tropical fruit

Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad

Spicy chicken, mango & jalapeño salad

pack cherry tomato, sliced or quartered

tbsp finely chopped jalapeños

coriander,

juice 1 lime, plus halves to serve

red onion, finely chopped

olive oil

chicken breasts, torn into bite-sized shreds

Little Gem lettuces, torn into bite-sized pieces

red pepper, deseeded and sliced

mango, stoned, peeled and diced

tortilla chips, broken up a little

Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning.

Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.

Sprinkle the tortilla chips over the top and serve immediately with lime halves.

Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.

Tropi-Cobb Salad Recipe

coriander

cumin

turmeric

½ tsp. crushed red pepper flakes

Tbsp. extra-virgin olive oil, divided

garlic cloves,

skinless, boneless chicken thighs,

Kosher salt

lime juice

avocados,

small ripe mangoes, sliced

¼ red onion, thinly sliced

Little Gem

cherry tomatoes, halved

Flaky sea salt, mild red pepper

Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.

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Epicurious

Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.

Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.

Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.

Rum, fruity juices and liqueurs, and spicy additions make this cocktail a truly tropical treat.

Evil Dead Punch

Santa Teresa 1796 rum

St. Germain liqueur

Bonal Gentiane Quina

orange juice

Rothman & Winter Orchard Apricot Liqueur

Donn's Spices

sugar cane syrup

ginger syrup

Angostura bitters

lime wheels

orange wheels

orchid flowers

The mangomisu is one of delicious. magazine's most popular recipes ever. Light, fresh and full of juicy mango, it's the tropical rendition of classic tiramisu and the perfect entertaining dessert.

Mangomisu: the mango tiramisu recipe

thickened cream

mascarpone cheese

(50 grams) pure icing sugar, sifted

vanilla bean, split, seeds scraped

mangoes, flesh sliced 1cm thick

oranges

(125 milliliters) Grand Marnier

savoiardi (sponge finger biscuits)

(55 grams) caster sugar

raspberries

lemon

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5348771529001-5977411355001

This is a light, refreshing take on the Jungle Bird using rum, Aperol, and pineapple. A summer cocktail that's perfect for day-drinking.

Bird of Paradise (Rum, Aperol, Pineapple Juice) Cocktail Recipe

sugar

Aperol

overproof rum

pineapple juice

pineapple leaf (optional, for garnish)

This bright, bittersweet riff on a classic tiki cocktail uses a rich simple syrup to add sweetness without watering things down.

Combine sugar and 1/4 cup water in a jar, cover, and shake until sugar is dissolved.

Combine Aperol, rum, pineapple juice, lime juice, and 1/4 oz. syrup in a cocktail shaker filled with ice. Cover and shake vigorously 30 seconds. Strain into a glass filled to the brim with crushed ice and garnish with a pineapple leaf, if desired.

Papaya is a nutritious tropical fruit that&#x27;s versatile and delicious. Here&#x27;s how to eat and cut papaya three different ways, plus how to make a Hawaiian papaya boat.

How to Cut & Eat Papaya

plain Greek style yogurt

berries

granola

chia seeds

papaya

lime wedge

Wash your papaya and place it on a...

Wash your papaya and place it on a cutting board. Cut about ½ inch off of the stem end. Then cut the papaya in half lengthwise.

For halves, use a spoon to scoop the...

For halves, use a spoon to scoop the seeds out of the papaya. Discard, or save for later, as they are edible. Squeeze lime over and eat right out of the skin, or use a melon baller to make balls.

For slices, cut the fruit in half lengthwise...

For slices, cut the fruit in half lengthwise and scoop out the seeds. Set cut-side-down on a cutting board. Use a vegetable peeler to peel the fruit.

Cut the papaya into slices or cubes and...

Cut the papaya into slices or cubes and squeeze lime over.

To make Hawaiian Papaya Boats, fill halves with...

To make Hawaiian Papaya Boats, fill halves with seeds removed with yogurt. Top with granola, berries, and chia seeds and enjoy right away.

These jammy-yet-crisp cookies, which are akin to rugelach and palmiers, are inspired by the iconic Caribbean and Latin American combination of cream cheese and guava. The cream cheese in the dough makes the cookies simultaneously tender and flaky, while guava jam adds a ribbon of tropical sweetness and welcome acidity. The rolled-up approach gives this guava cookies recipe its namesake pink swirl. 

Guava Pinwheels

(113 grams) unsalted butter

(113 grams) cream cheese

(120 grams) King Arthur Unbleached All-Purpose Flour

(25 grams) granulated sugar

salt

orange zest (grated rind) of 1/2 orange

(180 grams) guava paste*

(57 grams) orange juice

King Arthur Unbleached All-Purpose Flour

water

egg yolk beaten

Mangos are delicious, but can be tricky to prepare. Find out how to peel the skin, remove the stone and cut the flesh into bite-sized chunks with our guide.

How to cut a mango

mango

Hold the mango on its side so one of the pointed ends is facing you, with the cheeks at either side.

Slice downwards using a serrated knife to remove one of the cheeks, guiding the knife around the stone in the middle. Turn the mango around and repeat on the other side.

Holding the mango with a thick tea towel, score the flesh in a diagonal pattern along the length of the cheek using the tip of the knife, avoiding cutting through the skin. Turn 90 degrees and score again to make a criss-cross pattern.

Turn the scored mango cheek over and push on the skin with your fingers so the fleshy side pops out, with the scored mango chunks separated and poking out. Cut the cubes of flesh away from the skin with a knife.

Repeat with the other cheek, following the curve of the stone. Score along the pieces with a knife as before, then run the knife along the skin to release the pieces. Add these to the rest of the mango pieces.

Muffins packed with dried fruit and topped with a crunchy streusel? Yes, please! The addition of yogurt in the batter gives these muffins an extra-tender texture. Try using your favorite flavored yogurt to take them to the next level.

Fruit and Yogurt Muffins

(270 grams) King Arthur Unbleached All-Purpose Flour

(131 grams) granulated sugar

baking powder

(113 grams) milk

(170 grams 1 standard container) lemon vanilla

eggs

King Arthur Pure Vanilla Extract

butter

(128 grams) dried fruit chopped if large

(30 grams) King Arthur Unbleached All-Purpose Flour

(50 grams) granulated sugar

(45 grams) old-fashioned rolled oats

cinnamon

(43 grams) butter

A staple at Cuban bakeries, guava pastries (aka pastelitos) are often enjoyed with a sweet cup of café con leche. Inside the buttery, flaky pastry hides guava paste (tangy and tropical) and a luscious cream cheese filling, which beautifully complements the fruit’s sharpness. The pastry dough can be made up to 2 days in advance, which makes for quick assembly when you’re ready to fill and bake. 

Guava Cream Cheese Pastries (Pastelitos)

(240 grams) King Arthur Unbleached All-Purpose Flour

table salt

unsalted butter cold; cut in pats

(113 grams) sour cream

(113 grams) guava paste*

(14 grams) unsalted butter

Serve this simple tropical fruit salad as-is or over yogurt! It's made with equal parts watermelon, cantaloupe (or honeydew), and pineapple, with a splash of lime. The trick is to dice your fruit into very small pieces. Recipe yields about 12 servings (12 cups); it's easily doubled.

Tropical Fruit Salad

cantaloupe

½ mini seedless watermelon, diced into ¼″ cubes (about 4 cups)

pineapple,

lime, juiced (about 2 tablespoons)

Optional,

In a medium serving bowl, combine the diced cantaloupe, watermelon, pineapple and lime juice. Toss to combine. For best flavor, cover and refrigerate for at least 20 minutes before serving.

This fruit salad is best when freshly prepared but keeps well in the refrigerator, covered, for up to 3 days.

Living in Australia I am no stranger to this lovely tropical fruit salad except never cutting the fruit so small which I will do when I serve it again next summer. It's so great with Greek yoghurt or on a really on a really hot day with vanilla ice cream.  BUT cutting the lime into 1/4" cubes is a mistake surely?

I like the tempting tastes of tropical fruit, it takes just a few easy steps for me to whip up this special recipe for a tasty tropical fruit salad.

I made this today, and it is beyond words! I find cantaloupe to be ok (not great), but I try to eat it because of how good it is for you. When everything is blended like this, it makes for a stunningly delicious taste sensation. It is perfect for a summer day like today. Thank you!

I like this recipe . Thanks for sharing.


Best fruit salad I’ve ever eaten! I’m so glad you posted it even though hesitant to call it a recipe. The method of tiny dicing is a game changer! I make this as many times as I can each summer and we love to pack it up and take to the beach-so refreshing!

I made this for my Grandaughters 2nd birthday party. It was a big hit. So fresh and delicious! We had no worries with the little ones with any chocking hazards. I did add a little honey to mix.

Top 11 tropical fruit recipes from across the web

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Mangomisu: the mango tiramisu recip...

Bird of Paradise (Rum, Aperol, Pine...

How to Cut & Eat Papaya

Guava Pinwheels

How to cut a mango

Fruit and Yogurt Muffins

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Tropical Fruit Salad

Top 11 tropical fruit recipes from across the web

The most viewed tropical fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy chicken, mango & jalapeño sal...

Tropi-Cobb Salad Recipe

Evil Dead Punch

Mangomisu: the mango tiramisu recip...

Bird of Paradise (Rum, Aperol, Pine...

How to Cut & Eat Papaya

Guava Pinwheels

How to cut a mango

Fruit and Yogurt Muffins

Guava Cream Cheese Pastries (Pastel...

Tropical Fruit Salad

The most viewed tropical fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine