Pineapple Mango And Papaya Squares Recipes

Steps:

• For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
• For crust: Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
• Preheat oven to 375°F Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
• Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.).

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

Steps:

• All the work is in dicing the fruit.
• One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
• Combine everything and stir very, very gently.
• Chill for at least 6 hours.
• Keeps in fridge for 4-5 days.

Steps:

• Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
• Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
• Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.