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 8 recipes packed with bright, juicy fruits and lots of good island vibes.
Pineapple Chicken Cauliflower Rice Bowls
Nutritious and delicious—with pineapple, cilantro, red onion, and chili powder all contributing to the overall zest—this dish from Taste of Home switches out rice for browned “riced” cauliflower. Quick and simple to prepare, these rice bowls make for great weeknight fare.
Pina Colada Cake
Featuring sweet pineapple filling, rum simple syrup, and toasted coconut, this concoction from Liv for Cake is as much a feast for the eyes as it is for the end-of-dinner treat. Absolutely worth getting caught in the rain for!
If simplicity is the ultimate sophistication, then this recipe from Spoon Fork Bacon is sophistication itself. Coconut-and-panko-coated shrimp come together with a spicy-sweet topping for the ultimate appetizer or small entrée.
Coconut Passion Fruit Smoothie
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 them right to your blender.
Shrimp Aguachile with Coconut and Avocado
Aguachile is a spicy take on a classic Mexican ceviche. The extra hit of acidity from the lemon 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’s marinade from Chef Claudette Zepeda shared by Food & Wine has coconut milk in it, which mellows the spicy serrano chile. Top with coconut chips, avocado, and pineapple and serve with tortilla chips for a contrasting mix of flavors and textures.
Tropical Fruit Salad
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.
Lobster and Mango Tacos
We promise you will be making these tacos from Saveur 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 (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.”
Ruth Anne says
DVR show because 5:30 am is too challenging to see. Enjoy the show and recipes. Thanks for your professional presentation.
From time to time I make lobster tacos with the recipe from the Mansion on Turtle Creek in Dallas. xoxo, Brenda