Tropical fruit with cinnamon rum

This combination is lovely on its own. It becomes stunning when served with pancakes, crepes, tulipes, or on a cake base.


2 T butter (unsalted)
2 banana (peeled and roughly sliced)
1 t cinnamon
4 T rum (dark rum)
1 cn pineapple (slices, drained)
1 mango (peeled, stoned and diced)


  1. Melt the butter in a large non-stick frying pan. Add the sliced pineapple and cook for approximately 4 minutes over low heat until slightly browned. Turn occasionally while cooking.
  2. Add the mango and bananas to the pan and cook a further 1 minute. Turning regularly.
  3. Stir in the maple syrup, cinnamon and rum and cook for approximately 2 more minutes. The sauce should start to thicken.
  4. Serve immediately with a little natural vanilla ice cream or low-fat natural yogurt.
Total time
25 minutes
Cooking time
Preparation time
4 servings


A perfect dessert or cereal topper on its own, but it is ideal with pancakes or pound cake.

Use a package of prepared fresh pineapple slices.

You can also serve fruit salad accompanied of whipped cream, or vanilla ice cream.


Caribbean cuisine

Florida cuisine

very easy, pan fry
fruit, breakfast, dessert
International food recipes
Food in the World