Pavlova fruit dessert is a delicious meringue based dessert with fruit. You usually see Pavolovas piled high with berries. But a hot tropical twist to that can be with fruits like Vitamin-C rich pineapple, kiwi, guava, bananas, mango, and cherries to make a rainbow effect as in eat-from-the-rainbow anti-inflammatory healthy. Recipe below.
You can also omit the sugar in your egg-white meringue base for a no-added sugar dessert that’s just full of juicy fruit sweetness.
If you’re feeling the dry air, then this is a good way to hydrate with food-as-medicine.
And instead of a traditional egg meringue base altogether, you can add a grit or oat pie base bottom. Save your egg yolks for pasta, curds, and ice cream.
Either way is a way to enjoy the tropics from home, and the healthy benefits of tropical fruits.
Loaded with Vitamin C and fiber, fruit also have minerals and are high in antioxidants and anti-inflammatory ingredients. Most tropical fruits are also very juicy to quench your thirst and cooling. Instead of reaching for a beverage with calories, eat healthy tropical fruits.
What’s fun about a Pavlova fruit dessert is you can make it your own swirls and patterns.
Like I did with this one leaning into dark color fruits like pomegranates that are fall fruits usually available around September.
…Or a spring fresh fruit sweet-tart one. This is such an easy and great dessert way to celebrate seasonal fruits and zhugh up a breakfast or brunch.
This one has a no-sugar meringue base (egg whites only). And believe me the sugar was not missed… with strawberries and rhubarb that are fresh around May months. And added blueberries and Greek yogurt to lean into the healthy ingredients.
The dreamy meringue colors were made from plant-based natural food colors that contrasts well with red fruits.
Whatever you’re color-vibing on, you can make eat-from-the-rainbow healthy colors from natural foods (that I’m all about)! 🎉
What’s not to love about a Pav-love-a?
Pavlova Tropical Fruit Meringue Pie
Equipment
- silicone mat
- baking pan (optional)
Ingredients
- Tropical fruits, chopped
- 2 egg whites
- cream of coconut or Greek yogurt
Instructions
- For Pavolva, whip at least 2 egg whites to medium peaks to make the meringue base. Usually 5-7 minutes with a mixer on medium to med-high speed. Add meringue shape you desire to a baking pan with a Silpat mat for easy intact meringue lift.
- Bake in 200°F oven on lower oven rack until the meringue feels solid and formed (like packed snow) or edges begin to lightly toast, usually about 1 hour and 15 minutes. Let meringue cool in refrigerator for about 30 minutes.
- You can use the meringue as a base or you can separately make a grits pie base that's quicker to bake, with grits, egg, coconut oil, and a little water or liquid that complements tropical fruit flavors. Add enough grits until the base sticks together. You can substitute grits for oats. Bake in slightly higher temperatures (e.g. 325°F) until pie base comes out clean with a toothpick. You can add to upper oven rack with meringue at 200°F and after you pull out the meringue, turn the heat up and leave the pie in the oven. Let cool. And then add meringue ontop.
- Ontop of meringue, add fruits of choice or on-hand and make a pattern design or pile ontop. Layer or dollops of Greek yogurt if you like or pipe coconut cream (solid flesh of coconut).
- Tropical fruits are great decorations as you can cut out shapes with cookie cutters. (e.g. dragonfruit, pineapple, passion fruit, and guava). If you want to keep it less fruit sugar, use berries and green bananas.
