Exotic Fruit Sauce Recipes

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TROPICAL FRUIT SALAD WITH GINGER SYRUP

Provided by Bobby Flay

Categories     side-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11



Tropical Fruit Salad with Ginger Syrup image

Steps:

  • Combine the sugar, 1/4 cup water, ginger and lime zest in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove it from the heat and refrigerate until cold.
  • Strain the mixtures into a large bowl and toss in the strawberries, kiwis, mango, oranges, pineapple and papaya to coat. Cover and refrigerate again until cold, at least 1 hour.
  • Serve in small bowls and garnish with the chopped mint.

1/4 cup sugar
One 3-inch piece fresh ginger, peeled and chopped
Zest of 1 lime
1 pint strawberries, hulled and halved or quartered
2 kiwi, peeled, sliced and quartered
1 mango, cut into chunks
1 orange, segmented
1 small pineapple, cut into chunks
1 papaya, cut into chunks
Handful fresh mint, chopped
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/tropical-fruit-salad-with-ginger-syrup.html?oc=linkback

FRESH FRUIT SAUCE

I used to peel the fruits when making this sauce, but not anymore. The skins help hold the juicy summer fruit together when they are left on.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2-1/4 cups.

Number Of Ingredients 6



Fresh Fruit Sauce image

Steps:

  • In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

1 tablespoon cornstarch
1 cup orange juice
1/3 cup honey
1 cup sliced fresh peaches
1 cup sliced fresh plums
Vanilla ice cream

EXOTIC FRUIT SALAD

Provided by Food Network

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 9



Exotic Fruit Salad image

Steps:

  • Place the mandarin oranges, with their syrup, in a medium-size saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool.
  • Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey, and poppy seeds.
  • Toss the prepared fruit together in a large bowl, and pour the dressing over the fruit. Refrigerate for 1 hour. Decorate the fruit salad with flaked coconut or chopped nuts, and serve.

1 tablespoon poppy seed
1 large mango, peeled, cut into 3/4-inch cubes (about 2 cups)
1 medium papaya, skin and seeds removed, cut into 3/4-inch cubes (about 2 cups)
1 medium pineapple, skin, hard eyes, and central core removed, cut into 3/4-inch cubes (about 4 cups)
Flaked coconut or chopped nuts, for garnish
1 (11-ounce can) mandarin oranges, undrained
1/2 cup flat Champagne
1/4 cup sour cream
2 tablespoons honey

DUCK BREAST WITH BERRY SAUCE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10



Duck Breast with Berry Sauce image

Steps:

  • Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
  • To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

TROPICAL FRUIT SAUCE FOR CHICKEN RECIPE - (4.4/5)

Provided by MJH

Number Of Ingredients 6



Tropical Fruit Sauce for Chicken Recipe - (4.4/5) image

Steps:

  • Peel the orange you used for zest and remove as much of the pith as possible. Put orange, along with mango, banana, pineapple, coconut milk and honey, in food processor or blender. Pulse lightly until blended, but not completely liquified.

1 ripe mango, cut into chunks
1 orange
1/2 banana, sliced
1/2 cup fresh pineapple, cut into chunks
1/4 cup coconut milk
1 Tbsp honey

TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE

Categories     Rum     Mixer     Citrus     Egg     Fruit     Dessert     Tropical Fruit     Vanilla     Summer     Anniversary     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 24



Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce image

Steps:

  • For crepes:
  • Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
  • Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • For rum butter sauce:
  • Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • For tropical fruit:
  • Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
  • Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.

Crepes:
1 cup whole milk
1/2 cup cornstarch
1/4 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
Rum butter sauce:
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 teaspoon coarse kosher salt
3 tablespoons dark rum
Tropical fruit:
2 tablespoons (1/4 stick) unsalted butter
1 cup 3/4-inch cubes peeled fresh pineapple
1/2 vanilla bean, split lengthwise
1/4 cup sugar
1/4 teaspoon coarse kosher salt
2 tablespoons fresh lime juice
1 cup 3/4-inch cubes peeled seeded papaya (from about 1 large)
1 cup 3/4-inch cubes peeled pitted mango (from about 1 large)

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