oven to 350 degrees. Lightly grease 9-inch round cake pan; sprinkle brown sugar evenly on bottom. Pack star fruit as tightly as possible, pressing into sugar. Fill gaps with blueberries and drizzle with orange juice.

In large bowl, combine oil and granulated sugar. Add eggs and mix. In another bowl, combine flour, baking powder and salt. Add flour mixture, alternating with milk, to oil mixture. Stir in vanilla and almond extracts. Pour batter over star fruit and bake 30 minutes.

Cool 5 minutes, then invert cake onto plate. Serves 12.

Approximate nutritional information, per serving: 250 calories, 10 g fat, 1.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 36 g carbohydrate, 1 g fiber, 22 g sugar, 3 g protein

Curry Leaf and Meyer Lemon Rice Pilaf

» 2 cups basmati rice, rinsed and drained
» 1 Meyer lemon
» 1 tablespoon coconut oil
» 1 teaspoon mustard seeds
» 5 (2-inch) cinnamon sticks
» 4 cardamom pods
» 25 curry leaves
» Salt and pepper, to taste
» 2-3/4 cups water
» 1/4 cup unsalted butter

Heat oven to 400 degrees. Spread rice evenly in 9-by-13-inch baking pan; set aside.

Using vegetable peeler, remove Meyer lemon zest in large strips. Cut lemon in half and reserve 1 tablespoon of juice; set aside.

In large saucepan over medium-high, heat coconut oil. Add mustard seeds and cook until seeds begin to pop, about 3 minutes. Add cinnamon, cardamom, curry leaves, salt and pepper. Add water; bring to boil, then carefully pour over rice. Add lemon zest and cover with foil.

Cook in oven 25 minutes. When done, remove pan and let sit, covered, 8 to 10 minutes. Remove and discard cinnamon sticks, curry leaves and lemon zest.

Before serving, melt butter. When it begins to bubble, add lemon juice. Swirl together and pour over rice, then toss rice with fork. Serves 5.

Approximate nutritional information, per serving (not including salt to taste): 360 calories, 15 g fat, 9 g saturated fat, no cholesterol, 10 mg sodium, 56 g carbohydrate, 3 g fiber, 1 g sugar, 6 g protein

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