Recipes

• 1 large ripe mango, finely diced
• 1/2 small red onion, finely diced
• 1 medium jalapeño pepper, minced
• 1/2 cup minced cantaloupe
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced garlic
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1 large pineapple, peeled, cored and cut in thin rings
• 1 cup watercress

1. In a medium stainless-steel bowl, combine mango, onion, jalapeño, cantaloupe, cilantro, parsley, lemon juice, olive oil, garlic, honey and salt. Mix well and cover. Set aside for 1 hour to let the flavors blend.
2. Arrange 3 pineapple rings on each plate.Top with watercress and fruit salsa.Makes 4 servings.

Chef’s tip: To make this salad a little more dynamic, grill the pineapple and serve it warm with chilled salsa.

Recipe created by Chef Allen Susser.

• 1 cup freshly cubed pineapple
• 1 cup freshly cubed mango
• 1 cup freshly cubed melon
• 1 tablespoon whole cumin seed
• 2 garlic cloves, crushed
• 1 small onion, chopped
• 1 tablespoon kosher salt, divided
• 1 3-pound chicken
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil

1. Preheat oven to 400°F.
2. In a bowl, combine pineapple, mango, melon, cumin, garlic, onion and 1 teaspoon salt.
3. Fill cavity of bird with fruit mix; reserve the remainder. Plump the chicken together so the legs and wings are set back toward the bird; tie the legs together. Season with salt and pepper. Rub with olive oil.
4. Place chicken in a roasting pan and set in the oven, then lower the heat to 350°F. Roast for 20 minutes, then add the reserved fruit to the pan. Continue roasting for another 30 minutes. Test with a skewer for doneness; juices should run clear.

Makes 4 servings.

Recipe courtesy of Chef Allen Susser. 

 Ingredients:

• 2-inch piece fresh ginger, peeled
• 4 large garlic cloves
• 1 teaspoon white peppercorns
• 1/2 bunch cilantro
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 3-pound chicken, quartered
• 1 large ripe mango, peeled and diced
• 1 cup diced cantaloupe
• 1 medium pineapple, peeled and diced
• 3 tablespoons sugar
• 1 teaspoon ground cumin
• 1/2 cup sweetened grated coconut
• 1/2 cup roasted peanuts
• 1 tablespoon minced jalapeño pepper

1. In a food processor, puree ginger, garlic, peppercorns, cilantro, soy sauce and oil.
2. Place puree in a bowl,add chicken and marinate,covered,in the refrigerator for 1 hour.
3. In a saucepan, combine mango, cantaloupe, pineapple, sugar, cumin, coconut, peanuts, jalapeño and 1 cup of water. Bring to a simmer over medium heat and cook until thickened, about 20 minutes.
4. Preheat grill to hot.
5. Grill chicken for 30 minutes, or until cooked through. Serve with tropical fruit chutney.

Ingredients:

• 1/3 cup fresh lime juice (about 2 limes)
• 5 tablespoons walnut oil
• 1/2 cantaloupe, cut into 1/2-inch cubes (about 2 cups)
• 4 kirby cucumbers, halved lengthwise and thinly sliced crosswise (about 2 cups)
• 1 3/4 pounds large shrimp, peeled and deveined
• Salt and pepper
• 1 cup feta cheese crumbles (about 4 ounces)
• 1/2 cup sweetened shredded coconut
• 1/4 cup chopped fresh mint leaves

1. Preheat a grill to medium. Place the lime juice in a medium bowl, then slowly whisk in 3 tablespoons walnut oil until combined. Stir in the cantaloupe and cucumbers and refrigerate.
2. In a large bowl, toss the shrimp with the remaining 2 tablespoons walnut oil and season with salt and pepper. Arrange on the grill, cover and cook, turning once, until firm and lightly charred, about 3 minutes. Let cool slightly.
3. Transfer the shrimp to the bowl with the cucumber-melon salad. Toss with the feta, coconut and mint; season with salt and pepper.

Ingredients:

• 1 small mango, peeled, pitted and cut into julienne strips
• 1 small pineapple, peeled, cored and cut into julienne strips
• 1 cup julienned cantaloupe
• 1/4 cup golden raisins
• 1/4 cup shaved coconut
• 2 tablespoons orange blossom honey
• 3 sprigs fresh mint, torn
• 2 tablespoons tangerine juice
• 1 pinch sea salt
• 12 12-inch rice paper rounds, softened in warm water
• 24 jumbo cooked shrimp

In a bowl, combine mango, pineapple, cantaloupe, raisins, coconut, honey, mint, tangerine juice and sea salt. Mix lightly, cover and refrigerate for 30 minutes. For each roll, lay out a piece of softened rice paper. Place 2 shrimp and some of the fruit mixture at the bottom center. Roll the bottom toward the middle, fold in both sides and continue to roll.Makes 6 servings.

Recipe courtesy of Chef Allen Susser.

• 1/2 cup yogurt, preferably Greek-style
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 cantaloupe, cut into bite-size pieces
• 2 kirby cucumbers, peeled and thinly sliced
• 2 ribs celery, thinly sliced
• 2 teaspoons chopped fresh mint
• 1/3 cup sliced almonds, toasted

In a large serving bowl, whisk together the yogurt, lime juice and honey. Add the cantaloupe, cucumbers, celery and mint to the dressing; toss to combine. Sprinkle with the toasted almonds.

Makes 6 servings.
Recipe courtesy of Chef Allen Susser.