Food

Tropical Fruit Recipes

June 5, 2013

Sweet, juicy, and full of exotic flavors, we love tropical fruits. These recipes are our favorite ways to enjoy them—from a spicy mango salsa to a creamy coconut cream pie. Keep the island vibes going with these tropical cocktails to pair with your recipes!

Summer Lobster Tacos — This ode to summer mixes fresh lobster with sweet mango, refreshing cucumber, and creamy avocado. Get the recipe for Summer Lobster Tacos »Farideh Sadeghin

Coconut Pistachio Semifreddo — Anna Watson Carl relies on sweetened condensed milk to add richness to this frozen dessert flavored with coconut milk, lime zest, and toasty pistachios. Simply macerated peaches provide a fresh, fruity counterpart. Get the recipe for Coconut Pistachio SemifreddoMatt Taylor-Gross

Egypt, recipe, spiced mango sorbet, pistachio tuiles — Look for ripe mangoes that yield easily to the touch, because they will have the most vibrant flavor to play off the warming spices in this refreshing sorbet from cookbook author Suzanne Zeidy. Get the recipe for Spiced Mango Sorbet with Pistachio TuilesHelen Cathcart

Summer Rambutan Curry — After stumbling upon fresh rambutans, test kitchen assistant Jake Cohen used this Malaysian tropical fruit to make this spicy and sweet summer curry. Get the recipe for Summer Rambutan Curry »Matt Taylor-Gross

Pineapple and Pork Teriyaki Skewers — Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »Matt Taylor-Gross

Hawaiian Papaya Seed Dressing — This classic, sweet-tart Hawaiian dressing gets a peppery kick from ground up papaya seeds. Drizzle over baby lettuce or papaya flesh. Get the recipe for Hawaiian Papaya Seed DressingFarideh Sadeghin

Thai Green Mango Salad (Som Tum Mamuang) — Unripened mangoes are julienned and combined with chiles, garlic, and shallots to form the base of one of our favorite Southeast Asian salads,a refreshing adaptation of the more widely known version made with papaya. Get the recipe for Thai Green Mango Salad (Som Tum Mamuang) »Todd Coleman

Goan Coconut Cake (Baath) — A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb. Get the recipe for Goan Coconut Cake (Baath) »Matt Taylor-Gross

Piquant Pickled Pineapple — Garlic and Sriracha balance the sweetness of pineapple in this Southeast Asian-inspired pickle; a splash of fish sauce adds a robust savory edge. Get the recipe for Piquant Pickled PineappleHelen Rosner

Fish and Coconut Stew with Mashed Plantains — Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew. See the recipe for Hudutu (Fish and Coconut Stew with Mashed Plantains) »Penny De Los Santos

Yogurt with Banana and Grated Coconut (Kela ka Raita) — At the Indian table, a variety of yogurt-based raitas mollify the tongue-searing effect of chiles. This version, made fruity and sweet with the addition of coconut and banana, is adapted from Foods of the World: The Cooking of India (Time Life, 1969). Get the recipe for Yogurt with Banana and Grated Coconut (Kela ka Raita)Ingalls Photography

Banana Fritters with Cinnamon-Sugar and Rum — Use very ripe organic bananas for these silver-dollar-size fritters, as they will mash the best and create a smooth, sweet batter. Get the recipe for Banana Fritters with Cinnamon-Sugar and RumMatt Taylor-Gross

Crab Cakes with Chipotle Aïoli and Pineapple Salsa — Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's restaurant in Newport, Oregon. Get the recipe for Crab Cakes with Chipotle Aïoli and Pineapple SalsaAndrew Ingalls

Passion Fruit Custard — Storebought passion fruit concentrate adds a pleasingly sour note to creamy custard topped off with fresh, fragrant passion fruit pulp. See the recipe for Natilla de Maracuyá (Passion Fruit Custard) »Landon Nordeman

Sweet Potatoes in Syrup with Guava — A sweet and tangy preparation of sweet potatoes can be served as a side or dessert. Get the recipe for Sweet Potatoes in Syrup with GuavaLandon Nordeman

Young Coconut Cream Pie — Young coconuts and coconut water lend a fresh flavor to a creamy chilled classic. Get the recipe for Young Coconut Cream PieCourtesy Barbara Hansen

Pandan-Coconut Ice Cream — Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream. Get the recipe for Pandan-Coconut Ice Cream »Laura Sant

Sweet and Sour Chicken Stir Fry (Mugua Ji) — Traditionally, this saucy stir-fry gets its sweet-tart flavor from mugua, or flowering quince. Green papaya is a good substitute. Get the recipe for Sweet and Sour Chicken Stir Fry (Mugua Ji)Ariana Lindquist

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