Tropical Fruit Ice Cream Sundae

Tropical Fruit Ice Cream Sundae

Posted by Sharona Lomberg on

tropical fruit bowlI love summer in Hawaii; the weather is warm but not too hot, the surf is low so the snorkeling is easy and the visibility is far. I can paddleboard across Kealakekua Bay on a glassy, lake like surface and see the bright yellow tank swimming around the coral beneath my feet. The roads are quiet, as the snowbirds have flown to the mainland. But perhaps my favorite thing about summer in Hawaii is the summer harvest of fruits! Mangos, papayas, pineapples, apple bananas, lychee, limes, lilikoi and juicy red watermelons!!

Here are some recipes utilizing our honey and the cornucopia of summer fruits now available that can make for a delicious forth of July backyard barbeque or picnic.

Start with using honey to make simple syrups that can be used in a variety of ways. They last for over a month if kept in a sealed jar in the refrigerator.

tropical fruit and ice cream dessertSimple Syrup Ingredients:

  • 1 cup Macadamia Nut Blossom or Wilelaiki honey
  • 1/4 tsp ground cinnamon
  • 1/2 cup fresh torn basil leaves
  • 1 tsp lemon juice

Tropical Fruit Ice Cream Sundae Ingredients:

  • seasonal fruit, I used fresh mangos, papaya, watermelon and apple bananas
  • ice cream
  • small handful of basil and mint leaves


Simple Syrup Directions:

  1. Warm 1 cup of Macadamia Blossom or Wilelaiki honey with 1 cup of water in a small saucepan over low heat.
  2. Stir in ¼ tsp ground cinnamon. (I use Oceanfire Organic Hawaiian cinnamon).
  3. Simmer until honey is dissolved.
  4. Remove from heat and add 1/2 cup fresh torn basil leaves and 1 tsp lemon juice.
  5. Allow to cool to room temperature and then strain the syrup through a fine mesh sieve.
  6. Store in clean glass jar in refrigerator.


Tropical Fruit Ice Cream Sundae Directions:

  1. Cut up all the fruit in a bowl.
  2. Drizzle with simple syrup, use as much or little as you would like.
  3. Refrigerate and allow the fruit to macerate.
  4. Serve fruit in bowls topped with a scoop of Ice Cream ( I used Toasted Coconut by Tropical Dreams)
  5. Top the sundae with julienned basil and mint leaves.

Adapted from a recipe by Chef Lee Anne Wong

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