Island Fever Fruit Salad Recipes

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ISLAND FRUIT SALAD



Island Fruit Salad image

I live to serve this side with any main dish. With pina colada yogurt and toasted coconut, the fruit medley brings a hint of the tropics to the table. -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 medium ripe bananas, sliced
1 medium mango, peeled and cubed
4 kiwifruit, peeled and cubed
1 can (20 ounces) unsweetened pineapple tidbits, drained
3/4 cup reduced-fat pina colada yogurt
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

TROPICAL ISLAND FRUIT SALAD



Tropical Island Fruit Salad image

A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.

Provided by Devin

Categories     Salad     Fruit Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 4

1 pineapple - peeled, cored, and cut into 1/2-inch cubes
2 mangos - peeled, pitted, and cut into small cubes
2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3 bananas, sliced

Steps:

  • Toss pineapple, mangos, papayas, and bananas together in a large bowl.

Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g

ISLAND FRUIT AND MIXED GREEN SALAD



Island Fruit and Mixed Green Salad image

Provided by Food Network

Time 12m

Yield 8 portions

Number Of Ingredients 12

1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya peeled, seeded and cut into 1/4-inch strips
1/2 cup dried cranberries
1/2 cup banana chips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

Steps:

  • For the vinaigrette:
  • Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
  • For the salad:
  • In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

ISLAND FRUIT SALAD



Island Fruit Salad image

Provided by Emeril Lagasse

Time 45m

Yield 8 servings

Number Of Ingredients 23

1 cup sliced strawberries
1 cup sliced peaches
1/2 cup blueberries
1/2 cup raspberries
1 cup sliced bananas
1/4 cup citrus ginger infusion (see first recipe of this show)
2 tablespoons lime juice
1/4 cup toasted, flaked coconut
Oil, for frying
8 large square wonton wrappers
2 tablespoons powdered sugar
1 cup whipped cream
1 tablespoon powdered sugar
2 tablespoons coconut rum
1 cup diced pineapple
1 cup diced mango
1/2 cup diced papaya
1 cup honeydew balls
2 1/2 cups water
5 cups granulated sugar
2 cups chopped lemon grass
1/2 cup julienned fresh ginger
4 lemons, zested and juiced

Steps:

  • Preheat a fryer to 360 degrees F.
  • In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
  • Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
  • Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
  • Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
  • Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
  • Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)

ISLAND SHRIMP & FRUIT SALAD



Island Shrimp & Fruit Salad image

I came across this recipe in a cookbook I was looking thru. I have never had this before but it sounded so good.

Provided by 4-H Mom

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups cooked rice
1 (24 ounce) jar tropical fruit cocktail in light syrup
1 tablespoon oil
1 teaspoon oil
1 tablespoon cider vinegar
1 teaspoon salt
1/8 teaspoon ground red pepper
1 lb cabbage, halved
1/2 cup red onion
1/2 cup cilantro, shopped
1 lb raw shrimp, peeled
1 teaspoon dry caribbean jerk seasoning
cashews

Steps:

  • Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
  • Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
  • Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.

Nutrition Facts : Calories 400.4, Fat 7, SaturatedFat 1.1, Cholesterol 172.8, Sodium 782, Carbohydrate 58.2, Fiber 4.9, Sugar 28.7, Protein 27.6

ISLAND FEVER FRUIT SALAD



Island Fever Fruit Salad image

This fruit salad has a bit of a temperature so watch out. The combining of sweet and sour, spicy and mild, cooked and raw makes this a truly unique taste fest--enjoy!

Provided by Pokey in San Antonio

Categories     Citrus

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

4 acorn squash
4 large plantains
2 cups water
1 teaspoon sea salt
1/2 cup vegetable oil
2 tablespoons butter (melted)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne
1 large grapefruit
2 small papayas
2 large mangoes
1/2 cup raisins
2 tablespoons coconut (shredded)
1/2 cup lime juice
2 tablespoons lemon juice
2 tablespoons brown sugar
2 teaspoons scotch bonnet peppers
1/2 cup heavy cream

Steps:

  • Cut the top 1/3 off each of the 4 large acorn squashes, hollow out, leaving 1/2-inch thick walls. Spread lemon juice around the inside to prevent browning, save the meat for another recipe. These will be the serving bowls for you salad.
  • Peel and cut plantains into 3/4-inch thick slices.
  • Soak the slices in salted water for 30 minutes, drain, and pat dry.
  • Heat oil in skillet, and fry plantains for 2-3 minutes, turning occasionally.
  • Remove and transfer to a board, cover with paper towel. Flatten with the palm of you hand to about 1/2 the original thickness.
  • Brush plantains with butter, sprinkle with garlic powder, salt, and cayenne.
  • Grill over medium coals for 5 minutes, turning occasionally. Remove, slice into 1-2 inch pieces.
  • Peel and cut grapefruit into bite size pieces.
  • Peel, seed and slice papayas.
  • Peel and slice mangoes.
  • Cut scotch bonnet in half, remove seeds and stem. Mince. Be sure to wear gloves or use a baggie on the hand you use to hold the pepper.
  • Combine grapefruit, papaya, mangoes, raisins, and coconut in a bowl.
  • Mix minced scotch bonnet, lime juice, and brown sugar. Drizzle mixture over fruit and toss gently.
  • Transfer the fruit salad to the four squash bowls. Top with heavy cream.
  • Cover with plastic wrap and chill for 1/2 hour before serving.
  • Top with crispy plantains.

Nutrition Facts : Calories 1079, Fat 48.6, SaturatedFat 16.9, Cholesterol 56, Sodium 960.2, Carbohydrate 173.7, Fiber 16.7, Sugar 73.8, Protein 9.6

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