Roasting pineapple with a little bit of butter brings out its sweetness and makes a wonderful pairing with goat cheese from Cypress Grove: Roasted Pineapple with Ms. Natural, above.
Wishing you were South of the Border? Take a virtual trip with Valley Lahvosh Nachos, above. Each mini appetizer is served on a Valley Lahvosh cracker.
Mrs. A's Salsa Buena is amazing on anything, especially this tropical take on shrimp cocktail: Salsa Shrimp Salad, above.
Wild Fish Tacos, above, get their kick from the Cal-Spice Seasoning from Earl's Gone Wild.
As appealing to the eye as to the taste buds: Tropical Tri-Tip Skewers with Pineapple, above, spiced up with Zena's SASS Peanut-Sesame Sauce.
Nona Lim Pad Thai Noodles, with ginger, tamari, rice vinegar and miso, make it easy to assemble Miso Pad Thai Salad, above.
Avocado provides buttery richness, while tangerines and Arawak Farm's Pepper Sauces provide tang and spice in Avocado and Tangerine Salad, above.
Gold-medal-winning Living 3-in-1 Lettuce from Pete's Living Greens contains three distinct lettuce varieties grown together and harvested with their roots intact to provide the freshest mixed green salad possible. Delicious in Chicken Salad with Mango, Cilantro, and 3-in1 Living Lettuce, above.
The secret ingredient in this recipe for Tropical Fruit Salad, above, is Sonomic Gold made by Sonomic.
Keep It Real Food's Chia Seed Pudding with No-Grain Granola and Fresh Mango, above. Breakfast, snack, dessert, or all of the above.
Smoothies are so easy and so good for you. This one, which uses Wallaby Organic Kefir, is packed with Vitamin C and probiotics: Wallaby Tropical Smoothie, above.
21 Missions Organics's agave syrup provides the perfect balance to the sweet-tart taste of mango in Mango Smoothie with Agave Nectar, above, with ginger contributing a hint of spice.
Lactose-intolerant folks may be able to enjoy a Banana Milk Shake, above, since it's made with Meyenberg Goat Milk Products Evaporated Goat Milk.
Tropical Pomegranate Punch, above, starts with Tropical Blend, one of the tea leaf blends from 10th Avenue Tea. Conveniently packaged in metal shakers, you can customize how strong you would like the tea.
In a unique twist on a classic cocktail, Vignette Wine Country Soda uses their Pinot Noir Vignette to make a Wine Country Margarita (a.k.a. Pinot-rita), above. No alcohol, simply very refreshing taste.
Two thin, rich macadamia nut wafers are sandwiched together with smooth milk chocolate. You'll think you're on a beach in Hawaii! Milk Chocolate Macadamia Laceys, above, are made by Desserts on Us.
Longing for a tropical get-away? Hottie Biscotti's Getaway Girl flavor, above, is the next best thing: a tangy pineapple cookie nestled beneath a sumptuous layer of white chocolate and flaky coconut.
Each OneBar is a serving of pure fruit, enhanced by the extra nutrition of baobab powder. Flavors include Apple, Tart Cherry, and Mango, above.
Easy to assemble, pretty to look at, delicious to eat: Apricot, Almond & Coconut Dessert Pizza, above, uses dried premium Blenheim Apricots from B & R Farms.
Granola isn't just for breakfast, especially when the granola is Oat Cuisine's Ginger Pecan Granola and it tops a scoop of banana ice cream: Granola-Banana Sundae, above.
One of the Boozy Suzy Cakes from Estolia's is the liquor-infused Margarita Cake, above.
Fozen morsels of banana, coated with melted chocolate and then rolled in B.toffee bits? Whew! Here are the easy directions: Frozen Banana B.Bites.
San Francisco Cheesequake makes so many creative and scrumptious cheesecakes that it's hard to choose. If you're in a tropical mood, try their Banana Cream Cheesecake, above.
Endorfin Foods' single origin 80% dark chocolate bars, above, are made with only cacao and coconut sugar, which showcases the unique flavors and nuances that are specific to a given cacao growing region in the world.
Award-winning Hey Boo spooned over sticky rice and fresh mango chunks makes Sticky rice with Mangos and Mango Coconut Jam, above.
The Sweet Cinn spice blend from Engage Organics makes the combination of grilled pineapple and coconut ice cream special: Sweet Cinn Pineapple with Coconut Ice Cream.
Fresh pineapple and dried figs are a super combination to make a variation on upside-down cake. This recipe comes from Valley Fig Growers: Fig and Pineapple Upside-Down Cake, above.
Another take on this classic cake is from C. J. Olson Cherries: Pineapple Upside-Down Cake with Dried Cherries, which is made with Olson's Dried Tart Cherries.
With a lemony filling, their real buttercream vanilla frosting, and covered with coconut, this cake recipe from The Frosting Queens is their family's favorite celebration cake: Goiní Co-Co-Nut over Citrus, above.
Coconut, cinnamon, vanilla, and lime combine with Jasmine Rice from Rue & Forsman and are topped by passion fruit for Warm Jasmine Rice Pudding with Passion Fruit.
Copyright 2003-2018 by Savor California. All rights reserved.