Trini Tropical Fruit Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Both recipes are in Burger Meisters a cookbook by Marcel Desaulniers. The recipes are attributed to Arnym Solomon. Ingredients:
2 tablespoons fresh coconut milk |
2 tablespoons malt vinegar |
1 tablespoon dark rum |
1 tablespoon fresh lime juice |
1/4 teaspoon seeded and minced fresh jalapeno chile |
3 tablespoons peanut oil |
1 medium ripe papaya, peeled,seeded,and cut into large chunks (about 2 pounds) |
1 medium ripe mango, pitted,peeled,and cut into large chunks |
1 medium ripe banana, peeled and sliced 1/4 inch thick |
1 kiwi, peeled and sliced 1/4 inch thick |
1/2 cup toasted cashews |
2 tablespoons grated fresh coconut |
1/2 teaspoon chopped fresh cilantro |
Directions:
1. In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
2. Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil.
3. Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
4. Portion 1 c.
5. of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
6. Serve immediately.
7. The dressed tropical fruits may be stored covered in the refrigerator for 2-3 days.
8. Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
9. Try this lively fruit salad as a light first course or as a dessert served with a scoop of tropical fruit sorbet and a splash of dark rum.
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