Island Fever Fruit Salad Recipes

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.

Steps:

• Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain. , Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl., In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.

Steps:

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

Steps:

• Cut the top 1/3 off each of the 4 large acorn squashes, hollow out, leaving 1/2-inch thick walls. Spread lemon juice around the inside to prevent browning, save the meat for another recipe. These will be the serving bowls for you salad.
• Peel and cut plantains into 3/4-inch thick slices.
• Soak the slices in salted water for 30 minutes, drain, and pat dry.
• Heat oil in skillet, and fry plantains for 2-3 minutes, turning occasionally.
• Remove and transfer to a board, cover with paper towel. Flatten with the palm of you hand to about 1/2 the original thickness.
• Brush plantains with butter, sprinkle with garlic powder, salt, and cayenne.
• Grill over medium coals for 5 minutes, turning occasionally. Remove, slice into 1-2 inch pieces.
• Peel and cut grapefruit into bite size pieces.
• Peel, seed and slice papayas.
• Peel and slice mangoes.
• Cut scotch bonnet in half, remove seeds and stem. Mince. Be sure to wear gloves or use a baggie on the hand you use to hold the pepper.
• Combine grapefruit, papaya, mangoes, raisins, and coconut in a bowl.
• Mix minced scotch bonnet, lime juice, and brown sugar. Drizzle mixture over fruit and toss gently.
• Transfer the fruit salad to the four squash bowls. Top with heavy cream.
• Cover with plastic wrap and chill for 1/2 hour before serving.
• Top with crispy plantains.

Steps:

• For the vinaigrette:
• Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
• For the salad:
• In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

Steps:

• Preheat a fryer to 360 degrees F.
• In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
• Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
• Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
• Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
• Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
• Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)