My party menu was inspired by a new product I've been working with this season called Dole Fruit n' Spice, which is a line of spiced frozen fruit that combines fruit like mangos, pineapple, and apples with spices like chili and cinnamon. It's a new product and I hadn't heard about it until I started working with them, but I'm genuinely obsessed with how good they are, and with all the ways you can use them to make both sweet and savory recipes.
Honey Lime Pineapple, and I do not regret a single bite.)
The brand asked me to create two recipes to serve at the party, but I couldn't help myself and ended up using them in about 6 different ways.
Fruit n' Spice Chili Lime Mango, chopped cilantro, and a tangy lime vinaigrette dressing.
It's one of those savory-sweet kind of dishes that just satisfies every flavor note. And the best part is that it takes less than 15 minutes to make and keeps well for days, so you can make it in advance for parties, or even just to make your busy weekday dinners or lunches easier. (I think this would rock for Thanksgiving, too.)
Fruit n' Spice Cinnamon Apple Slices. (Tip: if you use frozen fruit in your party drinks, it works like ice cubes to chill the drink without watering it down!)
Simple party menus like this are the best as they require very little work from the host, making it possible for you to enjoy the company and conversation just as much as everyone else.
Click here to learn more about Dole Fruit n' Spice, and to find out where it's sold in your area.
Coconut Mango Couscous Salad
2 cups full-fat coconut milk
1 cup water
1 teaspoon kosher salt
3 cups plain couscous (approximately two 10oz boxes)
1 12oz bag Fruit n’ Spice Dole Chili Lime Mango Chunks, partially thawed
1/2 medium red onion, diced
For the dressing
1/4 cup extra virgin olive oil
2 limes, juiced (about 1/4 cup)
1 garlic clove, finely grated
1 cup cilantro, finely minced
For garnish: toasted coconut (optional)
Combine coconut milk, water, and salt in a medium pot, and bring to a boil. Stir in coconut, cover, and remove from heat. Let sit 5 minutes, then uncover and fluff with a fork.
While couscous sits, combine olive oil, lime juice, garlic, and about 3/4 of the cilantro in a large mixing bowl and whisk well.
Add the couscous to the dressing along with the Dole Chili Lime Mango Chunks and diced onions. Toss to coat well, then taste and adjust seasoning as needed. Garnish the top with remaining cilantro and toasted coconut flakes, if using.
Can be served chilled or at room temperature.