Exotic Fruits Barbecue Marinade
Elevate your barbecue game with the vibrant and tropical flavors of the Exotic Fruits Barbecue Marinade! This delightfully unique recipe is crafted from a blend of fresh pineapple, mango, and passion fruit pulp, delivering a sweet, tangy burst of flavor to complement grilled meats, seafood, tofu, or vegetables. Balanced with bold spices like smoky paprika and warm cumin, and enriched with soy sauce, honey, and freshly grated ginger, this marinade creates a symphony of taste that transforms ordinary barbecue into an island-inspired feast. The addition of lime juice and olive oil ensures a perfectly balanced acidity and silky texture, while the simple preparation makes it ideal for effortless entertaining. Perfect for summer cookouts or tropical-themed gatherings, this zesty marinade is sure to impress your guests and bring a touch of the exotic to your plate.
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Recipe Information
Ingredients
- 1 medium-sized (peeled and diced) pineapple
- 1 large (peeled and diced) mango
- 3 tablespoons passion fruit pulp
- 2 tablespoons lime juice
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 1 tablespoon (freshly grated) ginger
- 2 cloves (minced) garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a blender or food processor, combine diced pineapple, mango, and passion fruit pulp. Blend until smooth and creamy.
Add lime juice, honey, soy sauce, grated ginger, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the fruit puree. Blend again to incorporate all the ingredients.
With the blender running on low speed, slowly drizzle in the olive oil to create a smooth, emulsified marinade.
Taste the marinade and adjust seasoning if needed, adding more salt, pepper, or lime juice as preferred.
Transfer the marinade to a large resealable bag or a glass bowl.
If using on meat, add your chosen protein (chicken, pork, shrimp, etc.) to the marinade, ensuring it is fully coated. For vegetables or tofu, follow the same process.
Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for a deeper flavor.
When ready to grill, remove the marinated items from the refrigerator and allow them to come to room temperature for about 15-20 minutes.
Grill the marinated items over medium heat, brushing on extra marinade as they cook. Ensure the meat or vegetables are cooked through before serving.
Serve hot and garnish with fresh herbs or lime wedges, if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 161.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
