Pineapple, Mango, and Papaya Squares

A Taste of the Tropics: My Pineapple, Mango, and Papaya Squares

As a busy professional, finding time to bake is a true luxury. But when I do, I crave something both delicious and relatively straightforward – something that doesn't require a PhD in pastry arts. These Pineapple, Mango, and Papaya Squares fit the bill perfectly. They’re a delightful blend of sweet and tart, with a buttery shortbread crust that crumbles beautifully. The vibrant tropical fruit filling is the star of the show, offering a burst of sunshine on a plate. The best part? They're surprisingly easy to make, despite their elegant appearance.

The initial step of making the fruit filling might seem time-consuming, but it's a truly meditative process. The low simmering, the gradual reduction of the juices, the intoxicating aroma that fills my kitchen – it's a mini-vacation in itself. I find myself often lost in thought while stirring, planning my week, reflecting on my day, or simply enjoying the moment. The slow cooking of the fruits allows their natural sugars to caramelize, creating an intensely flavourful filling that's both sweet and slightly tangy. It’s a delightful contrast to the buttery, crumbly shortbread crust.

The assembly is equally simple. Rolling out the dough is therapeutic, a chance to momentarily disconnect from the whirlwind of emails and deadlines. Creating the lattice top is strangely satisfying; it's a precise, almost artistic process. The golden-brown crust, the glistening fruit filling peeking through the lattice – it’s a beautiful sight, and one that’s a testament to the simple joy of homemade baking. The squares are perfect for any occasion – from a casual weeknight treat to a more elegant dessert for friends. They're also excellent for meal prepping – they store well and travel easily, making them a great choice for a potluck or picnic.

I often find myself adapting this recipe, depending on the season and what’s available at my local farmers market. Sometimes I’ll add a dash of ginger for a spicy kick, or a sprinkle of toasted coconut for extra texture. The beauty of this recipe is its adaptability; it’s a blank canvas for your culinary creativity. The base recipe is so delicious as is, but don’t be afraid to experiment and create your own unique twist!

These Pineapple, Mango, and Papaya Squares are more than just a dessert; they’re a moment of pause, a small act of self-care in a busy life. They’re a reminder that even amidst the chaos, there's always time for a little bit of sweetness, a little bit of sunshine, and a whole lot of deliciousness.

So, the next time you feel the need for a little bit of tropical escape, try whipping up a batch of these squares. I promise you won't regret it. They're a taste of paradise that you can easily create in your own kitchen.

Ingredients you will need:

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 3/4 cup (packed) dark brown sugar
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla extract
• 2 2/3 cups all purpose flour
• 1/2 cup orange juice
• 1 cinnamon stick
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon grated lemon peel
• pinch of ground cloves
• Chopped pineapple, mango and papaya

Step-by-step

• Preparation For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
• For crust: Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
• Preheat oven to 375°F. Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
• Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)