Tropical Fruit Dessert Food

TROPICAL FRUIT DESSERT

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.

TROPICAL FRUIT DESSERT

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.

TROPICAL FRUIT TRIFLE

Steps:

• Make the trifle in a 9-inch round trifle bowl.
• Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.
• Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.
• Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.
• Top with the Chantilly Cream and garnish with candied ginger.
• Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.
• Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.
• As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.
• As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.
• Whip all ingredients together until soft peaks form.
• Toss cut fruit with sugar and set aside for 30 minutes.

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 MEDLEY SOUP OR DESSERT

Steps:

• Stir together first four ingredients in a large bowl.
• Sprinkle with cardamon.
• Pour juice over fruit, stirring gently.
• Cover and chill 30 minutes.
• Garnish and serve.

CREAMY DESSERT NACHOS WITH TROPICAL FRUIT SALSA

Steps:

• Heat oven to 400ºF.
• Spray tortillas lightly with cooking spray; sprinkle with cinnamon. Place in single layer on parchment-covered baking sheet. Bake 5 to 7 min. or until crisp. Cool.
• Grate enough lemon peel to measure 1 tsp. zest; reserve for later use. Squeeze 1 tsp. juice from lemon; toss with mangos, bananas and kiwi in medium bowl.
• Process cottage cheese, dry pudding mix, milk and reserved lemon zest in food processor until smooth. Spoon into separate medium bowl; gently stir in 1/2 cup COOL WHIP.
• Spread tortilla chips with pudding mixture just before serving; top with fruit salsa and remaining COOL WHIP.

FROZEN TROPICAL FRUIT DESSERT

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.