Restaurants call fruit and vegetable dishes "sides" for a reason. The focus is on making entrees with a WOW factor.
Part of WOW is often super-sizing. Produce, which should be three fourths of the plate, is left hanging on the edge.
You can both WOW and up the nutrition in the meal by making tropicals a part of the entree.
Super-size that entree.
Tropicals and seafood - it makes sense
Coco-nutty shrimp
Papaya, avocado, lime, passionfruit and coconut are all fruits of the Caribbean. And boy, did they get around. The coconut and avocado we think are native to Florida probably washed onshore from another Caribbean locale eons ago.
It's no wonder that seafood and tropicals taste phenomenal together.
Vegetarian dishes need to WOW too!
Tropical edamame salad served in a Solo papaya
Those beans and that tofu - and don't forget that edamame - could use some help.
Yes they're super nutritious, but taste counts too! Tropicals to the rescue, adding WOW along the way.
Just around the corner - summer
Pork chops with a papaya, coconut and ginger topping
Springtime in the tropics means warm crisp days. Summer's heat and humidity will soon return. When Florida's temperatures go up, out come the starfruit, passionfruit, guava, dragonfruit and so much more.
