Tropical Fruit Breakfast For One Recipes
TROPICAL FRUIT CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.
- Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix. Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble. Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.) Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside.
- Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl. Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime.
- Spoon the fruit into the baking dish. Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble. Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.
TROPICAL FRUIT BREAKFAST FOR ONE
This is what I threw together for breakfast this morning and it was really good. It is also very healthy so that is a winning combo for me. I use Greek yogurt but I know not everybody has access to that so I added the alternative low fat yogurt to the ingredients list.
Provided by Sarah_Jayne
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put the mango and banana into a bowl.
- Scoop the pulp out of the passion fruit and gently mix in with the mango and banana.
- Transfer to your serving dish and top with yogurt.
TROPICAL BREAKFAST PARFAIT
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put 2 tablespoons of yogurt in the bottom of each of four juice glasses. Top with 4 orange slices. Sprinkle the oranges with a 1 1/2 tablespoons of cereal, followed by 2 more tablespoons of yogurt. Top with diced pineapple then with another 1 1/2 tablespoons cereal.
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- Add a layer of the granola to each mason jar, and then add a layer of the sliced fruit, arranging it to your liking.
- Add another layer of yogurt, another layer of granola and then top each parfait with the remaining sliced fruit and the shredded coconut.
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- Rinse and cut a slice out of the Papaya. Remove the skin with the black seeds as shown. Cut out the flesh from the skin and dice it.
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