Tropical Fruit Fantasy Recipes

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TROPICAL FRUIT CRUISE



Tropical Fruit Cruise image

Provided by Bobby Flay

Categories     dessert

Yield approximately 12 islands

Number Of Ingredients 16

1 cup mango puree
1 leaf gelatin or 1 teaspoon granulated gelatin
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Toasted coconut
Rounds of vanilla cake, cut into same size as molds
12 (2 by 3-inch) molds
Chocolate Cruise ship, recipe follows
Kiwi sorbet, recipe follows
8 ounces semisweet or bittersweet chocolate
2 1/2 ounces corn syrup
1 teaspoon water
2 cups simple syrup (1 cup sugar, 1/2 cup water)
2 cups kiwi puree
Lemon juice, to taste

Steps:

  • Place puree in bowl and warm over a water bath. Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut. They will look like little sandy islands.
  • Assembly for Tropical Fruit Cruise:
  • Place chocolate molded cruise ship on a plate. Fill with kiwi sorbet. You can add chocolate smoke stacks on to the top of the sorbet. Place Mango Mousse Island on the plate near the ship. You can add additional decoration such as chocolate palm trees and pink chocolate flamingos, if desired.
  • Cut out templates of bottom and sides of ship
  • Melt and cool chocolate in a bowl. Add corn syrup and water and stir until combined. Wrap in plastic and let set.
  • Roll the chocolate out flat. Place templates on top of chocolate and cut out 2 side pieces and 1 bottom piece for the ship. "Glue" together with melted chocolate. You can also cut out strips and roll to make 2 smoke stacks.
  • To make simple syrup, bring sugar and water to a boil and let cool.
  • Mix together puree and syrup and adjust tartness with lemon juice. Process in an ice cream machine.

TROPICAL FRUIT FANTASY



Tropical Fruit Fantasy image

Categories     Dairy     Fruit     Ginger     Dessert     No-Cook     Vegetarian     Frozen Dessert     Blueberry     Coconut     Mango     Papaya     Pineapple     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

3 cups finely ground gingersnap cookies (about 13 1/2 ounces)
1/2 cup (packed) golden brown sugar
2 teaspoons ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 pints mango sorbet, slightly softened
1 pint lime sorbet, slightly softened
1/2 small pineapple, peeled, cored, chopped
1 small papaya, peeled, seeded, chopped
1 small mango, peeled, pitted, chopped
2 1/2-pint baskets blueberries
Shredded sweetened coconut, toasted

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 PARFAIT



Tropical Fruit Parfait image

Take the typical parfait on a trip to the tropics with the addition of fruits like kiwis, mangoes, and pineapples.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/2 cup fruit like kiwis, mangos, and pineapples cut into 1/2-inch cubes
1/4 cup plain low-fat yogurt
1 tablespoon toasted sliced almonds

Steps:

  • In a small jar, layer fruit with yogurt. Top with toasted sliced almonds.

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

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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