Trini Tropical Fruit Salad

From Recidemia
Jump to: navigation, search



  • 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


  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. of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
  5. Serve immediately.
  6. The dressed tropical fruits may be stored covered in the refrigerator for 2–3 days.
  7. Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
  8. 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.

See also