Tropical feels like an apt theme in a week of stifling heat and sudden downpours - weather that may have influenced my choice of winner: GreedyLittlePiggy's zingy pineapple and lime granita. Seriously refreshing, it's one to keep in the freezer for those muggy days when anything else seems like too much effort - though if you make it as far as the kitchen, I'd recommend pairing it with Laona Latham's no-cook prawn and mango salad.
I also enjoyed Lucy Parr's Caribbean sweet potato patties - definitely a cut above your average bean burger; foodforaking's sour, and spicy jungle curry; and Rachel Kelly's nostalgic pineapple tarts. I'm still working my way through Siobhan McGuinness's deliciously sticky Brazilian coconut flan.
It'll have to keep me going for a bit, because I'm very sorry to say it's my last week of enjoying your excellent recipes, as I'm off to work on a book. Thanks for all the inspiration, and the many, many delicious memories. Make way for Eve O'Sullivan, who'll be testing your creations from next week.
The winning recipe pineapple, lime and mint granita
700g peeled, cored and roughly chopped ripe pineapple
120g caster sugar
Zest and juice of 2 limes
A small handful of chopped mint leaves (about 20)
1 Place a large, shallow freezer-proof container in the freezer to chill.
2 Whizz the chopped pineapple, caster sugar, lime juice and zest in a food processor or blender until the mixture is smooth and the caster sugar has dissolved. Add the mint leaves and blend briefly.
3 Pour the mixture into the chilled container and put in the freezer for at least 5 hours, whisking every couple of hours to break up any large lumps of ice.
Madagascan mango and prawn salad
This simple, zingy salad is inspired by a Madagascan pickle called mango achard, which is normally served alongside stews, fried fish and meat. It's light, fresh, delicious and great with seafood.
Laona Latham (cookeathope.com) via GuardianWitness
Serves 4 as a starter
1 large unripe mango
250g large cooked and peeled prawns
Juice of 2 ripe limes
1 large medium-hot red chilli, seeded and finely diced
1 small thumb-sized piece of ginger, finely grated
1 small finger-sized piece of fresh turmeric, finely grated
1 Peel the mango and thinly slice on a mandolin, then cut into thin strips. Place in a bowl and add the prawns.
2 Combine the lime juice, chilli, ginger and turmeric, season, then pour this over the mango and prawn. Mix well and leave to marinate for an hour or so before serving.
Jamaican jerk-spiced sweet potato patties
As a vegetarian, I'm always trying to concoct the ultimate veggie burger. I like this one, as the texture holds up well and the jerk makes it fiery, marrying superbly with the sweet potato.
Lucy Parr (lucysfriendlyfoods.wordpress.com) via GuardianWitness
1 medium sweet potato, peeled and cubed (mine weighed 750g)
2-3 tsp jerk seasoning
A little oil, to cook
1 tin of cooked beans (I used borlotti)
1½ slices of fresh bread, blitzed into crumbs
3 spring onions, sliced
1 tbsp fresh thyme leaves
1 tbsp lime juice
1-2 fresh chillies (optional), finely chopped
½ tsp salt
1 Heat the oven to 180C/350F/gas mark 4. Sprinkle the sweet potato chunks with 1 tsp jerk seasoning, drizzle with oil and roast for 30-45 minutes until cooked through. Cool the potatoes but leave the oven on.
2 Whizz all the ingredients together in a food processor, or using a potato masher. Season to taste, then shape into 4 patties and chill for at least an hour to firm up.
3 Fry the patties in a little oil until golden on both sides, then transfer to the oven to heat through for 10 minutes.
4 Serve in buns with the toppings of your choice, which in my opinion really make a burger!
This baked custard coconut flan is a traditional Brazilian dessert. As it cooks, two layers form - a rich and sticky coconut base topped with a set custard.
Siobhan McGuinness (vohnsvittles.com) via GuardianWitness
160g desiccated or fresh shredded coconut
285ml milk (use this only if using desiccated coconut)
425g caster sugar
18 egg yolks
½ tsp vanilla extract
1 If using desiccated coconut, put it in a large bowl, stir in the milk and leave to soften for 15 minutes. Otherwise just place the fresh shredded coconut in a large bowl.
2 Melt the butter and use a pastry brush to grease a ring mould or bundt tin. Sprinkle with a light dusting of caster sugar, tipping any excess into the coconut.
3 Add the remaining sugar and melted butter to the coconut and stir well. Stir in the yolks one by one, then cover and leave for 1 hour.
4 Stir the mixture again and pour it into the mould. Place this in a roasting tin and put into a cold oven. Pour warm water into the roasting tin to come about halfway up the outside of the mould.
5 Turn the oven on to 200C/400F/gas mark 6 and bake for 70 minutes, turning the tray every 20 minutes so the top browns evenly.
6 Once the top is golden and the custard set, remove from the oven and allow it to cool in the mould before loosening the edges and turning out on to a serving plate. Cut in slices to serve.
Pork and pineapple jungle curry
Jungle curry is a thinner, spicier northern alternative to the popular coconut-based Thai red and green curries. Locals would traditionally make it with wild meats such as boar and even frogs, but I love this pork and pineapple version - the pineapple takes the edge off the spice, giving a well-rounded flavour. Serve with rice. foodforaking (foodforaking.co.uk) via GuardianWitness
2 tbsp groundnut or rapeseed oil
2 tsp ginger or galangal, minced
1 lemongrass stalk, trimmed and finally chopped
6 spring onions, cut into 2cm pieces
65g red Thai curry paste
600ml chicken stock
2 makrut lime leaves, torn
1 tsp green peppercorns in brine, rinsed (optional)
1 small aubergine, cut into 2cm cubes
1 orange, yellow or red pepper, cut into thin strips
500g pork tenderloin fillet, diced
75g small pineapple pieces
Juice of 1 lime, plus lime wedges to serve
Thai basil leaves, to serve
1 Heat half the oil in a large saucepan and add the ginger, lemongrass and spring onions. Cook for a couple of minutes without browning. Add the curry paste and cook a further minute until fragrant.
2 Add the stock, lime leaves and peppercorns if using. Bring to the boil and then turn down and simmer, uncovered, for about 15-20 minutes or until the sauce has thickened slightly. Pass through a sieve to strain.
3 Meanwhile, heat the remaining oil in a frying pan and fry the aubergines over a medium heat for 1 minute. Add the pepper and pork and cook a further minute before adding the strained sauce, pineapple pieces and lime juice. Cook on a medium heat until the pork is just done - be careful not to overcook it as the meat will become tough.
4 Remove from the heat, scatter with basil leaves and serve with rice and lime wedges.
Malaysian pineapple tarts
One of my favourite childhood treats, these little tarts are made with pineapple jam. Sweet, crumbly and buttery, they are the perfect taste of the tropics, and literally melt in your mouth. In Malaysia and Singapore they're eaten at Chinese New Year, although we used to eat them all year round. You will need to make the pineapple jam the day before you are planning on making the tarts as it will need time to cool - the jam balls can also be made ahead of time and left to firm up in the fridge.
Rachel Kelly, London (marmadukescarlet.blogspot.co.uk)
Makes about 30
For the pineapple jam
2 medium-ripe pineapples, peeled and grated
1 tbsp fresh lemon juice (or to taste)
1 cinnamon stick
200g granulated sugar (or to taste)
For the tarts
500g shortcrust pastry
1 egg yolk
1 tbsp milk
1 Make the jam: drain the grated pineapple in a sieve, reserving the juice.
2 Tip the grated pineapple into a large non-reactive saucepan together with the lemon juice, spices and sugar. Bring to the boil and then simmer gently, stirring occasionally, until it begins to dry out.
3 Add a little of the pineapple juice to the mixture. When it's evaporated, add more until all of the juice has been incorporated into the mixture.
4 Taste and adjust the sugar or lemon juice depending on how sweet or tart you like it, then cook on a very low heat for about an hour, stirring to prevent it catching, until slightly caramelised and sticky. Discard the cinnamon stick and cloves and set aside to cool.
5 When the jam is completely cooled, heat the oven to 170C/335F/gas mark 3½ and line a baking tray with greaseproof paper. Roll out the shortcrust pastry on a floured surface to about 5mm thick.
6 Cut out your tarts using a fluted biscuit cutter. Use your thumb to make a slight indentation in the centre of each pastry circle. Whisk the egg yolk and milk together and brush over the pastry circles, then bake for 10 minutes.
7 Scoop up a small ball of pineapple jam (a melon baller is the perfect tool, or use your hands) and set it in the pastry indentation.
8 Cut out tiny stars or strips of pastry from the trimmings and fix on top of the pineapple balls with a dab of egg wash. Glaze, then return the tarts to the oven for about 10 minutes until they turn a light golden brown.
You're iguana love this pineapple, lime and mint granita (apologies). Photograph: Jill Mead for the Guardian