Tropical pineapple, mango and avocado salad

Thanks for the loan of this quirky 80's cookbook Barbara!

“The Complete Avocado Cookbook” Christine Heaslip, Australia 1988

2 avocados, cut into slices lengthways; 2 mangoes, cut same as avocados

Pineapple dressing: 100g fresh pineapple, chopped; 20ml salad vinegar; 1 tsp honey; oil

Garnish: pineapple slices; curly endive or mignonette lettuce; julienne strips of carrot, celery, capsicum, zucchini & cucumber; cherry tomatoes

To make dressing: blend all ingredients until smooth, adding only enough oil to make a reasonably thick dressing. Taste for seasonings.

To serve: place avocado and mango slices in a fan shape in a plate. Pour over prepared dressing. Garnish plate with pineapple slices, curly endive or mignonette lettuce leaves and decorate with tropical flowers, julienne vegetables and cherry tomatoes.

Alternatively, chop mangoes and avocados into chunks, toss with dressing and serve in a hollowed out fresh pineapple half, as a centrepiece.

Rum, pineapple and mango punch

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/rum-pineapple-and-mango-punch

Serves 6

1 cup finely chopped pineapple; 2 cups (300ml) chilled pineapple juice; ½ cup (125ml) passionfruit pulp; ½ cup (125ml) spiced rum; ½ cup (125ml) coconut rum; 2 cups (500ml) chilled ginger beer; 1 cup (250ml) mango nectar; 1 mango sliced, stoned, peeled, finely chopped; ice cubes to serve; mint sprigs to serve

1. Divide half the chopped pineapple among the holes of an ice cube tray. Pour over enough o the pineapple juice to cover. Place in the freezer until firm.

2. Place pineapple cubes, remaining chopped pineapple and pineapple juice, passionfruit pulp, combined rum, ginger beer, mango nectar, chopped mango, ice cubes and mint sprigs in a large jug. Stir to combine. Serve immediately.

Verdict from the family - more rum in the punch next time please! 

Pineapple coconut salad

Unforgettable: a coconut cookbook, including Fiji dishes, Three Loose Coconuts 2004

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb

Fruity coconut salad   “Light and refreshing”

2 cups freshly grated coconut; 2 cups grated carrot; 1 chopped spring onion; 1 medium, ripe, diced pawpaw; 1 seeded, diced cucumber; ½ diced pineapple; 1 large, diced tomato; 2 medium, diced mangoes; 1 peeled, seeded, diced orange; fresh, chopped mint leaves; 1 tsp fresh lemon juice; 1 tsp oil

Method:

1. Combine first 10 ingredients in a large bowl

2. Sprinkle with a mix of the lemon juice and oil

3. Garnish with orange and fresh coconut

NB: A good nut oil is delicious

Four delicious recipes for pineapple and mango

Festive Fare from our house to yours: 1991, Christmas Recipes. A gift from the Home Management section of Prospect Electricity, Sydney.

Tropical Fruit Chutney

2 cans Golden Circle crushed pineapple, 450g each; 4 large bananas, peeled and sliced; 1 mango, peeled and chopped or 1 can mango, 425g, drained and chopped; 1 ½ metric cups Cornwell’s white vinegar; 1 metric cup chopped Lions of Babylon dates; ½ metric cup sultanas; 1 metric cup CSR crystal sugar; 2 teaspoons SAXA salt; 2 teaspoons turmeric; 2 teaspoons cinnamon; 1/8 teaspoon Chinese five spice

Drain pineapple reserving ½ metric cup juice. Combine pineapple, reserved juice and remaining ingredients in a large saucepan. Bring slowly to the boil, stirring until sugar dissolves. Simmer 30 minutes or until thickened, stirring occasionally. Pour into warn, sterilised jars. Cool. Seal, label and date. Decorate for gift giving.

Makes approximately 4 x 250ml jars.

https://therecipecritic.com/grilled-mango-pineapple-salad/

Grilled Mango & Pineapple Salad

Author: Chelsea from Chelsea's Messy Apron

INGREDIENTS: 1 (10 ounces) package of romaine lettuce; 1 pineapple; 2 large mangos; ½ cup chopped macadamia nuts, toasted; ⅓ cup flaked coconut, toasted; 2-3 green onions; 1 red bell pepper

Dressing: ⅓ cup 100% canned Pineapple Juice; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 tablespoon white sugar; ½ teaspoon salt

INSTRUCTIONS:

Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.

Preheat an outdoor grill for high heat, and lightly oil grate with olive oil.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Slice a mango into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.

Chop the pineapple and mangoes into large chunks and add to the salad.

Lightly toast the macadamia nuts and coconut. Add to the salad.

Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.

Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or Dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.

Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.  Enjoy!

https://www.goodfood.com.au/recipes/pineapple-and-mango-jam-20121001-343r9/

Pineapple and mango jam

TIME: 1-2 hours   MAKES: 1 litre

A recipe from the Good Food collection.

Ingredients: 1 ripe pineapple; 2 large mangoes; 1 teaspoon grated lemon rind; 1/3 cup (80 ml) lemon juice, reserving the pips and rind of 1 lemon; 1.2 kg sugar, warmed

Method:

1. Place two plates in the freezer. Remove the skin and the tough eyes from the pineapple. Cut into quarters lengthways, remove the core and cut the flesh into 1 cm pieces. Peel the mangoes and cut each mango cheek from the stone. Cut into 1 cm pieces. Place the pineapple, mango, any juices, lemon rind and juice, and sugar in a large pan. Stir until all the sugar has dissolved.

2. Place the reserved pips and skin onto a square of muslin and tie securely with string. Add to the pan.

3. Bring to the boil, then reduce the heat and simmer, stirring, for 30–40 minutes, or until setting point is reached. Remove any scum with a skimmer or slotted spoon. Stir across the base of the pan to check that the jam is not sticking or burning. Be careful, the jam will froth. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

4. Remove from the heat and test for setting point by placing a little jam on one of the plates. A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface.

5. Pour into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for 6 weeks.

http://allrecipes.com.au/recipe/11709/mango-and-pineapple-chutney.aspx

Mango and Pineapple Chutney

Ingredients : 2 tablespoons vegetable oil: 1 teaspoon chilli flakes; 1 large sweet onion, diced; 10cm piece fresh ginger root, peeled and diced; 1 large yellow capsicum, diced; 3 large ripe mangoes, peeled, seeded and diced; 1 small pineapple, peeled and diced; 1/2 cup (90g) brown sugar; 1 1/2 tablespoons curry powder; 1/2 cup apple cider vinegar

Directions:

Separately place the onion and ginger in a food-processor then blend until smooth.

Heat the vegetable oil in a large saucepan over medium heat. Stir in the chili flakes and cook until they begin to sizzle then stir in the blended onion.

Reduce the heat to low, cover and cook stirring occasionally until the onions loose their smell; about 20 minutes.

Remove the lid and increase the heat to medium then stir in the ginger and yellow capsicum. Cook and stir until the ginger is fragrant; 2 to 3 minutes.

Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer and cook for 30 minutes; stirring occasionally.

Cool the chutney completely when done and store in airtight containers in the refrigerator.

Pineapples of the Caribbean

The Caribbean: Central and South American Cookbook. Tropical cuisines steeped in history: All the ingredients and techniques and 150 sensational step-by-step recipes by Jenni Fleetwood and Marina Filippelli 2004 London

Fruits of the Tropics Salad

Serves 8

Ingredients: 1 large pineapple, peeled and cored; 300ml/1/2 pint/1 ¼ cups double (heavy) cream; 200ml/7 fl oz/ scant 1 cup crème fraiche; 60ml/4 tblspn icing (confectioners’) sugar, sifted; 10ml/2 tspn pure vanilla essence (extract); 30ml/2 tblspn white or coconut rum; 3 papayas (paw paw), peeled, seeded and chopped; 3 mangoes, peeled, stoned (pitted) and chopped; thinly pared rind and juice of 1 lime; 25g/1 oz/1/3 cup coarsely shredded or flaked coconut, toasted

Cut the pineapple into large chunks, place in a food processor or blender and process briefly until chopped. Tip into a sieve paced over a bowl and leave for 5 minutes so that most of the juice drains from the juice. 

Whip the double cream to soft peaks, then fold in the crème fraiche, sifted icing sugar, vanilla and rum.

Fold the drained chopped pineapple into the cream mixture. Place the chopped papaya and mangoes in a large bowl and pour over the lime juice. Gently stir the fruit mixture to combine. Shred the pared lime rind. Divide the fruit mixture and the pineapple cream among eight dessert plates. Decorate with the lime shreds, toasted coconut and a few small pineapple leaves, if you like, and serve at once.

Cook’s tip: It is important to let the pineapple juice drain thoroughly, otherwise, the pineapple cream will be watery. Don’t throw away the drained pineapple juice – mix it with fizzy mineral water for a refreshing drink.

Caribbean Spiced Rice Pudding

Serves 6

Ingredients: 25g butter; 1 cinnamon stick; ½ cup brown sugar; 2/3 cup ground rice; 5 cups milk; ½ tsp allspice; 1/3 cup sultanas; 75g mandarin oranges, chopped; 75g pineapple, chopped

1 Melt the butter in a non-stick pan. Add the cinnamon stick and sugar. Heat over a medium heat until the sugar just begins to caramelise. Remove from the heat.

2 Carefully stir in the rice and three-quarters of the milk. Slowly brig to the boil, stirring all the time, being careful not to let the milk burn. Reduce the heat and simmer gently for about 10 minutes, or until the rice is cooked, stirring constantly.

3 Add the remaining milk, the allspice and the sultanas. Leave to simmer for 5 minutes, stirring occasionally.

4 When the rice is thick and creamy, allow to cool slightly, then stir in the mandarin and pineapple pieces.

Eat Up that Pineapple!

Eat Up! The Healthy Weight Gain Cookbook, Lee Gold, 2002 Melbourne

Nourishing drinks: Pina colada smoothie

1 serve

½ cup (125ml) unsweetened pineapple juice; ¼ cup (50g) pineapple pieces, drained; ½ cup (125ml) coconut milk

Combine pineapple juice, pineapple pieces and coconut milk in a blender or food processor fitted with a metal blade. Process for about 1 minute or until smooth. Strain the smoothie through a strainer for a smoother texture. Serve immediately.

Nourishing drinks: Tropical smoothie

1 serve

1 cup (50ml) unsweetened pineapple juice; ½ ripe mango (about 125g) peeled, stoned and cubed; ½ ripe banana, peeled and chopped; ice cubes

Combine pineapple juice, mango and banana in a blender or food processor fitted with the metal blade. Process for about 1 minute or until smooth. Pace ice cubes in a glass and pour smoothie over. Serve immediately.

Grains, pasta and rice: Quinoa with fruit porridge

Serves 1 – 2

¼ cup (40g) quinoa; ¾ (185ml) water; 2 tspn honey; 1//4 cup (40g) old-fashioed rolled oats; ¾ cup (185ml) unsweetened pineapple juice; 2 tspn sultanas; 2 dried apricots, diced; 2 prunes, pitted and diced

Place quinoa in a colander and rinse under cold water and drain well.

In a medium saucepan, bring water and honey to the boil. Stir in quinoa and bring to the boil over medium-high heat., stirring constantly. Reduce heat to low and simmer, stirring occasionally for 10 minutes. Stir in oats, pineapple juice, sultanas, apricots and prunes and simmer for another 15 minutes or until quinoa is soft, stirring occasionally. Pour the porridge into warm bowls.

Tropical Fruit Cake

My niece Katrina discovered this beautiful recipe and sent this photograph to the Pineapple Princesses. Thanks Kat it looks amazing! Anne.

“It’s supposed to be like a hummingbird cake, the banana was stronger than the pineapple in the cake, but I liked the fresh pineapple on top. The icing is cream cheese with mango. I’ll defini be doing that again!

I cut back sugar to 80g brown and 50g white sugar. I think the cake was still sweet enough but may have been slightly less moist/ faster cooking. Still a very moist cake” Kat.

Sweet, Yotam Ottolenghi and Helen Goh, London 2017

Tropical fruit cake

Serves 8

“This is an exceptionally moist cake – almost unusually so, with its bounty of pineapple and banana and the addition of oil. It’s known as a ‘hummingbird cake’ in Australia, New Zealand and Canada, and is traditionally iced with a plain cream cheese icing but we’ve added mango puree here. It’s not that the cake needs any help - you can eat it without any icing at all, if you like – but we love the chrome yellow colour it brings to the cake and the way it compliments the tropical fruits inside. Piled high with fresh fruit on top this is an unexpectedly refreshing cake.” The authors.

1 medium pineapple, peeled and core removed. 300g of the flesh should be cut unto 3–4cm chunks for the cake, 50g of the flesh should be cut into 2–3cm chunks for the garnish (drained, canned pineapple is a fine alternative to fresh); 2 large eggs; 1 tsp vanilla extract; 100g soft light brown sugar; 100g caster sugar; 160ml sunflower oil; 2 ripe bananas, peeled and mashed (150g); 45g desiccated coconut; 225g plain flour; 1 tsp bicarbonate of soda; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground cardamom; ½ tsp salt

Icing: ¼ of a large ripe mango, peeled and roughly chopped (50g); 65g unsalted butter, at room temperature; 100g cream cheese; 75g icing sugar, sifted

To garnish: ½ banana, cut into roughly 1cm pieces (50g); ½ of a large ripe mango, flesh cut into long, thin strips (70g); 50g pineapple flesh (see above); scooped out seeds of 1 passionfruit; 20g flaked coconut

1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Grease and line the base and sides of a 20cm round springform tin with baking parchment and set aside.

2  Place 300g of pineapple flesh in a food processor and use the pulse button to crush the fruit, it should be finely chopped but not become a puree. If starting with fresh pineapple, tip the finely chopped flesh into a medium saucepan and place ver a medium heat. Bring to a simmer, cook for 4-5 minutes (taking care that it does not boil vigorously as this will cause too much of the liquid to evaporate, then transfer to a large mixing bowl (large enough to mix the whole cake in later) to cool. If you are starting with canned pineapple you can skip this boiling stage.

3 Place the eggs, vanilla, soft brown sugar and caster sugar in the bowl of an electric mixer with the mixer attachment in place. Whisk together for about 3 minutes, until creamy, then, with the machine on a medium speed, pour in the oil in a slow and steady stream until combined. Add this to the bowl of cooled pineapple along with the mashed bananas and desiccated coconut. Stir to combine.

4 Sift the flour, bicarbonate of soda, spices and salt together into the wet mix and use a large spatula to fold until just combined. Pour into the cake tin and bake for about 40 minutes, until nicely browned. Reduce the oven temperature to 180°C/160°C Fan/Gas Mark 4 and continue to cook for 10-15 minutes, or until a skewer inserted into the centre comes out clean.

5 To make the icing: place the mango flesh in the small bowl of a food processor and blitz to form a fine purée. Tip out into a small bowl and set aside. Add the butter and cream cheese to the food processor – there is no need to wash the bowl – and process until smooth. Add the icing sugar, pulse to combine, then add the mango purée. Pulse again until evenly mixed and scrape into a bowl. Keep in the fridge, covered, for at least 2 hours – it needs time to thicken – before icing the cake.

6 When ready to serve, use a small spatula or knife to spread a thick layer of the mango icing all over the top and sides of the cake. Place all the fruit for garnish in a small bowl, mix gently, then spoon it into the centre of the cake, you want it to be piled up in the middle, rather than spread evenly over the top. Finish by pressing the flaked coconut into just the sides of the cake and serve.

Tropical Pineapple, Mango and Coconut Fools

http://www.seriouseats.com/recipes/2014/07/tropical-pineapple-mango-coconut-fools-recipe.html

Tropical Pineapple, Mango, and Coconut Fools Recipe by Yvonne Ruperti

“The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut.

Why this recipe works:

Cooking the pineapple eliminates extra liquid and concentrates pineapple flavor.

Tangy and thick Greek-style yogurt adds flavor and body to the whipped cream.

Notes: Instead of portioning into individual glasses, you can also serve the fool family-style in a large bowl or trifle dish.” Yvonne Ruperti

Ingredients: 3 cups chopped fresh pineapple (from a 2 1/2-pound pineapple); 3 tablespoons granulated sugar, divided; 1 tablespoon fresh lemon juice; 1/2 cup sweetened, shredded coconut, lightly toasted; 1 mango, peeled and diced; 1 cup heavy cream, cold; 1/4 cup Greek-style yogurt

Directions:

1.  Place pineapple and 1 tablespoon sugar in medium saucepan. Cook over medium heat, stirring occasionally, until fruit has softened and mixture becomes jammy, about 15 minutes. If pineapple looks too dry during cooking, add a teaspoon of water at a time. Remove from heat and stir in lemon juice. Adjust to taste with sugar and lemon juice. Chill until completely cold before using, about an hour.

2.  Using mixer fitted with whip attachment, whip cream on high speed to soft peaks. Fold in yogurt, pineapple compote, and 1/2 of the coconut.

3.  Spoon pineapple cream into glasses, alternating with fresh mango. Top with remaining coconut. Serve chilled.

Thanks for the link Katrina, so many recipes there look yum!

Ginger Up Your Pineapple

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Pear Mango Salad

1 small fresh pineapple; 225g creamed cottage cheese; 2 pears, peeled and cut in chunks; 1 mango, peeled and sliced; 1 ½ tblspn toasted, sliced Brazil nuts; 1 ½ tblspn sliced preserved ginger; sweet French dressing

Beginning at crown, cut pineapple in half lengthways. Scoop out fruit. In bottom of each half, place layer of cottage cheese. Remove core from pineapple and cut fruit into chunks. Place layer over the cottage cheese. Arrange a layer each of pears and mangoes over the pineapple. Top with a sprinkling of ginger and nuts, and serve with a sweet French dressing. Serves 4.