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Island Fever Fruit Salad

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“This fruit salad has a bit of a temperature so watch out. The combining of sweet and sour, spicy and mild, cooked and raw makes this a truly unique taste fest--enjoy!”

Ingredients Nutrition


  1. Cut the top 1/3 off each of the 4 large acorn squashes, hollow out, leaving 1/2-inch thick walls. Spread lemon juice around the inside to prevent browning, save the meat for another recipe. These will be the serving bowls for you salad.
  2. Peel and cut plantains into 3/4-inch thick slices.
  3. Soak the slices in salted water for 30 minutes, drain, and pat dry.
  4. Heat oil in skillet, and fry plantains for 2-3 minutes, turning occasionally.
  5. Remove and transfer to a board, cover with paper towel. Flatten with the palm of you hand to about 1/2 the original thickness.
  6. Brush plantains with butter, sprinkle with garlic powder, salt, and cayenne.
  7. Grill over medium coals for 5 minutes, turning occasionally. Remove, slice into 1-2 inch pieces.
  8. Peel and cut grapefruit into bite size pieces.
  9. Peel, seed and slice papayas.
  10. Peel and slice mangoes.
  11. Cut scotch bonnet in half, remove seeds and stem. Mince. Be sure to wear gloves or use a baggie on the hand you use to hold the pepper.
  12. Combine grapefruit, papaya, mangoes, raisins, and coconut in a bowl.
  13. Mix minced scotch bonnet, lime juice, and brown sugar. Drizzle mixture over fruit and toss gently.
  14. Transfer the fruit salad to the four squash bowls. Top with heavy cream.
  15. Cover with plastic wrap and chill for 1/2 hour before serving.
  16. Top with crispy plantains.

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