15 exotic desserts with exotic fruits

To brighten up your desserts and stock up on vitamins, head to the paradise islands and their countless exotic fruits. The scent of pineapple, the sweetness of mango or the tang of passion fruit effortlessly color and enchant all sweet delights.

The basics of exotic fruits

The mango

How to choose it?

Make no mistake, the color of the mango has nothing to do with its ripeness. For example, certain varieties such as the Cameroon mango remain green, even when ripe. Conversely, the Osteen has a dark red skin, regardless of its maturity. So, the only criterion to take into account with regard to its appearance is that the skin is clear, without spots or wrinkles.
To know if the fruit is ready to eat, rely on touch. The flesh should be both supple, but firm to palpation. If when you press lightly, your fingers leave imprints on the fruit, it is too ripe. On the other hand, if it seems too hard to you, it is because you have to wait a few more days before eating it. In this case, store the mango in the open air and at room temperature until it reaches maturity.

Our favorite recipes

With its mild and sweet flavor, mango can be cooked in multiple ways: in tartare, sorbet, pan-fried, etc. It is easy to pair with other exotic fruits such as pineapple, coconut, or passion fruit, but can also go well with citrus fruits, vanilla or chocolate. And for lovers of original desserts, it also works wonders with coriander.

Pineapple

How to choose it?

In terms of varieties, Victoria pineapple, Smooth Cayenne, and Sugarloaf (also called bottle pineapple) are best suited for preparing desserts. The first is one of the most famous, with a perfect balance between sugar and acidity. Smooth Cayenne is very appreciated for its juiciness, while Pain de Sucre pineapple is chosen for its fragrance and sweetness.
Whatever variety you prefer, take a few things into account to choose the right fruit. First, check that the peel of the pineapple has no defects and that the flesh is neither too soft nor too hard, like the mango. Next, look at the leaves. If they come off without any problem, the pineapple is ripe. Finally, weigh the pineapple and smell it. If it is very heavy and a pleasant scent emanates from it, it is perfect. If it doesn’t smell anything, or you smell acetone, the fruit is not ripe or too ripe. So go your way.

Our favorite recipes

In summer, pineapple is excellent in fruit salad. But in winter, we prefer it roasted. Caramelized with rum, with vanilla sticks and accompanied by a scoop of ice cream, it is sublime.
We also like it in gourmet recipes like upside-down cakes or rum babas.

Passion fruit

How to choose it?

Remember what we said about choosing fruits with clear skin and no rough edges? You can forget this advice when it comes to passion fruit. Certainly, it should not be damaged, however, the more wrinkled and bumpy its skin, the better it is. It is indeed a sign of maturity, but also of a high juice content. In hand, it must also weigh quite heavy.
When in doubt, choose young, smooth passion fruit. You will just have to let them ripen at room temperature.

Our favorite recipes

The flesh of the passion fruit being very juicy, we tend to use it as is, to flavor ganaches, marinate fruits, or as a sauce. Its acidity allows it to combine with fattier and sweeter ingredients, such as chocolate, banana, coconut and mango. You can also use its juice to prepare refreshing sorbets, and thus end the meal on a light note.
Finally, if the seeds bother you, pass the pulp through a sieve to extract the juice.

You’re ready to go to the islands, with our list of exotic desserts.