Islands Fruit Salad My Style Recipes

ISLAND FRUIT SALAD

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.

TROPICAL ISLAND FRUIT SALAD

Steps:

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

ISLAND FRUIT SALAD

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.)

SPICE ISLANDS SALAD WITH SAMBAL DRESSING

Steps:

• To make the Salad:
• Bring a large pot of salted water to a boil over medium heat. Add the green beans, cauliflower and carrots and blanch for 2 minutes. Do not boil them into submission! Drain and set aside.
• Salt and pepper the fish and pan-fry in a little olive oil and lime juice, over medium heat, until just cooked through and flaky.
• Sauce:
• Add the peanuts, garlic, chiles*, ginger and coconut milk to a blender and process into a coarse paste. *Cook's Note: hot, medium or mild, depending on which chile pepper and how many you choose to use.
• Put the blended ingredients and the kaffir lime leaf in a medium saucepan with the soy sauce and tamarind juice. Bring to a boil, then reduce the heat and simmer 10 to 15 minutes until the sauce thickens. Remove the lime leaf and set aside.
• Arrange the spring greens on each plate, surrounded by julienned cucumber and hard-boiled egg. Divide the cooked vegetables and sprouts on the greens, and top each plate with a fish fillet. Artistically drizzle sambal kacang over all, and serve.

ISLAND FRUIT AND MIXED GREEN SALAD

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 FEVER FRUIT SALAD

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.

STONE FRUIT AND TOMATO SALAD

Steps:

• Stir together peach, plums, tomato, cherries, parsley, lemon zest, lemon juice, minced garlic, salt, and black pepper in a large bowl until combined. Let stand at least 5 minutes to allow flavors to blend. Drizzle with olive oil and stir to combine.

ISLAND SHRIMP & FRUIT SALAD

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.

FRUIT SALAD

Steps:

• In a large bowl, toss to combine the pineapple, mangos, bananas and salt. Depending on how acidic your fruit is, season with as much lemon juice as you would like, starting with 1 tablespoon.
• Serve immediately or pack in an airtight container and store in the refrigerator for up to 2 days.

ISLANDS-FRUIT SALAD, MY STYLE!

Steps:

• Mix with lemon juice (to prevent apples from turning brown). Toss with spices, add walnuts, mango, papaya, bananas, pineapple, raisins, and coconut. Mix with yogurt and serve immediately.