Best Tropical Fruit Cruise Recipes

TROPICAL ISLAND FRUIT SALAD

Tropical Island Fruit Salad image

A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.

Provided by Devin

Categories Salad Fruit Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 4

Ingredients

1 pineapple - peeled, cored, and cut into 1/2-inch cubes
2 mangos - peeled, pitted, and cut into small cubes
2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3 bananas, sliced

Steps:

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

Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g

CREAMY TROPICAL FRUIT SALAD

Creamy Tropical Fruit Salad image

I needed a speedy salad for a luncheon recently, used what I had available and everyone loved it! Light, fluffy and full of fruit, this salad could double as a healthy dessert. You can also tuck it into the kids' lunchboxes for a fun school-day treat. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cans (15-1/4 ounces each) mixed tropical fruit, drained
1 can (11 ounces) mandarin oranges, drained
1 medium banana, sliced
1 cup miniature marshmallows
1-1/2 cups vanilla yogurt
1/4 cup sweetened shredded coconut
1/4 cup slivered almonds, toasted

Steps:

In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.

Nutrition Facts : Calories 290 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 59g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.

TROPICAL FRUIT KEBABS

Tropical Fruit Kebabs image

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup unsalted butter, at room temperature
1 vanilla bean
1/4 cup pina colada-style sweetened coconut cream
1/4 cup heavy cream
4 ounces good quality white chocolate, chopped
1 teaspoon grated lime zest
2 large red-skinned mangoes, peeled, seed discarded
1 large Hawaiian papaya (about 1 pound), seeds discarded
8 (8-inch) skewers

Steps:

Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.