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Brooks Tropicals
Breakfast

STIR-FRY TROPICALS

Stir-fry tropicals

Instead of pulling out the skillet, grab the wok. A little oil and a little ginger, then toss in some tropical fruit and you've got a fruit cup to remember. The trick to stir-fry is to remember to add a touch of cumin and coriander just before the last stir. Any fruit could work; here's a list of what's in the dish pictured.

INGREDIENTS:

1/2 Caribbean Red® papaya
1 SlimCado® avocado
1 Florida red guava
1 Florida starfruit
2 tbs olive oil
1" fresh ginger
1 passionfruit
1/4 cup slivered almonds
1 tsp cumin
1/2 tsp coriander
1/4 cup Oat Bran squares cereal

Yield: 6 servings
Prep time: 30 minutes

How to chop Caribbean Red papaya   How to chop up a SlimCado
How to cut a guava   How to cut starfruit
How to prepare ginger   How to cut passion fruit

DIRECTIONS:

1. Cut open a Caribbean Red papaya, discard the seeds, peel and chop into small pieces. Put aside. Wrap and refrigerate the remaining papaya for another dish.
2. Cut open a SlimCado avocado. Discard the seed and scoop out. Slice into strips. Put aside.
3. Peel a red guava. Slice vertically and scoop out any seeds. Cut into strips.
4. Slice a Florida starfruit into star shapes. Poke out seeds, if desired.
5. In a wok over medium-high heat, heat the olive oil. Peel the ginger; grate using a ceramic grater into the wok. Stir to combine.
6. Add the tropical fruit. Stir to combine.
7. Cut open the passionfruit. Scoop out the insides into the wok. Stir to combine.
8. Stir-fry for about 5 minutes. Add the almonds, cumin and coriander. Stir to combine. Stir-fry for another 2 to 3 minutes.
9. Garnish with Oat Bran squares and serve immediately.

Brooks Tropicals    |    Caribbean Red Papaya Facts    |    Tropical Nutrition