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Tropical Fruit Caesar Salad Recipe from Maya Grill, Coronado Springs


Fruit salad:
1 mango
1 papaya
1/2 pineapple
1 star fruit
1 cup strawberries
2 kiwifruit

1 cup coconut flakes
1 8-ounce pound cake
Zest of 1 lemon
1/3 cup unsalted butter
1 tablespoon mint leaves, finely chopped

1 1/4 cups chopped white chocolate
Zest of 2 oranges
Juice of 2 oranges
1 1/4 cups heavy cream, room temperature
1/8 teaspoon vanilla
1 teaspoon poppy seeds

Yield: 6 servings


Preheat oven to 350 degrees. Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.

Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.

To make croutons, cut the pound cake into 1/2-inch cubes. Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.

Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature.

When cooled, add the dressing to the salad 1/2 cup at a time and toss, until you have the desired amount. Portion fruit salad onto 6 plates. Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.



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