Caribbean Brunch Delight: Tropical Fruit Salad and Savory Plantain Hash

Allergens

Contains no common allergens unless specified.

Ingredients

• For the Tropical Fruit Salad:
• 2 cups mixed tropical fruits (pineapple, mango, papaya, kiwi, strawberries)
• 1/4 cup fresh orange juice
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon For the Savory Plantain Hash:
• 2 large plantains, peeled and sliced into 1/2
• inch pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• Salt to taste

Instructions

1. For the Tropical Fruit Salad: In a large bowl, combine the mixed tropical fruits. In a small bowl, whisk together the orange juice, lime juice, honey, and cinnamon. Pour this mixture over the fruit and toss gently to coat. Refrigerate for 15 minutes to let the flavors meld. For the Savory Plantain Hash: In a large skillet, heat the olive oil over medium heat. Add the plantains and cook until they are softened and slightly caramelized, about 7 8 minutes. Remove from the pan and set aside. In the same skillet, add the onion, bell pepper, and garlic. Cook for 5 minutes or until the vegetables are tender. Add the cumin, black pepper, and salt, stirring to combine. Return the cooked plantains to the skillet and toss everything together. Cook for another 2 3 minutes to heat through.

Chef’s Insight

The combination of sweet and savory flavors in this dish will awaken your senses and make for an unforgettable brunch experience.

Notes

This recipe is perfect for a standard diet and can be easily adjusted to accommodate various dietary preferences or restrictions.