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
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.
Spiced Mango Sorbet with Pistachio Tuiles
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 »
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 »
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 Dressing
Thai Green Mango Salad (Som Tum Mamuang)
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) »
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 Pineapple »
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) »
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 »
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 Rum »
Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Natilla de Maracuyá (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) »
A sweet and tangy preparation of sweet potatoes can be served as a side or dessert.
Young coconuts and coconut water lend a fresh flavor to a creamy chilled classic.
Steep it for Killer Custard and 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.
Traditionally, this saucy stir-fry gets its sweet-tart flavor from mugua, or flowering quince. Green papaya is a good substitute.