Best 10 Pacific Rim Fruit Salad Recipes

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Pacific Rim Fruit Salad is a delicious and refreshing dish that combines the flavors of various fruits from the Pacific Rim region. This vibrant salad is a perfect blend of sweet, sour, and tangy flavors, making it an ideal dish for any occasion. It is packed with an array of colorful fruits, each offering its unique taste and texture to create a symphony of flavors. Whether you're looking for a light and healthy snack or a refreshing dessert, Pacific Rim Fruit Salad is sure to satisfy your cravings.

Here are our top 10 tried and tested recipes!

PACIFIC RIM CUCUMBER SALAD



Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

  • Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  • Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  • Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

PACIFIC RIM GRILLED STEAK AND NOODLE SALAD



Pacific Rim Grilled Steak and Noodle Salad image

Provided by Food Network

Time 6h45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 beef flank steak (1-1/2 to 2 pounds)
Noodle Salad (recipe follows)
Toasted sesame seeds and sliced green onions (optional)
2/3 cup teriyaki marinade and sauce
1/2 cup orange marmalade
3 tablespoons creamy peanut butter
2 tablespoons minced fresh ginger
4 garlic cloves, minced
8 ounces uncooked whole grain or wheat spaghetti
2 cups broccoli florets
1 medium red bell pepper, cut into 1/4-inch strips
1 cup carrots, cut into 1/4-inch diagonal slices
1/2 cup fresh basil, chopped

Steps:

  • Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  • Prepare Noodle Salad.
  • Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
  • Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

GRILLED PACIFIC RIM TUNA SALAD



Grilled Pacific Rim Tuna Salad image

Pineapple and tuna are grill partners and toppers for a fresh dinner salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup pineapple juice
1/4 cup teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon sesame oil
1/4 teaspoon ground ginger
12 pieces (1 1/2 inches each) fresh pineapple (2 cups)
4 tuna steaks (about 4 oz each)
4 cups bite-size pieces mixed salad greens
1 cup grape tomatoes or cherry tomatoes, cut in half
1 small red onion, sliced, separated into rings
1/2 cup sesame oat bran sticks

Steps:

  • Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
  • On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
  • Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
  • Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 19 g, TransFat 0 g

PACIFIC-RIM CAESAR SALAD



Pacific-Rim Caesar Salad image

Categories     Salad     Garlic     Leafy Green     Low Carb     Parmesan     Winter     Lemongrass     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 12

1 tablespoon sesame seeds
1/4 cup fresh lime juice
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass*
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)**
2 garlic cloves, peeled
2 teaspoons chili-garlic sauce**
1/2 cup vegetable oil
1large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed)
1 cup (packed) grated Parmesan cheese (about 3 ounces)

Steps:

  • Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
  • Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
  • Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
  • Available at Asian markets and in the produce section of some supermarkets.
  • ** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

PACIFIC RIM SALMON



Pacific Rim Salmon image

Make and share this Pacific Rim Salmon recipe from Food.com.

Provided by Ck2plz

Categories     Very Low Carbs

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely chopped ground pepper
8 salmon fillets (6 ounces each)
5 green onions, coarsely chopped

Steps:

  • In a small bowl, conbime the pineapple juice, soy sauce, horseradish, parsely, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 marinade into a large resealable bag; add the salmon ad green onions. Seal bag and turn to coat; refrigerate for 1 to1 1/2 hours, turning occasionally. Add the remianing sesame to remaining marinade. Cover and refrigerate for basting.
  • Coat the grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill salmon, covered, over medium heat or broil 4-6 inches from the heat for 8-12 minutets or untiil fish flakes easily with a fork, basting frequently with reserved marinade.

ISLAND FRUIT SALAD



Island Fruit Salad image

I live to serve this side with any main dish. With pina colada yogurt and toasted coconut, the fruit medley brings a hint of the tropics to the table. -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 medium ripe bananas, sliced
1 medium mango, peeled and cubed
4 kiwifruit, peeled and cubed
1 can (20 ounces) unsweetened pineapple tidbits, drained
3/4 cup reduced-fat pina colada yogurt
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

PACIFIC RIM RAMEN NOODLE SALAD WITH GRAPES



Pacific Rim Ramen Noodle Salad with Grapes image

Provided by Food Network

Number Of Ingredients 15

5 ea. packages raw ramen noodles, original flavor, broken up in to 1" chunks (reserve seasoning packs)
4½ cups chicken meat, cooked, diced 1/2"
1 cup green onion, sliced 1/8"
2 cups carrot, julienne 1/8"
6 cups green grapes, whole, stemmed
1½ packed gallon green cabbage, shredded 1/4"-1/8"
1 cup sliced almonds, toasted
¼ cup sesame seeds, toasted
5 each seasoning packets from ramen
1¼ cups white wine vinegar
2 Tbsp. sesame oil
1 cup salad oil
1¼ cups sugar
1 Tbsp Kosher salt
¼ tsp. crushed red pepper flakes

Steps:

  • Place all dry mix ingredients in a clean container; label, date, initial and refrigerate until needed. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved. Pour dressing over salad and toss to coat. Place in a clean container; label, date, initial and refrigerate for 1 hour before serving.

PACIFIC RIM CUCUMBER SALAD



Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories     Cucumber Salad

Time 1h10m

Yield 6

Number Of Ingredients 13

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

  • Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  • Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  • Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

PACIFIC RIM LAMB SALAD



Pacific Rim Lamb Salad image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds boneless leg of lamb
3 tablespoons plus 1 teaspoon finely minced lemon grass
7 or 8 tablespoons lime juice, about 3 limes
1/2 teaspoon plus 2 tablespoons fish sauce (nam pla or nuoc mam)
4 large cloves garlic
1/2 to 1 teaspoon hot pepper flakes
1 1/2 cups finely chopped red onion
4 large slightly ripe mangos, cubed
4 tablespoons finely chopped basil
4 tablespoons chopped cilantro, plus cilantro for garnish
1 1/2 pounds fresh linguine or fettuccine, cooked, drained and cooled

Steps:

  • Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat. Mix the meat with the marinade, and set aside for 10 minutes. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
  • Heat a small sauté pan; spray with nonstick spray, and sauté the garlic for 30 seconds, stirring constantly. Spoon into a bowl large enough to hold all the ingredients.
  • To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
  • Dice meat finely, and add to bowl. Stir well. Stir in pasta, and mix thoroughly, using your hands if necessary.
  • Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 10 grams, Carbohydrate 103 grams, Fat 20 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 33 grams

PACIFIC RIM FRUIT SALAD



Pacific Rim Fruit Salad image

Delicious alternative to the usual American fruit salad, given to me by an accomplished hostess in Australia. This is so good it can be served for breakfast or as a side dish at any meal. If you prefer, you may substitute mangoes for the papaya (or pawpaw) with equally delicious results.

Provided by Stella Mae

Categories     Tropical Fruits

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 golden ripe papaya (There should be more papaya than banana and kiwi, about 2/3 papaya and 1/3 banana & kiwi)
green kiwi fruit (not the golden variety)
banana
1/2 orange
1/2 lemon

Steps:

  • peel and seed papaya, cut into cubes.
  • place papaya in a large glass bowl.
  • add sliced kiwis and bananas and mix well.
  • squeeze orange and lemon together, stir into fruit mix.
  • let stand at room temperature an hour or two, then refrigerate overnight for best results.

Tips:

  • Utilize a variety of fruits: Pacific Rim fruit salad embraces the diversity of fruits. Experiment with different textures, flavors, and colors to create a visually appealing and taste-bud tantalizing salad.
  • Maintain fruit freshness: Prioritize using fresh, ripe fruits for optimal taste and nutritional value. If using frozen fruits, thaw them thoroughly before incorporating them into the salad.
  • Manage sweetness levels: Balance the sweetness of fruits by including some tart or tangy fruits. This contrast enhances the overall flavor profile and prevents the salad from becoming overly sweet.
  • Incorporate herbs and spices: Add a unique twist to your salad by incorporating herbs like mint, basil, or cilantro. Spices like ginger, cinnamon, or nutmeg can also elevate the flavor.
  • Enhance with nuts, seeds, or yogurt: Add texture and nutritional value to the salad by incorporating nuts, seeds, or yogurt. These additions provide a delightful crunch and additional protein or healthy fats.

Conclusion:

Pacific Rim fruit salad is a vibrant and refreshing dish that showcases the diverse flavors and textures of fruits from the Pacific Rim region. With its emphasis on fresh, seasonal ingredients and the inclusion of herbs, spices, and other complementary elements, this salad offers a culinary journey that tantalizes the taste buds and promotes a healthy lifestyle. Experimenting with different combinations of fruits and incorporating your own creative touches will allow you to create a unique and delicious fruit salad that reflects your personal preferences. Embrace the culinary heritage of the Pacific Rim and enjoy the vibrant flavors and health benefits that this delightful salad has to offer.

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