Recipe: Recipes Using Tropical Fruit (12)

8-31-99 Recipes Using Tropical Fruit

Dawn-NYS (02:38:45) : CREAMY COCONUT CAKE (Long recipe, but definitely worth it!!)

2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
1 cup milk
1 tsp vanilla extract

FILLING
1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup water
3 egg yolks
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
green food color (optional)

FROSTING
2 cups heavy cream, chilled
1/2 cup sifted confectioners' sugar
1 can (4 oz.) flaked coconut
3 thin slices lime, halved

Preheat oven to 305F. Grease and flour three (9-by-1 1/2 inch) round pans. Sift flour with baking powder and 1/2 teaspoon salt. In large bowl of mixer, at high speed, beat butter and 2 cups sugar until light. Add 4 eggs, one at a time; beat after each addition.

Continue beating, occasionally scraping bowl with rubber scraper, until fluffy-2 minutes. At low speed, beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour. Add vanilla. Beat just until smooth-about 1 minute.

Pour into prepared pans; bake 25 to 30 minutes, or until surface springs back when gently pressed with finger. Cool in pans on wire racks 10 minutes. Remove from pans; cool on racks. Filling: In small saucepan, mix 1 cup sugar with cornstarch and salt.

Gradually stir in orange, lemon and lime juices and the water. Bring to boiling over medium heat, stirring. Remove from heat. Add egg yolks, one at a time, beating well after each addition. Bring to boiling, stirring; boil 1 minute. Remove the pan from heat.

Stir in lemon and lime peels and a few drops color. Turn into bowl; cool over ice water. Make frosting: In medium bowl, combine cream and confectioners' sugar. Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup whipped cream, and, whisk, fold into filling.

Place one cake layer, top side down. On large cake plate. Spread with half of filling almost to outer edge. Repeat with second layer and rest of filling; place top layer right side up. Frost with rest of whipped cream; decorate with coconut and lime. Refrigerate.Dawn-NYS (02:30:45) : Pineapple Cake

2 c. sugar
1 t. baking soda
1 t. vanilla
2 c. flour
1-16 oz. can crushed pineapple

Frosting:
1-8 oz. pkg. softened cream cheese
1 stick butter, melted
3/4 c. sugar
1 c. pecans, chopped

Combine all cake ingredients in order and mix well. Bake for 30 min. at 350 in a 9x13" greased pan.

Mix frosting ingredients together and pour on cake immediately after removing from oven (while still hot) and spread to edges.Sara,MN (11:28:05) : HOT FRUIT CASSEROLE

1 29 oz. can sliced peaches, drained
1 20 oz. can pineapple chunks, drained
1 lb. can Queen Anne cherries, drained
3/4 stick butter
3/4 cup brown sugar
2 Tbsp. cornstarch
1/4 tsp. curry powder

Drain each piece of fruit on a paper towel. Using a 1 1/2 quart casserole arrange fruit in layers. Cream butter, sugar, cornstarch, and curry powder. Cover each layer with creamed mixture. Cook uncovered about 1 hour.

Terrytx (09:45:57) :

Grilled Bahamian Chicken with Cha-Cha Salsa
Recipe By :Southern Living
Serving Size : 4

2 jalapeno -- minced
1/4 cup minced cilantro
1 (14 oz) can coconut milk
2 tbls fresh lime juice
4 boned and skinned chicken breast halves
Cha-Cha-Salsa
lime wedges for garnish

Cha-Cha Salsa
1/2 cup chopped tomato
1/2 cup chopped purple onion
1/2 cup chopped papaya
1/4 cup chopped yellow bell peppers
1/4 cup green bell pepper
1 to 2 jalapeno -- minced
2 tbls fresh lime juice
1/2 tsp chili powder
1 tbls honey

Whisk together first 4 ingred. Cut chicken into 1" wide strips, and place in a shallow dish; add milk mixture. Cover and chill 1 to 2 hrs. Soak 16 (6") wooden skewers in water 15-20 min. Drain chicken, discarding marinade; thread on skewers. Cook chicken, covered with grill lid, over med.-high heat turning often, 4-6 min. or until done. Serve with Cha-Cha Salsa.

For Salsa:
Combine all ingred. Cover and chill 3-4 hrs. Serve with chicken or pork. Yield: 2 cupsTerrytx (09:44:12) :

Curry Flank Steak with Tropical Fruit Salsa
Serving Size : 4

1 (1 lb.) flank steak
1/4 cup dry sherry
1/4 cup orange juice
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

For flank steak: Trim fat from steak. Combine steak and next 6 ingredients in a large zip-top bag. Seal and marinate in the refrigerator 8-12 hours, turning occasionally. Remove from bag; discard marinade.

Prepare grill or broiler.

Place steak on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut diagonally across grain into thin slices. Serve steak with Tropical Fruit Salsa.

For Salsa: Combine all ingredients in a bowl. Cover and refrigerate at least 2 hours. Yield 2 cups

Serving size: 3 oz steak and 1/2 cup salsa.

Source: Cooking Light-Recipes for Healthy LivingTerrytx (09:41:46) :

Mango Upside-Down Cake
Recipe By :Cooking Light-6/99
Serving Size : 8

1 tablespoon butter or margarine -- melted
1/4 cup packed dark brown sugar
2 tablespoons chopped crystallized ginger
1 cup sliced peeled mango -- (about 1 med.)
2/3 cup sugar
5 tablespoons butter or margarine -- softened
1/2 cup egg substitute or 3 large egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup fat-free milk
Frozen whipped top -- optional

1. Preheat oven to 350 degrees.

2. Coat bottom of a 9" round cake pan with 1 tbls melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spoke-like over the brown sugar; set aside.

3. Beat sugar and 5 tbls. butter at med. speed until well blended. Add egg sub. or egg whites and vanilla, beating until well blended. Lightly spoon flour into measuring cup; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternating with milk, beginning and ending with flour; mix after each addition. Pour batter into prepared pan.

4. Bake at 350 degrees for 40 min. Cool in pan 5 min. on a wire rack. Loosen cake from sides of pan. Place a plate upside-down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.Terrytx (09:40:39) :

Mango Nut Bread

3 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick plus 1/4 stick soft butter
4 eggs
3 cups mango pulp
1 tablespoon lemon juice
1 cup chopped nuts
1 teaspoon vanilla

Sift together flour, baking powder, soda, and salt and set aside. Blend butter until creamy, add sugar and beat until fluffy. Add eggs, one at a time and beat after each addition. Peel mangoes and slices. measure to 3 cups add lemon juice and mash well. Add to creamed mixture. Beat by hand alternately with flour and mix but don't overbeat. Mix in nuts and vanilla. Pour into 2 greased loaf pans. Bake 350 for 1 hour. cool before slicing. Terrytx (09:37:27) :

Mango-Mustard Glazed Chicken
Recipe By :Cooking Light-3/98
Serving Size : 6

1 cup chopped peeled mango
1 cup pineapple juice
1/2 cup apricot or peach preserves
1/2 cup dry white wine
1 1/2 tablespoons stone-ground mustard
1 tablespoon cornstarch
1 tablespoon water
6 (4 oz) skinless boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper

Combine first 7 ingred. in a bowl; stir well with a whisk. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; cook 3 min. on each side or until browned. Remove chicken from pan. Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 min. or until chicken is done and sauce thickens, stirring occasionally. Terrytx (09:34:54) :

Chicken and Fruit Salad with Mango Vinaigrette
Recipe By :Better Homes and Garden Low-Fat Low-Cal
Serving Size : 4

2 to 3 mangos
12 ounces skinless boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarse ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe -- cut in 1" chunks
1 cup halved or sliced strawberries
Mango Vinaigrette
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 green onions -- thinly sliced

1. Pit , peel and slice mangoes. Measure 1-1/2 cups for use in the vinaigrette; set aside remaining slices for salad.

2. Rinse chicken; pat dry with paper towels. Stir together curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over med. coals about 13 to 15 min. or till tender and no longer pink, turning once halfway through grilling. (Or, place on the unheated rack of a broiler pan. Broil 4-5" from the heat for 10-12 min., turning once.) Cool slightly; slice into 1/4" thin strips.

3. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle with Mango Vinaigrette. Sprinkle green onion over all.

4. For vinaigrette, combine reserved 1-1/2 cups mango, orange juice, vinegar, honey and mustard in blender or food processor. Cover and blend till smooth. Cover and chill till serving time. Makes about 1-1/4 cups.Terrytx (09:29:25) : Spicy Mango Chutney

2 (1 pound) mangoes
2 teaspoons peeled , minced garlic
2 teaspoons peeled, minced ginger
2 tablespoons cider vinegar
1/2 cup packed dark brown sugar
1/2 cup golden raisins
1 tablespoon fresh lime juice
2 teaspoons coarse Dijon mustard
1/4 teaspoon salt
1/8 teaspoon hot Asian chili paste, such as sambal oekek

Peel mangoes and dice the flesh into small cubes; set aside. Simmer garlic, ginger, vinegar, and brown sugar over low heat in small saucepan 10 min. Add mangoes, raisins, juice, mustard, salt and chili paste. Simmer 20 min. Refrigerate. It will keep in the refrigerator as long as 1 week.

Source:
"Houston Chronicle-7/7/99"
Yield: 2 cupsTerrytx (09:28:47) : Mango Salsa

1 1/2 cups chopped mango
1 small clove garlic
1/2 Jalapeno -- seeded and minced
1 1/2 teaspoons minced cilantro
1/4 cup sugar
1/4 cup vinegar
2 tablespoons lime juice

Combine first 4 ingred. in a bowl; set aside. Combine sugar and remaining ingred. in saucepan. Bring to a boil, shirring until sugar is dissolved.
Pour over mango mixture. Cover and chill. Makes 1-3/4 cupsTerrytx (09:28:12) :

Mango Ketchup
Recipe By :Houston Chronicle-8/19/98

5 medium mangoes
3 tablespoons vinegar
1 tablespoon chopped fresh ginger
dash ground cinnamon
1 teaspoon kosher salt
1/2 cup sugar
1/2 cup white wine
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 whole clove

Peel and pit mangoes. Puree pulp in a food processor. Add vinegar, ginger, cinnamon, salt, sugar, wine, allspice, cayenne, and clove. Pulse together. In a heavy saucepan, cook the mixture over low heat 1 hr. until reduced and thickened. Remove from heat and cool. Strain through a
fine sieve. Refrigerate 24 hrs. Makes 2-1/2 cups.

NOTES : Use on anything from pork chops to swordfish.