Tropical Fruit Dessert Recipes

TROPICAL FRUIT DESSERT

Tropical Fruit Dessert image

Although this is a family treat in summer, it's a convenient dessert throughout the year. Canned mandarin oranges never tasted so good!

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/2 cup plain or vanilla yogurt
1 tablespoon thawed orange juice concentrate
2 medium kiwifruit, peeled and sliced
2 medium bananas, sliced
1 can (11 ounces) mandarin oranges, drained
Sweetened shredded coconut

Steps:

In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt. Sprinkle with coconut.

Nutrition Facts :

TROPICAL FRUIT TART

Tropical Fruit Tart image

Provided by Food Network

Categories dessert

Number Of Ingredients 17

Ingredients

1 3/4 cups all purpose flour
1/4 cup powdered sugar
1 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons chilled unsalted butter, cut into pieces
4 large egg yolks
3 tablespoons water
1 cup whole milk
1 1inchlong piece fresh ginger, peeled, thinly sliced
1/2 vanilla bean, split lengthwise
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup apricot preserves
2 tablespoons Cognac
3 kiwis, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
1/4 fresh pineapple, peeled, cored thinly sliced

Steps:

Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.

TROPICAL FRUIT DESSERT

Tropical Fruit Dessert image

Provided by Food Network Kitchen

Categories dessert

Number Of Ingredients 6

Ingredients

1/2 pound store-bought fruit salad from a salad bar
1 star fruit or carambola, peeled and sliced
1 kiwi, peeled and sliced
1 tablespoon sugar
3 tablespoons Grand Marnier
Fresh mint leaves for garnish

Steps:

Drain off any excess liquid from store-bought fruit salad. In a large bowl toss together all of the fruit, sugar and the Grand Mariner. Serve mixed fruit with mint leaves as garnish.

FROZEN TROPICAL FRUIT DESSERT

Frozen Tropical Fruit Dessert image

Turn your favorite vanilla ice cream into a Frozen Tropical Fruit Dessert with chopped pineapple, juicy maraschino cherries and KOOL-AID Drink Mix.

Provided by My Food and Family

Categories Home

Time 4h10m

Yield 12 servings

Number Of Ingredients 4

Ingredients

1-1/2 qt. (6 cups) vanilla ice cream, softened
1/4 cup KOOL-AID Tropical Punch Flavor Sugar-Sweetened Drink Mix
1 cup chopped fresh pineapples
6 maraschino cherries, cut in half

Steps:

Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.
Beat ice cream and soft drink mix in large bowl with mixer until blended. Stir in pineapple. Spoon into prepared pan.
Freeze 4 hours or until firm. Use foil handles to lift dessert from pan to serving plate; discard foil. Top with cherries before serving.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

TROPICAL FRUIT FLAMBé

Tropical Fruit Flambé image

This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.

Provided by jjbazoka Music

Categories Desserts Fruit Desserts

Time 30m

Yield 3

Number Of Ingredients 8

Ingredients

¼ cup apple juice
2 tablespoons brown sugar
1 medium ripe mango, peeled and sliced
2 medium ripe bananas, peeled and sliced
6 large strawberries, sliced crosswise
¼ teaspoon ground cinnamon
¼ cup dark rum
1 ½ scoops vanilla ice cream

Steps:

Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g

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