Tahitian Fruit Punch Recipes

ITALIAN FRUIT PUNCH

Steps:

• Combine all the ingredients, except the licorice, in a pitcher. Stir to mix. Pour into glasses and garnish with a stalk of licorice.

TAHITIAN BREAKFAST TREATS

Steps:

• Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.

FRUIT PUNCH

Steps:

• In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

TAHITIAN FRUIT PUNCH

Steps:

• In large punch bowl, stir together juices and carbonated beverage.
• Spoon sherbet into bowl.
• Serve immediately.

TAHITIAN PUNCH

Steps:

• Mix all the liquids together.
• Halve the bvanilla bean and scrape the seeds into the mixtures.
• Quarter the limes and them to the mixture.
• Chill for at least 6 hours to allow the flavors to ripen.

GRILLED TAHITIAN FRUIT FOSTER

Steps:

• Cut pineapple and papaya into roughly 1" by 1" strips.
• Remove pit from mango and, leaving the skin on, cut just the fruit in 1" crosshatch pattern then flip inside out. Halve and peel bananas.
• Brush pound cake with butter. Place fruit and pound cake onto a very hot, well oiled grill, starting and ending with the pineapple (pineapple takes the longest to cook)
• Remove fruit when it develops grill marks and pound cake when it has grill marks and is lightly toasted. Place on counter to cool slightly then cut fruit into 1" pieces.
• Melt butter in pan. Using a wooden spoon, add brown sugar and passion fruit syrup and stir together. When the mixture begins to bubble and thicken a bit add the fruit and coat well. Cook until the fruit is slightly softened, watch carefully as this won't take long. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the fruit. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out.
• Place pound cake on a plate. Top with ice cream. Scoop fruit liberally on the top and garnish with toasted coconut.

TAHITIAN FRUIT SALAD

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes., Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad.