Tropical fruits are paired with a delicious selection of cheeses, honey and macadamia nuts – perfect for your next warm weather get-together!
I’m calling it right now: Tropical Fruit and Cheese Platters may just become summer’s “it” entertaining item. Because, I mean, when it’s sunny and 75 degrees out, who doesn’t want a plate piled high with pineapple, papaya, kiwis and allllllll the cheese?
Now, I know what you may be thinking: “Ick, how does tropical fruit and CHEESE pair well together?” Well that, my friends, is all in the cheese. You see, I take my job as a food blogger very seriously and would never want to lead you astray, so I was sure to taste multiple cheese and tropical fruit combinations before I settled on the ones you see here. True, there are some pairings that just don’t work, but hey, there are a lot of pairings that do and I’ve taken all of the hassle of figuring that out off of your shoulders and come up with some fantastic pairings that will make your next Cinco de Mayo, Mother’s Day or Memorial Day get-together to the next level.
I actually came up with the idea for this Tropical Fruit and Cheese Platter last October, when my dad and I took a “business” trip to Oahu, which essentially entailed us eating our way through the island for a week. If you’re in tune with the Oahu restaurant scene at all, then you’ll be no stranger to local celebrity chef Ed Kenney’s restaurants that have been making waves (haha, pun intended) all through Honolulu over the past 10 years or so. We ate at three of his four restaurants while we were there (and only skipped the fourth one because we had eaten there multiple times when I lived there) and were duly impressed by each one. Be sure to check out my Travel Diaries: Honolulu post for more deets on all of those, but right now I want to tell you all about the basket cheese we had at one of these said restaurants, Mud Hen Water.
We were able to talk my aunt and uncle into joining us for this dinner, which was all the better since everything is served family style and this way we could order double the amount of dishes to share. I was immediately intrigued by their menu offering of “Homemade Basket Cheese” so we decided to give it a shot. What was delivered to our table just moments later was a soft, ricotta-like cheese served with a multitude of fresh tropical fruits and, let me tell you, my mind was blown.
Up until that point, I had only thought that grapes, apples, apricots and the like were acceptable to be served with cheese, but boy was I proven wrong. The creamy, mellowness of the basket cheese paired perfectly with the mango and papaya that were served alongside it, and it immediately got the food blogger wheels churning in my head about what other types of cheeses might pair well with what are some of my favorite genre of fruits.
Of course, Hawaii has the luxury of a tropical climate (and plenty of local fruit) year round, but I decided to wait until the weather started warming up a bit again here on the mainland before giving my Tropical Fruit and Cheese Platter a shot for this here blog. With temperatures in the high 70’s/low 80’s expected for us in Santa Barbara this weekend, and so many fun holidays right around the corner, I figured what better time to finalize this idea on paper! (Er, I mean on screen.)
So here’s what I ended up discovering in my in-depth research of the perfect tropical fruit and cheese pairings: Any of the mild, soft ricotta-like cheeses are a DREAM pairing for allll the tropical fruits. Especially if you add a little honey! I took some creamy mascarpone I had sitting in the refrigerator and sweetened it up a little, and let me just say you’re lucky I saved some to photograph because I could have very easily sat there and eaten the whole bowl with my pineapple and papaya spears.
Sticking with the creamy theme, I also found that a good, simple goat cheese is a great pairing for most tropical fruits. It adds a simple tang (much like unsweetened or Greek yogurt would) without overwhelming the fruit with too much funk or contrasting flavors.
The only hard cheese that made the cut in my taste test was a basque cheese I picked up from Trader Joe’s. It has just a touch of funk, but not so much that it fights with the other flavors on the platter. It’s fairly mild compared to some other hard cheeses, and the slight saltiness is a great contrast to the sweetness of the fruit.
Some other small touches that I found make a big difference that you may not think of:
Papaya is an interesting fruit, and can be fairly one-dimensional and almost a bit musty tasting at times. I find that a squeeze of fresh lime juice over top really transforms the flavor palate so be sure to serve some lime wedges on your platter for people to add as needed.
Of course another typical component you see on most traditional fruit and cheese platters is some sort of nut. This adds a crunchy and often salty element to the mix to contrast all of the sweet- and savory-ness. In sticking with the tropical theme, I added some macadamia nuts to the platter which added the perfect finishing touch.
And that’s it, folks! Really, the only “cooking” involved in this super easy party dish is stirring some honey into the mascarpone and plopping it into a bowl. Easy as that! Now, as I mentioned, we’ve got Cinco de Mayo, Mother’s Day, Memorial Day and a whole summer of entertaining ahead of us, so start scoping out the best tropical fruit you can find and get to making this to-die-for Tropical Fruit and Cheese Platter!
Tropical Fruit and Cheese Platter
Assorted tropical fruits, such as:
- Pineapple spears
- Papaya spears
- Sliced kiwis
- Mango slices
- Lime wedges
- 8 ounces mascarpone
- 1 1/2 tablespoons honey
- Creamy goat cheese
- Basque cheese
- Macadamia nuts
- Make the honeyed mascarpone by combining the two ingredients in a small serving bowl.
- Arrange all ingredients on a large platter and serve!