FRESH FRUIT SAUCE
I used to peel the fruits when making this sauce, but not anymore. The skins help hold the juicy summer fruit together when they are left on.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
TROPICAL FRUIT SMOOTHIE
A yummy fruit smoothie made with tropical fruits.
Provided by Lisa B
Categories Drinks Recipes Smoothie Recipes Strawberry
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 32.5 g, Fat 0.6 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 6.8 mg, Sugar 25.3 g
SLOW-COOKER HAM WITH TROPICAL FRUIT SAUCE
Escape the dinner doldrums with this tropical-inspired slow-cooked ham recipe. The sweetness of mango and pineapple is nicely offset by the jalapeño's subtle heat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 12
Number Of Ingredients 8
Steps:
- Spray inside of 4- to 5-quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham.
- Cover and cook on Low heat setting 6 to 8 hours.
- Remove ham from cooker; place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.
Nutrition Facts : Calories 400, Carbohydrate 37 g, Cholesterol 85 mg, Fiber 2 g, Protein 33 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 2180 mg, Sugar 28 g, TransFat 0 g
TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE
Categories Rum Mixer Citrus Egg Fruit Dessert Tropical Fruit Vanilla Summer Anniversary Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For crepes:
- Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
- Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For rum butter sauce:
- Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For tropical fruit:
- Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
- Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.
EXOTIC FRUIT SALAD
Provided by Food Network
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Place the mandarin oranges, with their syrup, in a medium-size saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool.
- Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey, and poppy seeds.
- Toss the prepared fruit together in a large bowl, and pour the dressing over the fruit. Refrigerate for 1 hour. Decorate the fruit salad with flaked coconut or chopped nuts, and serve.
CHICKEN IN TROPICAL FRUIT SAUCE
I found this recipe many years ago and adapted it to what we had on had and honestly, what I could find fairly cheaply. Every single person I have served it to loves it, and I do too! Add different fruits if you wish, just make sure you add softer fruits at the end and just heat through to avoid a broken up mess. Bananas should be just yellow so that they are sweet but hold their shape. The applesauce is supposed to be the chunky type, but I haven't been able to find that in the market in years, so use your own or just use the regular as listed. Boneless chicken thighs taste good here too, no need to use the more expensive boneless breasts. Mangos are good in here too, and any sort of berry is good. Frozen even works, but they are more fragile, so you have to be more careful about how you add them.
Provided by Jennifer Michele
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10 inch skillet, heat 2 Tbls. Butter.
- Sprinkle chicken with garlic powder and cook in pan until done over medium heat. Remove chicken to plate.
- In same skillet, melt remaining butter. Stir in flour and cook for 1 minute.
- Add all other ingredients (if using frozen berries they will add more juices when thawed). Heat to boiling, reduce heat and simmer 1-2 minutes.
- Serve over chicken that was set aside with cooked rice.
Nutrition Facts : Calories 447.6, Fat 19.5, SaturatedFat 9.5, Cholesterol 112.8, Sodium 176, Carbohydrate 39.2, Fiber 2.8, Sugar 29.2, Protein 30.7
TROPICAL FRUIT SAUCE FOR CHICKEN RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Peel the orange you used for zest and remove as much of the pith as possible. Put orange, along with mango, banana, pineapple, coconut milk and honey, in food processor or blender. Pulse lightly until blended, but not completely liquified.
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