Pineapple Mango And Papaya Squares Recipes

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PINEAPPLE, PAPAYA AND MANGO SQUARES



Pineapple, Papaya and Mango Squares image

Similar in texture to lemon bars, these have a shortbread cookie base and a delightful tropical fruit filling. From Bon Appetit magazine.

Provided by evelynathens

Categories     Bar Cookie

Time 3h15m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 14

2 cups chopped cored peeled fresh pineapple
1 cup chopped peeled pitted mango
1 cup chopped peeled seeded papaya
3/4 cup packed dark brown sugar
1/2 cup orange juice
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 pinch ground cloves
1 1/4 cups unsalted butter, room temperature (2 1/2 sticks)
3/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups all-purpose flour

Steps:

  • For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
  • For crust: Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
  • Preheat oven to 375°F Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
  • Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.).

Nutrition Facts : Calories 536.4, Fat 26.1, SaturatedFat 16.3, Cholesterol 67.8, Sodium 77.3, Carbohydrate 73.3, Fiber 2.1, Sugar 42.4, Protein 4.6

PINEAPPLE, MANGO AND PAPAYA SQUARES



Pineapple, Mango and Papaya Squares image

Categories     Cookies     Mixer     Citrus     Fruit     Brunch     Dessert     Bake     Picnic     Vegetarian     Tropical Fruit     Mango     Papaya     Pineapple     Spice     Summer     Party     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 squares

Number Of Ingredients 16

For filling
2 cups chopped cored peeled fresh pineapple
1 cup chopped peeled pitted mango
1 cup chopped peeled seeded papaya
3/4 cup (packed) dark brown sugar
1/2 cup orange juice
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
Pinch of ground cloves
For crust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups all purpose flour

Steps:

  • For filling:
  • Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
  • For crust:
  • Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
  • Preheat oven to 375°F. Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
  • Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)

PINEAPPLE SQUARES



Pineapple Squares image

My grandmother always kept this cake in the freezer for unexpected company. A nice change of dessert from the usual bar or square recipe. Garnish with icing sugar sprinkled over the top if desired.

Provided by the4taals

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter
¼ cup milk
1 egg
1 teaspoon vanilla extract
¼ cup butter
2 (8 ounce) cans crushed pineapple, drained and juice reserved
2 tablespoons white sugar
¼ cup cornstarch
½ cup all-purpose flour
¼ cup butter
1 teaspoon vanilla extract
⅓ cup white sugar

Steps:

  • Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
  • Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
  • Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
  • Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
  • Scrape filling onto the bottom dough in the baking pan and smooth out.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
  • Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
  • Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 22.4 g, Cholesterol 28.3 mg, Fat 8.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 97.2 mg, Sugar 10.9 g

PINEAPPLE, PAPAYA & MANGO SALSA



Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories     Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

  • All the work is in dicing the fruit.
  • One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
  • Combine everything and stir very, very gently.
  • Chill for at least 6 hours.
  • Keeps in fridge for 4-5 days.

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