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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Fruit Recipe

Tropical Trifle

    (Photo below)
3 cups skim or evaporated milk
2 teaspoons orange zest, grated
5 eggs, 2 yolks and 3 whole eggs
1 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup sugar
2 teaspoons orange zest, grated
2 tablespoons orange-flavored liqueur or cream sherry
2 cups angel, yellow or pound cake cubes
1 cup orange sections
1 cup mango, chopped, cubes
1 cup papaya, chopped, cubes
1 cup banana, sliced
1 cup whipped cream or reduced-fat whipped topping
Pour milk into a heavy saucepan and add orange zest. While milk is heating combine sugar and cornstarch then add egg yolks and whole eggs; stir until mixture is combined thoroughly. When milk begins to boil add egg mixture and whip. Cook over low heat until custard mixture comes to a boil. Pour immediately into shallow container and cover with plastic wrap directly on custard mixture to prevent forming a skin. Refrigerate. While custard is cooling prepare a syrup with water, sugar and orange zest. Cook for 5 minutes. Cool and add liquor or sherry. In a small trifle bowl or any glass bowl begin layering ingredients. Brush bread cubes with syrup mixture, then add fruit and custard. For best results refrigerate overnight. Top with whipped topping and serve.

Look for "Fresh from Florida" ingredients at your grocery store.

Tropical Trifle

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