Key West Tropical Salad Recipes

KEY WEST FRUIT SALAD

Steps:

• In 1 1/2-quart saucepan, heat sugar and water to boiling; reduce heat. Simmer uncovered about 2 minutes, stirring constantly, until sugar is dissolved; remove from heat. Stir in lime juice and tequila.
• Let lime dressing stand until room temperature. Cover and refrigerate about 2 hours or until cool.
• Stir lime peel into dressing. In very large bowl, carefully toss fruit and dressing. Serve immediately.

BEST EVER TROPICAL FRUIT SALAD RECIPE - (4.4/5)

Steps:

• Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice). Add honey, ginger and poppy seeds to juice mixture and whisk until combined. Set aside or place in the refrigerator if serving later. Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy! Cook's note: This fruit salad is fabulous with whatever you have on hand. I love carambola (star fruit) and papaya in this salad as well. Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.

CONCH SALAD

Steps:

• Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
• Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
• Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

KEY WEST TROPICAL SALAD

Steps:

• In large bowl combine lettuce pieces, shredded carrot and fruits. Refrigerate until chilled.
• In a medium bowl, mix dressing ingredients and refrigerate.
• Before serving, add the croutons sprinkled with the ground cinnamon into the salad.
• Add cashews pieces and serve with the dressing.

TROPICAL TOSSED SALAD

Steps:

• In a heavy saucepan over medium-low heat, cook and stir 4 tablespoons of sugar until melted and golden brown. Stir in the almonds until well coated. Remove to waxed paper to cool., In a small bowl, whisk the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. In a large bowl, combine the lettuces, oranges and onion. Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat.

TROPICAL ISLAND FRUIT SALAD

Steps:

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

KEY WEST FRUIT SALAD

Steps:

• heat sugar and water to boiling, reduce heat, simmer uncovered abot 2 minutes,stirring constantly until sugar is dissolved.
• remove from heat, stir in lime juice.
• let stand at room temp, cover and chill 2 hours.
• stir lime peel into sauce, careully toss fruit and sauce, serve immediately.