Tropical Island Fruit Salad Food

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.

ISLAND FRUIT SALAD

Steps:

• In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

TROPICAL ISLAND FRUIT SALAD

Steps:

• Toss pineapple, mangos, papayas, and bananas together in a large bowl.

TROPICAL GREENS SALAD

Steps:

• In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
• In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
• Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
• In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.

FABULOUS TROPICAL FRUIT SALAD

Steps:

• Combine fruit; spoon onto platter.
• Mix remaining ingredients until blended.
• Drizzle sour cream mixture over fruit just before serving.

TROPICAL LIME JELL-O® SALAD

Steps:

• Drain fruit salad, reserving 3/4 cup juice.
• Combine dry gelatin mix and lime zest in medium bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in lime juice and reserved fruit salad juice.
• Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Whisk sour cream into remaining gelatin mixture until blended; stir in fruit salad. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving.

ISLAND SHRIMP & FRUIT SALAD

Steps:

• Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
• Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
• Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.

TRINI TROPICAL FRUIT SALAD

Steps:

• In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
• Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil.
• Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
• Portion 1 c.
• of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
• Serve immediately.
• The dressed tropical fruits may be stored covered in the refrigerator for 2-3 days.
• Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
• Try this lively fruit salad as a light first course or as a dessert served with a scoop of tropical fruit sorbet and a splash of dark rum.