Fruit Kabobs With Tropical Fruit Coulis Recipes

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TROPICAL FRUIT KEBABS

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Number Of Ingredients 8



Tropical Fruit Kebabs image

Steps:

  • 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
  • 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
  • 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
  • 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

1/4 cup unsalted butter, at room temperature
1 vanilla bean
1/4 cup sweetened cream of coconut
1/4 cup heavy cream
4 ounces good quality white chocolate, chopped
1 teaspoon grated lime zest
2 large red-skinned mangoes, peeled and pitted
1 large Hawaiian papaya (about 1 pound) peeled and seeds discarded

TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM

Provided by Emeril Lagasse

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 18



Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream image

Steps:

  • Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, plus more if needed
1 egg
1 tablespoon sugar
3 tablespoons small diced papayas
3 tablespoons small diced mango
3 tablespoons small diced pineapple
3 tablespoons small diced quava
Oil for frying
2 whole mango, peeled, seeded, and chopped
Juice of one lemon
2/3 cup water
1/2 sugar
4 quenelle scoops of coconut ice cream (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream)
Powdered sugar in shaker
2 tablespoons chiffonade mint

FRUIT AND CHEESE KABOBS

We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 20m

Yield 12 kabobs (1-1/2 cups dip).

Number Of Ingredients 7



Fruit and Cheese Kabobs image

Steps:

  • For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 143mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.

1 cup vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 cups fresh strawberries, halved
1-1/2 cups green grapes
8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

TROPICAL FRUIT KEBABS WITH LIME CREAM

Categories     Salad     Fruit     Appetizer     Dessert     No-Cook     Quick & Easy     Lime     Banana     Papaya     Pineapple     Chill     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8



Tropical Fruit Kebabs with Lime Cream image

Steps:

  • Combine sour cream, 2 tablespoons lime juice, sugar and lime peel in small bowl. Cover and refrigerate lime cream.
  • Cut papaya into twenty-four 1-inch pieces. Cut pineapple into twenty-four 1-inch pieces. Cut each banana crosswise into 8 pieces and place in small bowl. Toss with remaining 1 tablespoon lime juice. Alternate fruit on skewers. Arrange on platter. (Fruit skewers can be prepared 1 hour ahead. Cover and chill.) Serve with lime cream.

1 cup sour cream
3 tablespoons fresh lime juice
2 tablespoons sugar
1 1/2 teaspoons grated lime peel
1 ripe papaya, peeled, halved, seeded
1/2 ripe pineapple, peeled, cored
3 large bananas, peeled
8 12-inch-long bamboo skewers

RAINBOW FRUIT KABOBS WITH FLUFFY MARSHMALLOW DIP RECIPE

My kids loved helping me make these Rainbow Fruit Kabobs! They are such a fun, healthy snack!

Provided by Six Sisters Stuff

Yield 12

Number Of Ingredients 9



Rainbow Fruit Kabobs with Fluffy Marshmallow Dip Recipe image

Steps:

  • Slide a piece of strawberry, cantaloupe, pineapple, a green grape, two blueberries and a red grape onto each skewer; set aside.
  • In a mixing bowl, beat together whipped cream cheese and marshmallow creme until smooth. Refrigerate until serving.

strawberries, halved
cantaloupe, cut into bite-sized pieces
pineapple, cut into bite-sized pieces
green grapes
blueberries
red grapes
bamboo skewers
1 (8 ounce) container whipped cream cheese
1 (7 ounce) container marshmallow creme

TROPICAL FRUIT KABOBS WITH COCONUT ICE CREAM

A very pretty dessert that doesn't take long to make! You may substitute other fruits if you like, such as pineapple, apples, grapes, kumquats, etc. Adapted from BH&G magazine.

Provided by Sharon123

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Tropical Fruit Kabobs With Coconut Ice Cream image

Steps:

  • Heat the honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling) remove from heat and set aside.
  • Peel and slice banana. Brush the slices lightly with lemon juice to stop fruit from browning.
  • Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture.
  • To serve, spoon ice cream into serving dishes, sprinkle with toasted coconut. Top ice cream with kabobs.
  • Makes 6 servings.

Nutrition Facts : Calories 190.9, Fat 1.6, SaturatedFat 1.2, Sodium 13.7, Carbohydrate 47.4, Fiber 2.3, Sugar 43, Protein 1

2/3 cup honey
3 inches cinnamon sticks
1 medium banana, peeled and sliced
lemon juice
1 star fruit, sliced (carambola)
1 large firm ripe mango, peeled, pitted, and sliced (or papaya)
1 kiwi fruit, peeled and sliced
6 wooden skewers, each about 6 inches long (or metal)
vanilla ice cream
1/3 cup toasted flaked coconut

CHILLED CRAB CAKES WITH A TROPICAL FRUIT COULIS

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Provided by Patrick O'Connell+B828

Yield Makes 4 servings

Number Of Ingredients 11



Chilled Crab Cakes with a Tropical Fruit Coulis image

Steps:

  • Pureé the cantaloupe in a food processor fitted with the blade attachment until smooth. Pour into a medium-sized mixing bowl.
  • Purée the pineapple until smooth. Combine pineapple purée with cantaloupe purée.
  • Tie the fresh cilantro leaves in a 5-inch-square piece of cheesecloth. Add sachet to purée. Add lemon juice and stir to combine.
  • Cover and refrigerate at least 30 minutes or overnight. Before serving, taste and adjust seasoning with a pinch of sugar, if necessary.
  • Combine crabmeat, lemon juice, cilantro, fish sauce, and jalapeño in a medium-sized mixing bowl. Fold carefully with a rubber spatula to prevent breaking up lumps of crabmeat.
  • Place a ring mold, cookie cutter, or PVC piping that is about 2 inches tall and 2 1/2 inches wide on each of 4 chilled plates.
  • With a teaspoon, scoop about 1/4 of the avocado from the shell and place at the bottom of the mold. Pack it down lightly with the back of the spoon.
  • Place 1 tablespoon of mango on top of the avocado and press down gently.
  • Top with 1/4 of crabmeat mixture and smooth off the top with the flat side of the knife. Carefully remove ring mold.
  • Repeat process on the 3 remaining plates. Ladle Tropical Fruit Coulis around the edges of the crab mold and serve chilled.

1 small cantaloupe, peeled and seeded
1/2 fresh pineapple, peeled and cored
2 tablespoons fresh cilantro leaves, roughly chopped
2 tablespoons lemon juice
2 cups jumbo lump crabmeat, carefully picked
2 tablespoons lemon juice
2 tablespoons fresh cilantro leaves, roughly chopped
1 1/2 tablespoons nuoc nam (fish sauce)
1 1/2 tablespoons minced jalapeño pepper
1/2 cup fresh avocado, halved with pit removed
1/4 cup fresh mango, diced

MARINATED FRUIT KABOBS

These are juicy and sweet--very elegant. They bring a touch of class to a party. These have even been served at family weddings.

Provided by southern chef in lo

Categories     Fruit

Time P1D

Yield 14 serving(s)

Number Of Ingredients 10



Marinated Fruit Kabobs image

Steps:

  • Assemble fruit on sticks.
  • Place in large glass pan. Pour the marinade over and let sit overnight.

1/2 cup sugar
1/4 cup water
1/4 cup lemon juice
1/4 cup orange juice
2 apples, with peeling (cut into chunks or wedges)
2 pears, with peeling (cut into chunks or wedges)
green grapes or red grapes
1 (8 ounce) can pineapple chunks
1 (11 ounce) can of quality brand mandarin oranges
skewer

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