Aloha Fruit Dip Recipes

EASY FRUIT DIP

Steps:

• Place all of the ingredients in a bowl and blend with a hand mixer until smooth.
• Refrigerate for 1-2 hours before serving
• Serve with fresh fruit.

ALOHA DIP

Steps:

• Mix all of the ingredients until blended well.
• Chill and serve with crackers.

ALOHA FRUIT DIP

Steps:

• Mix together macaroons, sugar, and sour cream. Chill several hours to soften macaroon crumbs. DO NOT stir again or macaroons crumbs will break into small pieces. Slice a cap-shaped piece off the top of pineapple, about 1 inch below bottom of leaves. Hollow out center of pineapple with sharp knife. Leave a firm shell to put the macaroon sauce into. [About 1 inch or slightly less] Cut fruit into small chunks, discarding hard core that runs down the center. Fill pineapple shell with macaroon mixture. Replace pineapple top if you like. Place in center of large platter lined with lettuce leaves. [for presentation ONLY] Arrange pineapple chunks, and assorted berries, grapes and peaches in groups, around the pineapple. If you like, sprinkle fruit with kirsch or brandy. Other fruit to use, watermelon cubes, mango pieces, strawberries, crab-apples [the ones in a jar that are already for use, the color is spectacular], kiwi slices, And whatever fruit you like.

COCONUT FRUIT DIP

Steps:

• In a blender, combine the first five ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator.

AWESOME HAWAIIAN DIP

Steps:

• Combine milk, sour cream, and pudding mix; whisk until smooth.
• Stir in pineapple and coconut.
• Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice.
• Stir both into dip.
• Cover and refrigerate at least 30 minutes before serving.
• To toast coconut, preheat oven to 350º; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.

HAWAIIAN FRUIT SALAD

Steps:

• Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain. , Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl., In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.

HAWAIIAN FRUIT WITH PINA COLADA DIP

Steps:

• In small bowl, mix yogurt, rum extract and 3 tablespoons of the coconut and pineapple.
• Stir and serve or cover and store in refrigerator until serving time.
• Sprinkle dip with remaining 1 tablespoon toasted coconut.
• To serve, arrange fruit on a platter with dip in the middle.

HAWAIIAN FRUIT DIP

Steps:

• In medium bowl, whisk pudding mix and milk until it's well blended and has pudding-like texture (about 2 minutes).
• Whisk in sour cream.
• Stir in pineapple and coconut. Stir in food coloring, if desired. Cover, refrigerate until chilled at least 1 hour.
• Serve with fresh fruit dippers.