Tropical Fruit And Ginger Oatmeal Recipes

TROPICAL FRUIT SALAD WITH GINGER SYRUP

Steps:

• Combine the sugar, 1/4 cup water, ginger and lime zest in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove it from the heat and refrigerate until cold.
• Strain the mixtures into a large bowl and toss in the strawberries, kiwis, mango, oranges, pineapple and papaya to coat. Cover and refrigerate again until cold, at least 1 hour.
• Serve in small bowls and garnish with the chopped mint.

TROPICAL FRUIT PARFAIT WITH HONEY-GINGER DRIZZLE AND GINGERSNAP GRANOLA

Steps:

• For the parfait: Add the honey, ginger and 1/2 cup water to a small saucepan. Bring to a boil, stirring to dissolve the honey. Remove from the heat and let cool a bit.
• Remove the ginger and mix half of the syrup into the Greek yogurt; reserve the rest for drizzling on the fruit.
• Divide the kiwis, mangoes and papayas among 6 small wide-mouthed glasses or parfait glasses. Drizzle with the reserved syrup. Top each serving with a dollop of yogurt.
• For the granola: Toast the oats in a nonstick skillet over medium heat until light brown, about 3 minutes. Transfer to a baking sheet.
• In the same skillet, melt the butter with the maple syrup, brown sugar, ginger, cinnamon, allspice and salt. Add the oats back to the skillet along with the almonds and coconut; toss to coat. Serve the granola over the parfaits.

TROPICAL FRUIT AND GINGER OATMEAL

Steps:

• In 1 1/2-quart saucepan, heat water to boiling. Stir in oats, gingerroot and salt. Reduce heat; simmer gently uncovered 25 to 30 minutes, without stirring, until oats are tender yet slightly chewy; stir in banana. Divide oatmeal evenly among 4 bowls.
• Top each serving with yogurt, mango, strawberries, coconut and walnuts. Serve immediately.

TROPICAL FRUIT FANTASY

Steps:

• Combine gingersnap cookie crumbs, brown sugar, and ginger in large bowl. Stir in melted butter. Press over bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Freeze until firm, about 20 minutes.
• Spread mango sorbet in crust; freeze until firm, until 20 minutes. Spread lime sorbet over mango sorbet. Freeze until firm, about 30 minutes.(Can be prepared one day ahead. Cover and keep frozen.)
• Mix fruit in medium bowl. Remove pan sides from dessert. Place dessert on platter. Spoon fruit atop lime sorbet. Sprinkle with coconut and serve.

TROPICAL FRUIT IN GINGER SYRUP

Steps:

• In a medium saucepan, bring ginger, sugar, and 1 cup water to a boil over medium-high and cook, stirring occasionally, until sugar dissolves, about 5 minutes.
• With a sharp knife, slice off ends of oranges. Following curve of fruit, cut away peel and white pith; cut fruit crosswise into 1/4-inch-thick slices. In a large bowl, combine oranges, mango, and banana. Pour ginger syrup over fruit and let sit 10 minutes. Serve fruit with a little syrup and toasted coconut if desired.

TROPICAL OATMEAL

Steps:

• Cook oatmeal in microwave or stovetop as you normally do.
• While cooking, slice up banana: 1/4-inch slices, cut into four pieces.
• When oatmeal is done, add coconut extract and banana. If desired, add a sweetener and/or milk to thin oatmeal.

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Steps:

• Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
• *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.