Tropical Fruit Salad

Ingredients:

1/2 ripe papaya, chopped into cubes
1/2 ripe pineapple, chopped into pieces
6 sweet granadilla, pulp
3 kiwis, peeled and sliced
2 guavas, peeled and sliced

Sauce:
250 g sugar
1 cup pineapple juice
1 tsp grated ginger
Juice and zest of 1 lemon

Preparing:

Cook all sauce ingredients until it forms a syrup.
Remove from heat and allow to cool.

Put all the fruits together.
Bathe with the sauce and refrigerate for 30 minutes.

Orange and Carrot Jelly

Ingredients:

1/2 liter water
2 oranges, into gores
1 orange flavor gelatine envelope

Carrot Jelly:
2 cups milk
1 cup pineapple juice
250 g cream cheese
200 g sugar
200 g grated carrot
150 g cream
40 g unflavored gelatin

Preparing:

Bring to the boil a litre of water, add the orange gelatin and stir well to dissolve.
Allow to cool and pour 1 cm from the mixture over a mold.
Place orange gores on the bottom, wait for about 10 minutes and pour the remaining gelatine.
Refrigerate for 1 hour.

Moist unflavored gelatin in 1 cup of milk.
Heat the remaining milk along with sugar, cream cheese and cream and mix well.
Remove from heat when it starts to boil.

Allow to cool and add moisted gelatin, mixing well to dissolve.
Add the grated carrot and pineapple juice.

Pour the mixture over the orange gelatine and refrigerate for 2 hours.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Fruit Salad in Citronella Syrup

Ingredients:

300 g peeled pineapple
200 g peeled papaya
200 g strawberries
1 mango
2 green apples
10 mint leaves

Syrup:

250 ml water
80 g granulated sugar
2 passion fruits
2 citronella stalks
1 lime
1 stick cinnamon
1 vanilla pod, split lenghtways.

Preparing:

Scoop out the passion fruit pulp and put through a sieve to extract the juice.
Cut the lime into thin slices, and the citronella stalks into large pieces.

Bring to the boil the sugar with the water.
Remove from heat, add the passion fruit pupl, sliced lime, cinnamon, vanilla and citronella.
Cover and leave to infuse in the refrigerator for 1 hour.

Cut the fruits in pieces and pour the citronella syrup over them.
Refrigerate for 1 more hour.

Pineapple Gelatin Recipe

Ingredients:

250 g cream cheese
250 g condensed milk
40 g unflavored gelatin
5 pineapple slices
1 cup pineapple syrup
1/2 cup water
2 tbsp pineapple essence.

Preparing:

Soak the gelatin in the water and reserve.

Heat the condensed milk.
Retire of the fire when it boils and add the hydrated gelatin.

Liquefy the pineapple with its syrup.
Add it to the previous mixture.

Mix the cream cheese with the pineapple essence.
Incorporate to the gelatin.

Spill in molds and refrigerate for 1 hour.

Fried Bananas Recipe

Ingredients:

5 mature bananas
4 cups sugar
1 cup pineapple in pieces
2 cups pineapple rind
4 cups cold water
2 cups oil
1 lemon rind
1 cinnamon stick

Preparation:

Cut bananas in pieces and reserve.

Heat the oil in a frying pan.
Fry bananas in the oil until gilding.
Slip the excess of oil in bananas.

Heat up in a separate pot the sugar.
Add the pinneapple, the cinnamon, and the rinds and mix well with a wood spoon.

Add the water at the moment that begins to caramelize itself.
Mix until obtaining a syrup.
Incorporate bananas and let rest for 5 minutes.

Gratinaded Fruits

Ingredientes:

1 small pineapple

1 manga

1/2 melon

1/4 papaya

100 g strawberries

1 egg white

1/4 cup rum

3 tbsp butter

2 tbsp sugar
4 tbsp glass sugar

2 tbspo vainilla

2 tbsp coconut

Preparation:

Cut the pineapple by half.

Retire the pulp and cut it in pieces.

Reserve the rind and the pulp.

Gild all the fruits, previously bare and pricked in pieces with butter.

Add the rum and retire immediately of the fire.

Fill up the pinneapple with the fruits.

Stir the egg white with the sugar and vanilla at the verge of snow.

Cover the fruits with merengue.

Sprinkle them with the coconut.

Envolve it with aluminum paper.

Bake at 175ºC (350ºF) for 10 to 15 minutes.