Pineapple-Ginger Brown Sugar Crisp

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.  

• 1/2 cup packed dark brown sugar
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
• 2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
• Pinch freshly grated nutmeg
• Kosher salt
• 1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
• 1 Tbs. fresh lime juice
• 1 Tbs. finely grated fresh ginger
• 1 Tbs. cornstarch

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Position a rack in the center of the oven and heat the oven to 375°F.

Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.

Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.

Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

• 1 medium shallot (1 to 2 oz.), sliced into very thin rings
• 2 Tbs. Champagne or rice vinegar
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 1 tsp. red wine vinegar
• 2 cups baby arugula or watercress
• 1/4 cup roasted, salted pistachios, coarsely chopped
• 1 Tbs. thinly sliced fresh mint
• 1 Tbs. thinly sliced fresh basil
• Freshly ground black pepper
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
• 2 kiwis, peeled, halved, and sliced 1/4 inch thick
• 1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
• 1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.


In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 2-1/2 Tbs. rice vinegar
• 2 Tbs. mayonnaise
• 1-1/2 Tbs. extra-virgin olive oil
• 1 Tbs. soy sauce
• 1 Tbs. granulated sugar
• 1 Tbs. peeled and finely grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced
• Kosher salt and freshly ground black pepper
• 2-1/2 cups thinly sliced radicchio (about one-half head)
• 2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
• 2 cups thinly sliced red cabbage (about one-quarter small head)
• 1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
• 2 medium scallions (white and light-green parts only), thinly sliced on the diagonal

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette

The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

• 3 Tbs. fresh lime juice
• 1 tsp. honey
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. minced Serrano chile (including seeds)
• Kosher salt
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 large bunches scallions (6 oz.), trimmed
• 5 oz. (5 cups) mixed baby greens
• 1 large mango, peeled, cut from pit, and thinly sliced 
• 1/3 cup coarsely chopped salted peanuts

Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.

Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.

In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.

Spicy Papaya Salad

This savory fruit salad is great with chicken, fish, or roast pork. The optional allspice is a nod to its Jamaican inspiration.

• 1 medium (3- to 4-lb.) ripe papaya
• 1/2 small red onion, very thinly sliced (3/4 cup)
• 1/4 cup coarsely chopped fresh cilantro
• 2 Tbs. fresh lime juice
• 1 Tbs. extra-virgin olive oil
• 1 tsp. freshly grated ginger
• 1/2 to 1 tsp. minced fresh Thai bird or habanero chile
• 1/8 tsp. ground allspice (optional)
• 1/2 tsp. kosher salt

Cut the papaya in half lengthwise. Using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch strips. Using a sharp paring knife, peel the strips, removing the skin as well as all the firm, lighter-colored flesh next to it. Cut the fruit crosswise into 3/4-inch chunks and put in a large bowl.

Add the remaining ingredients and toss to combine. Let sit for 10 minutes at room temperature to meld the flavors, and serve.

White Sticky Rice with Mango

This dessert is a favorite of the Thais--and quickly becomes so to anyone who tastes it. The coconut cream must be thick and creamy. Making your own is best, but if you use the canned stuff, don't shake the can and use the solid plug of coconut cream at the top.

For the sweet coconut cream:

• 1/2 cup coconut cream
• ½ tsp. rice flour, mixed with a little water or coconut cream to form a paste
• good pinch of salt
• 1/2 to 1 pandanus leaf (optional, but desirable)
• 2 Tbs. white sugar, more to taste

Tip:

You can make your own coconut cream (aka thick coconut milk) or use the thick, solidified portion from a can of coconut milk

For the sticky rice:

• 1 cup white sticky rice
• 6-8 Thai jasmine flowers  (optional)
• 2-3 pandanus leaves (optional)
• 1/2 cup castor (superfine) sugar
• 1-1/2  tsp. salt, to taste
• 1/2 cup thick coconut cream
• 2 Tbs. yellow mung beans
• 2 ripe mangoes
• sweet coconut cream (see below)

Make the sweet coconut cream:

Mix the coconut cream with the flour paste in a small saucepan or brass wok, stirring rigorously to incorporate. Add the salt and pandanus leaf, if using, then bring to the boil, stirring constantly to ensure the cream does not separate. When the coconut cream has thickened, add the sugar and immediately remove the pan from the heat. Stir until the sugar has dissolved. Allow to cool before serving.

Make the sticky rice:

Rinse the rice carefully to remove any excess starch without breaking the grains. Soak it overnight, with 2-3 Thai jasmine flowers, if possible.

The next day, drain the rice, rinse and place in a metal steamer; normally the raw grains of rice cling together, so they rarely fall through the holes, but if you're feeling cautious line the steamer with some rinsed muslin (cheesecloth). Make sure the rice is not piled too high in the center, nor too widely spread. Add a pandanus leaf or two to the water in the base of the steamer, if you like, then steam the rice until tender (test some grains from the area where the mound of rice is deepest); this should take about 45 minutes to 1 hour. During this time, make sure that there is plenty of water in the steamer; if you need to top up the water level, use boiling water so as not to interrupt the steaming. When you check on the rice, wipe dry the inside of the steamer lid before replacing it.

Meanwhile, stir the sugar and salt into the coconut cream until dissolved. When the rice is cooked, remove from the steamer and place in a glass or ceramic bowl, then pour over the prepared coconut cream and stir to incorporate fully. (It is important that the rice is still piping hot, so it will more completely absorb the coconut cream and become rich and glistening.) If you like, you can plunge a knotted pandanus leaf into the rice and dot the surface with a few Thai jasmine flowers. Cover and set aside in a warm place for 15 minutes before serving. Some cooks like to swaddle the bowl in a towel to keep it warm and snug!

While the rice is settling, soak the mung beans in water for about 5 minutes then drain well. Dry-roast the mung beans over a low heat in a small, heavy-based pan or a wok, shaking often, until they are golden brown and smell nutty. Remove from the heat and, if necessary, crush coarsely using a pestle and mortar or an electric grinder.

To serve:

Peel the mangoes with a sharp knife, then cut the flesh away from the central stone into cheeks. Cut each cheek crosswise into five or six slices.

Divide the rice among four bowls, then place a sliced mango cheek alongside and cover with a spoonful or two of sweetened coconut cream. Sprinkle with the mung beans and serve.

Mango-Mint Fool

Your knife will glide easily through the tender part of a mango but will make a grating sound when you get too close to the pit and the stringy flesh.

• 2 ripe medium mangos (about 14 oz. each), peeled and cut into 1-inch chunks    
• 1/3 cup sugar
• 3 Tbs. fresh orange juice
• 1 Tbs. finely chopped fresh mint
• Generous pinch of salt
• Tiny pinch of cayenne
• 1 cup cold ultra-pasteurized heavy cream

In a food processor, process the mango chunks, sugar, orange juice, mint, salt, and cayenne until smooth, scraping down the sides of the bowl as needed, about 1-1/2 minutes. You should have about 1-1/2 cups mango purée. Taste and add more sugar or salt if needed, remembering that the flavors will be muted when you fold the purée into the cream. Chill until very cold, about 2 hours.

In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1 cup of the chilled purée into the whipped cream just until fully incorporated. Gently stir in the remaining purée to make swirls. Serve immediately or refrigerate up to 24 hours.

Cherimoya-Lime Sorbet

The custardy texture of ripe cherimoyas becomes airy and almost mousse-like in this recipe. It’s fantastic served with crisp shortbread cookies or a slice of buttery pound cake.

• 3/4 cup granulated sugar
• 2 to 3 large ripe cherimoyas (about 3-1/2 lb.)
• 2-1/2 Tbs. fresh lime juice
• 1/2 tsp. finely grated lime zest
• Sea salt

In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes. Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.) Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine. Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
• 3 Tbs. granulated sugar
• 1/3 cup sour cream
• 1 Tbs. fresh lime juice
• 1/3 cup chopped macadamia nuts (preferably salted), toasted

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Mango Lassi Parfait

A lassi is a refreshing Indian yogurt drink—something like a smoothie—that often includes fruit, mango being especially popular. This parfait tastes like a lassi but has a more festive presentation.

• 1 cup granulated sugar
• 3 Tbs. green cardamom pods
• 2 ripe mangos, peeled, pitted, and cut into
• 3/4-inch cubes (to yield about 3 cups)
• 1 cup whipping cream
• 1 Tbs. confectioners’ sugar
• 1 cup whole-milk Greek yogurt or regular whole-milk yogurt, strained
• 1/3 cup toasted pistachios, coarsely chopped

In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.

With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).

Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.

Pecan Pineapple Upside-Down Cake

The classic upside-down cake is even better when made with fresh pineapple and a buttermilk batter enriched with ground pecans.

• 7 oz. (14 Tbs.) unsalted butter at room temperature; more for the pan
• 1/2 cup plus 2 Tbs. packed light or dark brown sugar
• Six to eight 1/4-inch-thick fresh pineapple rings
• 1/4 to 1/3 cup pecan halves
• 1/2 cup lightly toasted pecan pieces
• 5-1/2 oz. (1-1/4 cups) cake flour
• 1 tsp. baking powder
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup plus 2 Tbs. buttermilk

Tip:

Pineapple Rings? Check out our technique for making picture-perfect rings.

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10x2-inch round cake pan or 10-inch cast-iron skillet.

Combine 6 Tbs. of the butter with the brown sugar in a small saucepan and cook over medium heat, whisking until the butter is melted, the sugar is dissolved, and the mixture is smooth, 1 to 2 minutes. Remove from the heat and immediately pour the mixture in the bottom of the prepared pan, tilting to evenly cover the surface.

Set one pineapple ring in the center of the pan. Surround it with several other rings, packing them tightly or even overlapping them slightly. Cut the remaining rings in quarters or sixths and fill in the spaces around the perimeter of the pan. Set a pecan half, curved side down, in the center of each pineapple ring. If you like, fill in any additional spaces with pecan halves, curved sides down. (You may not need all the pecans.)

Finely grind the toasted pecan pieces in a food processor but don’t overprocess or you’ll make pecan butter. In a small bowl, sift together the cake flour, baking powder, nutmeg, and baking soda. Add the salt and ground pecans, mix well, and reserve.

In a stand mixer fitted with the paddle attachment, beat the remaining 8 Tbs. butter with the granulated sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs one at a time, pausing to scrape the bowl. Mix in the vanilla. On low speed, alternate adding the dry ingredients and the buttermilk in five additions, beginning and ending with the dry ingredients, scraping the bowl once or twice, and mixing until the batter is smooth. Pour the batter over the fruit and spread it evenly with a spatula.

Bake until the cake is golden brown and springs back when pressed lightly in the center with a fingertip, 40 to 45 minutes. Transfer the cake to a rack and cool in the pan for 15 minutes. Run the tip of a paring knife around the edge of the cake. Cover with a serving plate, and gripping both the cake and the plate, invert the two. Carefully lift off the cake pan, rearranging the fruit if necessary. Allow the cake to cool completely before serving.

Grilled Fruit Skewers with Island Spices & Dark Rum

Allspice, nutmeg and rum give these kebabs of strawberries, pineapple, kiwi and mango a lilting Caribbean accent.

• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. ground ginger
• Pinch ground nutmeg
• Pinch ground cloves
• 1/2 cup dark rum
• 1 Tbs. brown sugar
• 1/2 Tbs. honey
• 2 Tbs. pineapple juice (canned is fine)
• Juice from 1/2 lime
• 1 medium pineapple, peeled, eyes removed, and cored
• 6 oz. ripe but firm strawberries, hulled
• 3 ripe but firm mangos, pitted and peeled 
• 3 kiwis, peeled
• 1/2 cup confectioners’ sugar

Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

Leave small fruits, such as strawberries, whole; cut others into 1- to 1-1/2-inch cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners’ sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs and serve immediately.

Coconut Crème Brûlée

Cornstarch keeps the crème brûlée from separating, allowing you to make the custard up to two days before serving it. This dessert is wonderful served with a compote of starfruit, papaya, pineapple, and strawberries.

• 1/3 cup granulated sugar
• 1 tsp. cornstarch
• 8 large egg yolks
• 1/2 cup heavy cream
• 1 can (13-1/2- to 14-oz.) coconut milk
• 4 tsp. fine raw sugar or granulated sugar for caramelizing

Heat the oven to 300°F. Sift the sugar and cornstarch together into a medium bowl. Whisk in the egg yolks. Whisk in the cream and coconut milk until blended. Pour the mixture through a fine strainer and into a large measuring cup with a pouring spout.

Set four 6-oz. ramekins in a deep baking dish or roasting pan. Divide the custard evenly among the ramekins. Set the pan on the middle rack of the oven. Carefully pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 30 minutes and then tent the pan loosely with foil (if it’s tight, the custard will curdle) and bake until the centers of the custard shudder gently when the ramekins are tapped, another 25 minutes (start checking at 20 minutes).

Remove the pan from the oven. Remove the ramekins from the water bath and cool slightly before refrigerating for several hours or overnight.

Just before serving, sprinkle each custard with a thin layer of fine sugar, about 1 tsp. per custard. Caramelize the sugar by using either of the methods described below.

For the torch method:

Use a slow, sweeping motion to guide the flame directly on the surface of the custard; the nozzle should be 2 to 3 inches from the surface so the flame just licks the sugar. The topping is done when the entire surface is a glossy brown.

A small blowtorch gives you total control and works quickly.

For the broiler method:

Position the oven rack so the custards will be 2 to 3 inches from the broiler, and heat the broiler. Return the ramekins to the baking dish. Fill the dish with ice water almost to the top of the custards. Position the pan under the heat source. The sugar should begin to caramelize in 3 to 4 min.; watch carefully so they don’t burn.

The broiler will also do the trick. An ice bath keeps the custard cool while the top browns.

Caramelized Pineapple Clafoutis

Pineapple makes an unexpectedly light clafoutis, perfect in winter when the selection of fruit is limited.

• 1/2 large pineapple (14 to 16 oz., peeled)
• 4 Tbs. unsalted butter
• 1/4 cup light brown sugar
• 3 large eggs
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup heavy or whipping cream
• Seeds from 1/2 split vanilla bean (or 1 tsp. pure vanilla extract) 
• 1 Tbs. rum

Heat the oven to 350°F. Butter a 9-inch cake pan or pie pan.

Cut the half pineapple lengthwise into four wedges. Cut the core from each wedge, cut each wedge lengthwise again to make wedges about 1 inch wide, and then cut each of these crosswise into 1/2-inch slices.

Put the butter in a large frying pan over medium-high heat (ideally large enough to hold the pineapple in one layer). When it sizzles, add the pineapple. Give the pan a shake and then let the pineapple release its juices without stirring. Let the liquid bubble and evaporate, giving the pineapple only the occasional shake and stir. When most of the liquid has evaporated (after about 5 min.), add the brown sugar and stir again. Let the sugar bubble for about 30 seconds and then remove the pan from the heat. With a slotted spoon, transfer the pineapple to the prepared cake pan; reserve the juices in the pan.

Brown sugar adds a mellow sweetness to the pineapple, giving the clafoutis a complex blend of flavors.

In a large bowl, whisk the eggs and granulated sugar until lightly frothy and the sugar is dissolved. Sprinkle or sift in the flour and whisk until smooth. Add the cream, vanilla, and rum; whisk again. Finally, add the juices from the pineapple and give the mixture one last stir.

A whisk works best to gently blend the floour and eggs.

Pour the batter over the pineapple. Bake until the clafoutis is evenly puffed and golden and a skewer comes out clean, about 50 minutes. Serve warm.

Spicy Mango Salsa

This tangy salsa’s heat comes from fiery habaneros, available in most supermarkets; if you can’t find them, go with jalapeños instead. When working with the chiles, it is a good idea to wear gloves, or wash your hands and knife thoroughly after touching them. The bright color and sweetness of the mango in the salsa isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, or a full-flavored fish like salmon or tuna.

• 1/4 cup canola oil
• 1/2 medium red onion, finely diced (about 1/2 cup)
• 1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)
• Kosher salt
• 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
• 1/4 cup chopped fresh cilantro
• 1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)
• 2 Tbs. fresh lime juice

Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice. Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve.

Mango-Honey-Mint Sorbet

Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. Be sure to purée the sorbet mixture until completely smooth for the best texture. 

• 1 or 2 large oranges, zest finely grated to yield 1/2 tsp. and squeezed to yield 1/2 cup juice
  
   
• 4 cups chopped, peeled, very ripe mango (from about 3 large)
  
  
   

• 1/2 cup mild honey (like clover)

• 2 tsp. chopped fresh mint
   
• 1/2 tsp. kosher salt

Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

 

Serve immediately or transfer to an airtight container and freeze for a firmer texture. 
 

Piña Colada Sorbet

Freezing dulls flavor, so the coconut syrup should have an intense taste.

• 3 cups unsweetened pineapple juice
• One can (13-1/2 to 14 oz.) coconut milk
• 1 cup granulated sugar
• 2 Tbs. dark rum

Pour the pineapple juice into a medium bowl. In a 3-qt. nonreactive saucepan, combine 1 cup of the coconut milk with the sugar. Bring to a boil, stirring to be sure the sugar is incorporated. Boil until reduced by half, about 5 minutes. Add the remaining coconut milk and boil for another 5 minutes; the mixture will turn a brownish color. Whisk the mixture into the pineapple juice and then add the dark rum. Chill, stirring occasionally, and then freeze in an ice-cream machine according to the manufacturer’s directions.

If you don’t have an ice-cream machine, you can make a granita, which will have a coarser texture but will still be refreshing and delicious. Simply freeze the mixture in the freezer, stirring it vigorously with a fork every half hour or so for a few hours, to ensure that the coconut syrup doesn’t separate.

Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette

The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

• 3 Tbs. fresh lime juice
• 1 tsp. honey
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. minced Serrano chile (including seeds)
• Kosher salt
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 large bunches scallions (6 oz.), trimmed
• 5 oz. (5 cups) mixed baby greens
• 1 large mango, peeled, cut from pit, and thinly sliced 
• 1/3 cup coarsely chopped salted peanuts

Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.

Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.

In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
• 3 Tbs. granulated sugar
• 1/3 cup sour cream
• 1 Tbs. fresh lime juice
• 1/3 cup chopped macadamia nuts (preferably salted), toasted

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Glazed Pork Loin with Pineapple-Scallion Chutney

This twist on the classic pairing of pineapple and ham uses the fruit in a delicious maple-infused glaze and a sweet-spicy chutney for roast pork. If possible, use grade B maple syrup in the glaze; it has a more robust flavor than lighter grades.

• 2 large cloves garlic
• Kosher salt
• 1 Tbs. extra-virgin olive oil
• 2 tsp. finely grated lemon zest
• 1-1/2 tsp. toasted coriander seeds, ground
• 1 3-lb. boneless pork loin roast
• 1 medium fresh pineapple (about 3-1/2 lb.)
• 1/4 cup maple syrup, preferably grade B
• 2 Tbs. sherry vinegar
• 1 large shallot, minced
• Pinch ground cayenne
• 1 large scallion, thinly sliced, white and green parts separated
• 3 Tbs. chopped fresh cilantro

Peel and coarsely chop the garlic. Sprinkle it with a generous pinch of salt and mash it to a paste with the side of a chef’s knife. Transfer to a small bowl and stir in the oil, lemon zest, coriander, and 1 Tbs. salt.

Put the pork on a large rimmed baking sheet, pat dry with paper towels, and rub all over with the salt mixture. Let sit at room temperature for at least 1 hour and up to 2 hours.

Position a rack in the center of the oven and heat the oven to 350°F. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, about 50 minutes.

Meanwhile, peel and core the pineapple. Cut half into small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon, to yield about 3/4 cup juice. In a small saucepan, combine the strained pineapple juice and maple syrup and cook over medium-high heat until reduced to 1/3 cup, 12 to 15 minutes. The liquid will become very bubbly as it reduces; lower the heat as necessary.

Set aside all but 2 Tbs. of the reduced liquid (this will be your glaze). Add the vinegar, shallot, cayenne, and a pinch of salt to the 2 Tbs. liquid remaining in the saucepan and cook over medium heat just until the shallot begins to soften, about 2 minutes. Add the diced pineapple and scallion whites and continue to cook, stirring frequently, until the pineapple softens and releases some of its juice, 3 to 5 minutes. Remove from the heat and let cool slightly.

When the pork reaches 130°F, brush it with some of the glaze and continue to roast, brushing with more glaze every 5 minutes, until an instant-read thermometer inserted in the center of the roast reads 145°F, about 20 minutes more. Let rest for at least 10 minutes before serving.

When ready to serve, stir the scallion greens and cilantro into the chutney. Slice the pork into 1/2-inch-thick rounds and serve with the chutney.