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Grapefruit

Ingredients

Steps

Nutritional information

Citrus-Paloma Mocktail

Peel 4 strips of grapefruit skin for twists and slice lime wheels, if using. Juice grapefruits (1 ⅓ cups) and limes (¼ cup). Rub lime halves around rims of 4 tall glass and dip into salt; fill glasses with ice. 

Combine grapefruit juice, lime juice, and agave nectar until blended. Divide mixture among prepared glasses; top evenly with soda. Garnish with grapefruit twists and lime wheels, if desired.  

plate of baked guava and cheese empanadas with powdered sugar

Guava

Baked Guava-Cheese Empanadas

Thaw empanada discs. Set cream cheese out to soften. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Zest lemon (1 teaspoon), then juice (2 tablespoons).

Place guava paste in microwave-safe bowl. Microwave on HIGH 1–2 minutes, stirring every 30 seconds, until smooth. Place cream cheese, lemon zest, and lemon juice in large bowl. Beat with electric mixer until blended and smooth.

Arrange empanada discs on work surface. Spoon cream cheese mixture onto discs (about 2 teaspoons each), then spoon guava paste over cream cheese mixture (about 2 teaspoons each).

Beat egg and water together; brush edges of discs with mixture. Fold dough in half over filling, pinching edges to seal.

Arrange empanadas on baking sheets; brush tops with remaining egg mixture. Bake 16–18 minutes until golden. Let stand to cool on baking sheets 10 minutes before transferring to wire racks. Dust with powdered sugar before serving. Serve warm.

Salted Caramel–Buttermilk Banana Pudding

Carmel

Set cream cheese out to soften. Prepare pudding following package instructions (using listed buttermilk); set aside.

Beat heavy cream in large bowl until stiff peaks form. Beat cream cheese, condensed milk, and salt in second large bowl until blended and smooth. Stir (fold) whipped cream into cream cheese mixture.

Peel bananas and slice thinly. Arrange one-half cookies in even layer in bottom of large trifle dish. Spread one-half pudding evenly over cookies, arrange one-half banana slices over pudding, spread one-half cream cheese mixture evenly over pudding, and drizzle with ¼ cup caramel sauce; repeat layers. Cover and chill 1 hour (or until ready to serve). Drizzle with remaining ¼ cup caramel sauce before serving.

Coconut

Coconut Flan

Preheat oven to 325°F. Bring large saucepan of water to a boil. Whisk 1 cup sugar and ¼ cup water in small saucepan until blended. Heat on medium 10–12 minutes, swirling pan occasionally (do not stir), until sugar is dissolved and amber syrup forms. Sprinkle with ⅛ teaspoon salt, pour caramel sauce into 9-inch round baking dish, and set aside.

Combine in medium saucepan: heavy cream, coconut milk, vanilla extract, coconut extract, and remaining ⅛ teaspoon salt until blended; bring to a simmer on medium. Separate 2 eggs for yolks (reserve whites for another use). Whisk egg yolks with remaining 3 eggs and ½ cup sugar in separate large bowl until smooth and combined. Whisk (temper) hot cream mixture slowly into egg mixture, ¼ cup at a time, until blended and smooth.

Set large roasting pan on oven rack; place baking dish with caramel sauce into roasting pan, then strain custard mixture into baking dish on top of caramel. Pour boiling water into roasting pan, coming halfway up baking dish sides. Bake 35–45 minutes until custard is just set and 160°F (center will still jiggle slightly). Remove baking dish from roasting pan and chill 1 hour (or overnight).

Run paring knife around edges of flan to loosen; invert baking dish onto serving platter. Cut and serve.

Pineapple, Orange, and Guava Punch

Halve guavas, scoop out flesh, and place in blender (or food processor bowl); pulse until smooth. Strain, discarding seeds (about ¼ cup pulp); return pulp to blender.

Zest orange (1 teaspoon), then juice (½ cup). Add orange zest, orange juice, pineapple, agave nectar, guava nectar, and ice to blender. Blend until smooth. Serve.

Pineapple-Coconut Slush

Peel banana. Place in blender in this order: banana, pineapples, coconut water, coconut milk, vanilla, and salt. Blend until smooth.

Divide pineapple mixture among serving glasses. Garnish with additional pineapple chunks, pineapple leaves, and toasted coconut flakes, if desired.

Dulce de leche

Churro-Style Cheesecake Bars

Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside.

Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer.

Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25–35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using.

Cocadas coconut macaroons on a cake stand

Simple Cocadas (Coconut Macaroons)

Preheat oven to 350°F. Line baking sheet with parchment. Juice limes (2 tablespoons).

Combine in large bowl: coconut, flour, cloves, and salt. Add condensed milk, lime juice, and vanilla; stir until well coated.

Scoop (or form) into 28 (1-inch) balls and arrange on baking sheet. Bake 15–17 minutes until golden. Let stand on baking sheet until completely cool; serve.

Coquito (Coconut Milk Mocktail)

Place all ingredients (except garnishes) in serving pitcher; mix until smooth. Cover and chill 2 hours (or overnight).

Stir well, then pour into serving glasses. Garnish with additional ground cinnamon and cinnamon sticks, if desired.