Best 5 Pineapple Mango And Papaya Squares Recipes
Pineapple, mango and papaya squares are a tropical treat that can be enjoyed as a snack or dessert. These sweet and tangy squares are made with fresh fruit, which makes them a healthy and refreshing option. They are also relatively easy to make, so they are a great option for busy weeknights. There are many different recipes for pineapple mango and papaya squares, but some of the most popular ingredients include sugar, flour, butter, eggs, and spices such as cinnamon and nutmeg. The squares can be baked in a pan or cooked in a slow cooker, and they can be served warm or cold. No matter how you choose to make them, pineapple mango and papaya squares are sure to be a hit with your family and friends.
Let's cook with our recipes!
PINEAPPLE, PAPAYA AND MANGO SQUARES
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
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
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
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-PAPAYA SLAW
This is no ordinary coleslaw! Bursting with flavor from fresh fruit, cilantro and red bell pepper, it just may become your new picnic mainstay. For easier preparation, buy packaged shredded cabbage. If you can't find papaya, substitute mango. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Whisk together first 6 ingredients. Place remaining ingredients in a large bowl. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 2 hours. Stir before serving.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MANGO, PINEAPPLE & PAPAYA SALAD
Make and share this Mango, Pineapple & Papaya Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Mango
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the papaya, cut them in half, and scoop out and discard the seeds.
- Cut the flesh into ½ inch cubes and place in a bowl.
- Peel the mango.
- Stand the fruit, stem end up with a narrow side toward you.
- Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
- Repeat on the other side of the pit.
- Cut the flesh into ½ inch cubes.
- Add to the bowl.
- Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
- Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
- Add to the bowl.
- Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
- The salad may be covered and refrigerated for up to 4 hours before serving.
Nutrition Facts : Calories 190.4, Fat 1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 48.6, Fiber 6.7, Sugar 35.8, Protein 2.3
PINEAPPLE, PAPAYA & MANGO SALSA
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
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.
Tips:
- Use ripe fruits: For the best flavor and texture, use ripe pineapple, mango, and papaya.
- Cut the fruits into small pieces: This will help them cook evenly and will make it easier to mix them with the other ingredients.
- Don't overcook the fruits: Fruits that are overcooked will become mushy and lose their flavor. Cook them just until they are tender.
- Add a little bit of sugar: Sugar helps to balance out the tartness of the fruits. You can add more or less sugar to taste.
- Serve the squares warm or cold: These squares can be served warm or cold. If you serve them warm, they will be gooey and delicious. If you serve them cold, they will be more firm and refreshing.
Conclusion:
Pineapple mango and papaya squares are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special party. With their bright colors and tropical flavors, these squares are sure to be a hit with everyone who tries them.
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