Tropical Fruit Nachos

Do you need a tropical vacation? While I'd love to magically transport you to a Hawaiian beach, these Tropical Fruit Nachos are the next best thing. They're fun, nourishing, and will make you feel like you're strolling on the sand in the sun.

While I really adore fruit, I often like to add a little something else to a fruit platter to make it more exciting and provide some different textures. That's where this "nacho" idea came about. There are no chips here; instead, tropical fruit takes the place of chips, coconut cream takes the place of nacho cheese, and a bunch of fun breakfasty toppings replace the traditional savory ones.

Simply put, this platter is FUN. It would be great for a special weekend breakfast or for a brunch party. It could work as a nourishing dessert. We actually enjoyed it as a breakfast-for-dinner one evening on Kaua'i (yes, this is all local Kaua'i fruit, except the pineapple, which came from Maui).

(A funny aside: whenever it's windy, lots of passionfruits, or liliko'i in Hawaiian, get blown from the trees along the road where we always stay. Sometimes there are starfuit too, and occasionally even a mango. We love to walk the road after a wind storm, looking in the ditches for fallen fruit; it's such a fun scavenger hunt).

I'm happy to be bringing you this recipe in collaboration with my wonderful friends at OHi, who make the most delightful cold-pressed, whole food bars. They've become our absolute favorite bars to take on hikes because they're loaded with wholesome ingredients, have a lot of protein, and are totally delicious. But OHi Bars are useful around the kitchen too, and they play a starring role as a topping on these "nachos"!

If you haven't tried these bars yet, I recommend them highly! They're just nuts, seeds, and other whole food ingredients, cold-pressed rather than baked. If you use the code ROGUE at check-out, you'll save yourself 15%! I used their Coconut Macadamia Bar to top these nachos since it has so much tropical flair.


In terms of toppings, you can really use what you love. I like to drizzle the whole platter with luscious, rich coconut cream to mimic the indulgence of nacho cheese. I've also added two crumbled OHi Bars, a dollop of yogurt, some unsweetened coconut flakes, a handful of roasted macadamia nuts, a sprinkle of cinnamon, and some mini chocolate chips (because every treat needs a bit of chocolate, right??).

Anything will work here, but I suggest some toppings that will add texture and richness. Any nuts would be great, especially ones with tropical origins. Your favorite granola would be lovely too. If you're not a coconut lover, a drizzle of almond butter would work well. You can easily keep this dish vegan and/or free of added sugars based on your topping choices.

I bet this would be a blast for kids too. And maybe a good way to encourage kids to eat fruit?? Some of these tropical fruits are just so cool and bizarre, they're sure to be a hit.

And now, it's time for a little tropical fruit lesson! Can you identify all the fruits on this platter? Here's the rundown, since you might not be familiar with all of these.

  • Pineapple wedges
  • Mango
  • Papaya (the ones on Kaua'i are smaller and sweeter than the Caribbean version; they're called Strawberry Papaya and are a true delight)
  • Bananas (again, the Kaua'i version, which are called Apple Bananas, are smaller and sweeter; that's why the banana slices on this platter are so tiny) 
  • Passionfruit (the weird seedy things; they're very bizarre and the seeds are delightfully crunchy, making them a bit of an acquired taste)
  • Grapefruit (there are actually two different kinds of grapefruit on here; slices of large grapefruits and halves of baby grapefruits, the latter we only find on Kaua'i and adore)
  • Starfruit (yes indeed, it's those star-shaped slices; they're crisp and juicy, sort of like a cucumber but sweeter)
  • Kumquats (the itty bitty citrus slices; they're delightful, bite-sized, usually very tart, and you can eat the peel)
  • Rambutan (the red monster-like things; they're like a lychee and really don't have a whole lot of edible material, but gosh are they fun)
  • Baby lime (I like to drizzle lime juice on just about anything, including tropical fruit, which is why I've included it here; these baby limes are just adorable)

This is really a dish that you can take in any direction you want. Use just one kind of fruit, or go crazy like I did. Use fruit from a special place you've been and want to remember, or from a place where you've always wanted to go. Switch up the flavor profile to make it fall-appropriate with apples, pears, a drizzle of peanut butter, and the peanut butter OHi bar! Fruit is so charismatic and nostalgic, and fruit platters have so many possibilities.

Aren't these nachos fun? They're like a vacation on a platter! I hope you enjoy them as much as we have.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by OHi Bars. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

OHi Bars are so fun to incorporate into breakfast recipes! These Apple Pie Breakfast Parfaits are easy to make and have so much seasonal flair.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

  • Assortment of whatever tropical fruit you love. See the list of ideas, above.
  • Few dollops of your favorite yogurt. Vegan and/or unsweetened as desired. I'd suggest vanilla, coconut, or plain so that the flavors match.
  • Big drizzle of coconut cream. This is the solid, white fat that separates and floats to the top of a can of coconut milk. Or, some companies now make full cans of coconut cream. Just spoon out the solid part and give it a good stir before using, adding a dash of the clear coconut milk if needed to thin it out.
  • Two Coconut Macadamai OHi Superfood Bars. Remember to use the code ROGUE to get 15% off! If you can't get your hands on these, use your favorite granola instead.
  • Handful of unsweetened coconut flakes
  • Handful of macadamia nuts
  • Sprinkle of cinnamon
  • Small handful of mini chocolate chips
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Cut up your tropical fruit into bite-sized or easy-to-handle pieces and lay it out on a platter.
  2. Add one or a few dollops of yogurt around the platter.
  3. Give the whole thing a generous drizzle of coconut cream.
  4. Crumble up the two OHi Bars and scatter the crumbles across the top.
  5. Finish it off with coconut flakes, macadamia nuts, cinnamon, and chocolate chips.

Comments

  1. This is by far the most creative recipe I've seen on any blog, ever! You continue to blow me away!

    ReplyDelete
    Replies
    1. The Rogue Brussel SproutMarch 24, 2021 at 4:24 PM

      You're too kind, thank you! I appreciate it!

      Delete

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