Tropical Fruit Cup Recipes

SIMPLE AND EASY HOMEMADE TROPICAL FRUIT SALAD

Steps:

• Wash all the fruit before getting started with prep. I like to soak any type of fresh fruit or vegetable in a mixture of vinegar and water for about 10 minutes, then rinse well before preparing or eating.
• Core, peel, and chop the pineapple into chunks; then add them to a large mixing bowl.
• Stem, then slice the strawberries into the bowl.
• Peel and slice the mangoes into the mixing bowl, as well.
• Next drain the mandarin oranges, and add them to the mixture.
• Peel and chop the kiwi into chunks; then add the kiwi chunks to the fruit mixture.
• Peel and slice the bananas into chunks, and add them to the mixing bowl.
• Squeeze fresh lime juice into the fruit mixture.
• If desired, add a tablespoon of sugar.
• Give everything a good stir, mixing all the fruit together until you have a hodge podge of colorful fresh fruit all combined together.
• Finally, add the fresh fruit mixture to plastic cups or containers, and serve.

TROPICAL FRUIT CUP

Steps:

• Halve kiwis and scoop out flesh; slice. In a bowl, peel mango and cut into chunks. Toss kiwis and mango with honey.

TROPICAL FRUIT PUNCH

Steps:

• Combine fruit punch, fruit juice concentrates and water.
• Pour over ice in punch bowl.
• Chill.
• At serving time, slowly pour ginger ale down side of punch bowl.
• Mix gently.
• Float orange and lime slices.

TROPICAL FRUIT DRINK

Steps:

• In a blender, combine the first five ingredients; cover and process until smooth. Add ice cubes; cover and process until blended. Stir in soda. Pour into chilled tall glasses; 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 PUNCH CUPS

Steps:

• Mix together all the fruit in a large bowl with the guava juice, then chill until ready to serve. At the last minute, pour over the ginger beer and serve with small cups or bowls on the side for spooning the drinks and fruit into.

TROPICAL FRUIT SMOOTHIE

Steps:

• Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.

TROPICAL FRUIT CAKES

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

TROPICAL FRUIT POPS

Steps:

• In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
• Cover each cup with Reynolds Wrap® Aluminum Foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole. Freeze about 4 hours or until firm. Remove foil and cup to serve.