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Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Cold Tomato Cucumber Soup
Lunch

Cold Tomato Cucumber Soup

Prep
20 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
  2. 2 Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
  3. 3 Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

By Chef

Fruit and Broccoli Buffet Salad
Lunch

Fruit and Broccoli Buffet Salad

4.9

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  4. 4 Sprinkle chopped pecans over salad.

By Crystal

Watermelon Tomato Gazpacho with a Cool Cucumber Swirl
Lunch

Watermelon Tomato Gazpacho with a Cool Cucumber Swirl

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
  2. 2 For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
  3. 3 For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
  4. 4 To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

By thehungryscientist

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Lunch Asian

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

4.5

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
  2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
  3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Ponche de Crème (Trinidad's Eggnog)
Drink Caribbean

Ponche de Crème (Trinidad's Eggnog)

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy.
  2. 2 Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
  3. 3 Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
  4. 4 Serve over crushed ice.

By CRYSTAL_CLARE

Hot Pepper Sauce - A Trinidadian Staple
Caribbean

Hot Pepper Sauce - A Trinidadian Staple

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

By Trini

Brazo Gitano de Guayaba (Jelly Roll with Guava)
Dessert Caribbean

Brazo Gitano de Guayaba (Jelly Roll with Guava)

5.0

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
  2. 2 Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
  4. 4 Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
  5. 5 Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
  6. 6 Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.

By Milly Suazo-Martinez

Coconut-Lime Cheesecake with Mango Coulis
Dessert Caribbean

Coconut-Lime Cheesecake with Mango Coulis

4.4

Prep
35 min
Cook
55 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  2. 2 Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
  3. 3 Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
  5. 5 Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
  6. 6 Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
  7. 7 Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer.
  8. 8 Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
  9. 9 Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
  10. 10 Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
  11. 11 Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

By Alberta Rose

Caribbean Coconut Rice
Dinner Caribbean

Caribbean Coconut Rice

4.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
  2. 2 Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

By JenniH76

Tembleque de Coco (Coconut Tembleque)
Dessert Caribbean

Tembleque de Coco (Coconut Tembleque)

5.0

Prep
15 min
Cook
20 min
Total
315 min

Instructions

  1. 1 Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
  2. 2 Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
  3. 3 Remove the saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
  4. 4 Remove tembleque from the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.

By MKCortes Latin Goddess

Sharon's Jamaican Fruit Cake
Dessert Caribbean

Sharon's Jamaican Fruit Cake

4.4

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. 2 Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.
  3. 3 Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest.
  4. 4 Stir in dried fruit, wine and molasses.
  5. 5 Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sharon

We Be Jammin' Jamaican Banana Bread
Breakfast Caribbean

We Be Jammin' Jamaican Banana Bread

4.2

Prep
45 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
  3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
  4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter

Lime Pepper

Lime Pepper

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine the lime zest, black pepper, and salt in an airtight jar. Shake to mix. Use in recipes where you would use lemon pepper.

By Eula Thompson

Key Lime Pie VIII
Dessert

Key Lime Pie VIII

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

By Charlotte Pierce

Key Lime Cookie Cake
Dessert Mexican

Key Lime Cookie Cake

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
  2. 2 Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
  3. 3 Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.

By Chris

Blueberry Vodka Martinis
Drink

Blueberry Vodka Martinis

4.6

Prep
30 min
Cook
Total
20190 min

Instructions

  1. 1 To make blueberry vodka: Pour about 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into the vodka bottle. Fill the vodka bottle with reserved vodka until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
  2. 2 To make martini: Fill a cocktail shaker with ice. Add 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice to the shaker. Shake vigorously and strain into a glass. Garnish with twist of lime zest.

By YOU999

Refreshing Coconut Lime Sorbet
Dessert American

Refreshing Coconut Lime Sorbet

5.0

Prep
30 min
Cook
Total
180 min

Instructions

  1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
  2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Mango-Lime Curd

Mango-Lime Curd

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Combine mango, lime juice, and lime zest in the bowl of a food processor. Process until pureed. Add eggs, salt, and nutmeg; process 15 seconds longer.
  2. 2 Combine sugar and butter in a bowl. Add to mango mixture in the food processor. Process until smooth.
  3. 3 Transfer mixture to a microwave-safe bowl. Heat in the microwave at 50% power for 2 minutes; stir with a whisk. Heat in the microwave for 2 minutes more; whisk again. Continue heating and whisking until the mixture achieves a pudding-like consistency, 6 to 10 minutes total. Cover and refrigerate until cold, about 30 minutes.

By Laroo

Sriracha Lime Ice Cream
Dessert

Sriracha Lime Ice Cream

5.0

Prep
15 min
Cook
10 min
Total
445 min

Instructions

  1. 1 Combine cream, milk, 1/2 of the sugar, sriracha sauce, and salt in a large saucepan. Heat over medium heat until almost boiling, whisking occasionally. Do not boil or the cream will separate.
  2. 2 Whisk egg yolks, remaining sugar, and lime zest in a separate mixing bowl. Pour 1/3 of the hot cream mixture into the egg yolk mixture; whisk to combine. Repeat this step 2 more times until the cream mixture is fully incorporated into the egg yolk mixture.
  3. 3 Pour the entire mixture back into the saucepan and heat for 2 minutes, whisking constantly. Do not boil. Transfer to a clean bowl with a lid and cool to room temperature. Refrigerate until thoroughly chilled, 4 hours to overnight.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes. Serve immediately as soft-serve or transfer to an freezer-safe container and freeze until scoopable, at least 2 hours.

By Soup Loving Nicole

Grilled Swordfish Steaks with Cilantro-Lime Butter
Dinner

Grilled Swordfish Steaks with Cilantro-Lime Butter

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Brush both sides of swordfish with olive oil.
  3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
  4. 4 Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

By Michellea Southern David

Key Lime Pie
Dessert American

Key Lime Pie

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
  5. 5 Serve and enjoy!

By ANNRICHARDSON

Killer Virgin Cocojito Ice Cream
Dessert

Killer Virgin Cocojito Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
  2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
  3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Spicy Grilled Chicken
Dinner

Spicy Grilled Chicken

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  2. 2 Preheat grill for medium-high heat.
  3. 3 Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

By Jenn H