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The dessert, Light and fresh

Tropical fruit parcels

Tropical fruit parcels are a light dessert for 6 people, made with mango, pineapple, kiwi, vanilla, and lime. They take 25 minutes of hands-on work in the morning, can be assembled ahead, and bake for just 12 minutes right before serving. The recipe is easy, costs €2.80 per person, and the key to success is sealing the parcels tightly so the aromas stay locked in until they open at the table.

I seal tropical fruit in parchment with vanilla and lime, and we open them right at the table so everyone catches the scent.

Tropical fruit parcels
For
6 people
Work
25 min
Total time
55 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.80
Calories per person
150 kcalcalculated by Kiloach, your weight coach

Inside the parchment that unfolds at the table, the tropical fruit has cooked gently in its own juice, scented with vanilla and lime. Mango turns soft and juicy, pineapple loses its sharp edge, and kiwi adds a brighter note. A touch of toasted coconut on top releases its scent the moment the parcel opens, with nothing heavy about it at the end of a meal.

This dessert works for a dinner with friends or a family meal, in summer when tropical fruit is at its best, but also in winter when you want a little sunshine on the plate. It closes out a heartier meal nicely, after a gratin or a braised meat dish, and it pleases kids and adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 30 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 12 min

In the morning, peel and cut the fruit, toss it with the lime, sugar, and vanilla, then seal the six parcels, everything keeps in the fridge from there. Just before guests arrive, preheat the oven to 200 degrees and arrange the parcels on a baking sheet. At serving time, bake for 12 minutes while you finish the main course, then place one parcel on each plate and open it in front of your guests.

The ingredients

6 people

Fruits and vegetables

  • Mangoes 2
  • Pineapple 1
  • Kiwis 3
  • Limes 2

Pantry

  • Vanilla bean 1
  • Brown sugaroften in the pantry 3 tbsp
  • Shredded coconut 2 tbsp
  • Parchment paperoften in the pantry 6

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the pineapple, mangoes, and kiwis, then cut them into large, even cubes. 20 min

    Remove the tough core of the pineapple well, it stays fibrous once cooked.

  2. Toss the fruit with the lime juice, the zest of one lime, the brown sugar, and the vanilla seeds.

    The lime keeps the fruit from browning and brightens the flavor.

  3. Divide the fruit among six squares of parchment paper, sprinkle with shredded coconut, and fold each parcel closed like a candy wrapper. 10 min

    Fold the edges over several times, the steam won't be able to escape.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Preheat the oven to 200°C and set the parcels on a baking sheet.

    Space them out, they puff up as they bake.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake the parcels while you finish the main course, 12 minutes is enough. 12 min

    They'll hold for a while in the turned off oven if your guests linger at the table.

  2. Place one parcel on each plate and open it at the table, letting the scented steam escape.

    Open it with scissors, the paper is very hot.

Our tips to get it right

  • Cut all the fruit into cubes of similar size so everything cooks at the same rate and nothing stays raw in the middle.
  • Pick a plump vanilla bean and split it lengthwise to scrape out every seed, it's the main source of flavor in this dish.
  • Prepare a little extra lime juice in case your fruit releases less liquid than expected, the parcel needs some liquid at the bottom to create steam.

The variations

  • Swap the pineapple for papaya or the kiwi for passion fruit depending on what looks good at the market, the method stays the same.
  • For a quicker version, prep everything the night before and keep the sealed parcels in the fridge, leaving only the baking for the day of.
  • For kids, add a bit more brown sugar and serve the dessert warm with a scoop of vanilla ice cream on the side.

What to serve it with

  • A scoop of vanilla ice cream
  • A light green tea after dinner
  • A few crunchy almond tuile cookies

Storage

Sealed, unbaked parcels keep for a day in the fridge. Once baked, they're best eaten right away, freezing isn't recommended since the fruit would release too much water as it thaws.

Questions about this recipe

Can you use frozen fruit for this recipe?

You can, but frozen fruit releases much more water during cooking, making the parcels soggier. If that's all you have, drain the thawed fruit well before mixing it with the other ingredients.

How do you know if a parcel is sealed well enough?

Fold the edges of the parchment over themselves several times, pressing firmly at each fold, like wrapping a candy. A well sealed parcel puffs up slightly in the oven from the steam inside, which means it's airtight.

Can you use foil instead of parchment paper?

Yes, foil works just as well and is actually easier to fold into a tight parcel. Parchment just has the edge of not giving off any metallic taste if the lime comes into direct contact with it.

Is this dessert too tart for young kids?

The tartness stays mild since the brown sugar and baking soften the lime and pineapple. You can add an extra spoonful of sugar to the parcel meant for kids if you want a sweeter version.

Can tropical fruit parcels be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make tropical fruit parcels?

Allow 55 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in tropical fruit parcels?

About 150 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does tropical fruit parcels cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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