Tropical Fruit Cup Recipes

SIMPLE AND EASY HOMEMADE TROPICAL FRUIT SALAD

Steps:

• Wash all the fruit before getting started with prep. I like to soak any type of fresh fruit or vegetable in a mixture of vinegar and water for about 10 minutes, then rinse well before preparing or eating.
• Core, peel, and chop the pineapple into chunks; then add them to a large mixing bowl.
• Stem, then slice the strawberries into the bowl.
• Peel and slice the mangoes into the mixing bowl, as well.
• Next drain the mandarin oranges, and add them to the mixture.
• Peel and chop the kiwi into chunks; then add the kiwi chunks to the fruit mixture.
• Peel and slice the bananas into chunks, and add them to the mixing bowl.
• Squeeze fresh lime juice into the fruit mixture.
• If desired, add a tablespoon of sugar.
• Give everything a good stir, mixing all the fruit together until you have a hodge podge of colorful fresh fruit all combined together.
• Finally, add the fresh fruit mixture to plastic cups or containers, and serve.

TROPICAL FRUIT CUP

Steps:

• Halve kiwis and scoop out flesh; slice. In a bowl, peel mango and cut into chunks. Toss kiwis and mango with honey.

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.

CHAMPIONSHIP CUP (OF FRUIT)

Steps:

• Fold salad ingredients together in a mixing bowl. Spoon into serving dishes and garnish with mint.

CREAMY TROPICAL FRUIT SALAD

Steps:

• Mix pineapple, oranges, papaya, mango, peach, plantains, and pomegranate seeds together in a large bowl.
• Stir lemon juice and honey together in a small bowl; pour over the fruit mixture and stir to coat. Add yogurt and gently fold fruit to coat.

TROPICAL FRUIT CAKES

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

TROPICAL FRUIT CUP

Steps:

• Mix all the ingredients together.
• The receipe calls for 4 packs of splenda, but you can add to taste.
• Chill prior to serving.