Photo: Tasting Table
It’s officially March, and we have palm trees, sandy beaches and boozy rum drinks on our minds. That’s right – we’re ready for spring break! Whether you’re daydreaming about your upcoming escape to paradise or just need a little sunshine in your everyday life, here are 5 recipes packed with bright, juicy fruits and lots of good island vibes.
This creamy smoothie is from our friends at Goya Foods. Executive chef Fernando Desa uses convenient ingredients like Goya canned coconut milk and passion fruit pulp, but if you can find fresh passion fruit then this is a great place to use it! The seeds and pulp inside the fruit are tender, tart and completely edible. Scoop out the insides – seeds and all – and add it right to your blender.
Aguachile is a spicy take on a classic Mexican ceviche. The extra hit of acidity from the lime juice “cooks” the seafood, so all you need to do is toss everything together and let it sit until you’re ready to eat. This version from Furthermore has charred pineapple in it which mellows the spicy serrano chile. Serve with salted plantain chips, corn tortilla chips, or crispy chickpeas for a healthier alternative.
This gorgeous fruit salad from Jamie Oliver is like sunshine on a plate. Use any fresh, ripe tropical fruits you can get your hands on. The recipe calls for kiwi, pineapple, mango and papaya, but you can also add lychee, starfruit, guava, shavings of fresh coconut meat or pomegranate seeds! The yogurt brings all the fruit together, adds a touch of creaminess and makes this the perfect brunch side dish.
We promise you will be making these tacos from Saveur Magazine all spring and summer. The sweet lobster meat pairs nicely with chunks of tender mango and creamy avocado, while the cilantro, punchy lime juice and crunchy cucumber add contrast and texture. If you’re nervous about cooking the lobster yourself, find a quality fishmonger who will sell you the meat already cooked.
No beach vacation is complete without a fruity, rum-spiked cocktail (or many). This classic Painkiller from Tasting Table (and inspired by the drink’s creator, The Soggy Dollar Bar in the British Virgin Islands) marries coconut cream, nutmeg, rum and a splash of orange and pineapple juice. As the recipe notes, “a pinch of salt is key, because the best way to drink one of these babies is standing waist-deep in the ocean with the waves splashing just enough to salt your drink.”