Pineapple Mango And Papaya Squares Recipes

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PINEAPPLE, PAPAYA AND MANGO SQUARES



Pineapple, Papaya and Mango Squares image

Similar in texture to lemon bars, these have a shortbread cookie base and a delightful tropical fruit filling. From Bon Appetit magazine.

Provided by evelynathens

Categories     Bar Cookie

Time 3h15m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 14

2 cups chopped cored peeled fresh pineapple
1 cup chopped peeled pitted mango
1 cup chopped peeled seeded papaya
3/4 cup packed dark brown sugar
1/2 cup orange juice
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 pinch ground cloves
1 1/4 cups unsalted butter, room temperature (2 1/2 sticks)
3/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups all-purpose flour

Steps:

  • For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
  • For crust: Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
  • Preheat oven to 375°F Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
  • Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.).

Nutrition Facts : Calories 536.4, Fat 26.1, SaturatedFat 16.3, Cholesterol 67.8, Sodium 77.3, Carbohydrate 73.3, Fiber 2.1, Sugar 42.4, Protein 4.6

PINEAPPLE, MANGO AND PAPAYA SQUARES



Pineapple, Mango and Papaya Squares image

Categories     Cookies     Mixer     Citrus     Fruit     Brunch     Dessert     Bake     Picnic     Vegetarian     Tropical Fruit     Mango     Papaya     Pineapple     Spice     Summer     Party     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 squares

Number Of Ingredients 16

For filling
2 cups chopped cored peeled fresh pineapple
1 cup chopped peeled pitted mango
1 cup chopped peeled seeded papaya
3/4 cup (packed) dark brown sugar
1/2 cup orange juice
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
Pinch of ground cloves
For crust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups all purpose flour

Steps:

  • For filling:
  • Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
  • For crust:
  • Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
  • Preheat oven to 375°F. Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
  • Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)

PINEAPPLE-PAPAYA SLAW



Pineapple-Papaya Slaw image

This is no ordinary coleslaw! Bursting with flavor from fresh fruit, cilantro and red bell pepper, it just may become your new picnic mainstay. For easier preparation, buy packaged shredded cabbage. If you can't find papaya, substitute mango. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup pineapple juice
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
6 cups shredded cabbage (about 1 small)
1-1/2 cups chopped peeled papaya
1-1/2 cups cubed fresh pineapple
1 small sweet red pepper, chopped

Steps:

  • Whisk together first 6 ingredients. Place remaining ingredients in a large bowl. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 2 hours. Stir before serving.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MANGO, PINEAPPLE & PAPAYA SALAD



Mango, Pineapple & Papaya Salad image

Make and share this Mango, Pineapple & Papaya Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Mango

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

2 papayas
1 mango
1/2 small pineapple, about 1 lb, peeled
3 limes, juice of
1/4 cup chopped of fresh mint

Steps:

  • Peel the papaya, cut them in half, and scoop out and discard the seeds.
  • Cut the flesh into ½ inch cubes and place in a bowl.
  • Peel the mango.
  • Stand the fruit, stem end up with a narrow side toward you.
  • Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
  • Repeat on the other side of the pit.
  • Cut the flesh into ½ inch cubes.
  • Add to the bowl.
  • Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
  • Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
  • Add to the bowl.
  • Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
  • The salad may be covered and refrigerated for up to 4 hours before serving.

Nutrition Facts : Calories 190.4, Fat 1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 48.6, Fiber 6.7, Sugar 35.8, Protein 2.3

PINEAPPLE, PAPAYA & MANGO SALSA



Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories     Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

  • All the work is in dicing the fruit.
  • One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
  • Combine everything and stir very, very gently.
  • Chill for at least 6 hours.
  • Keeps in fridge for 4-5 days.

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