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Taste the Tropics: Slow Cooker Recipes Featuring Tropical Fruit

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What better way to ring in the warm weather than with a feast featuring all of your favorite tropical fruits? The following dishes are sure to refresh your palate and bring the taste of the tropics to your home. The best part is, you can whip them up using your Crock-Pot® Countdown Digital Slow Cooker with Travel Strap. Try some of these recipes for a fun themed dinner.

Try adding mango to your dish.Try adding mango to your chili.

Slow Cooker Mango Chili
If you've never tried mixing mangos with savory food, you need to sample this dish. It combines beans, mangos and onions for an unbeatable taste.

You'll Need:

  • 4 cups cooked black beans
  • 1 medium yellow onion, diced
  • 1/4 teaspoon garlic powder
  • 1/4 cup chili powder
  • 1/2 teaspoon Cumin
  • 1 jalapeno pepper, diced
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup orange juice
  • 1/2 cup golden raisins
  • 2 cups diced ripe mango, from about 2 large mangoes.

Directions
Place beans, onion, spices, juice and raisins in your slow cooker. Stir, cover and cook on low for 8 hours, or if you're looking to prepare it faster, cook it on high for 4 hours. Add in the mango and put the cover back on, this time only cooking for an additional 10 minutes to warm the fruit. Add salt and pepper to taste and serve immediately.

You'll love this papaya pudding.You'll love this papaya pudding.

Papaya Rice Pudding
Keep the tropical theme going for dessert. Try this sweet rice pudding enhanced with papaya for a pop of color and a tangy jolt.

You'll Need:

  • 3⁄4 cup long-grain white rice
  • One 13.5-ounce can unsweetened coconut milk
  • 3⁄4 cup granulated sugar
  • Pinch of salt
  • 3⁄4 teaspoon ground cinnamon
  • 1⁄3 cup butter, melted
  • 1/2 papaya, seeded, peeled, and sliced 1/4 inch thick.

Directions
Lightly coat your slow cooker with cooking spray. Pour in the rice, milk, sugar, salt and cinnamon. Fill the empty coconut milk can with water and add that to the mixture. Stir, then cover and cook on low for 2 hours. Coconut oil will form in the center of the rice. Spoon it out and keep a small portion aside to use for marinating the papaya. Scoop the rice into a large bowl and store in the fridge for several hours. While the rice mixture is cooling, sautée the papayas with coconut oil in a saucepan over medium heat. Add some sugar so the fruit caramelizes and keep to the side. Remove the rice mixture from the fridge and add in the cooked fruit.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 

 

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