RCI-DS.004.0293.001
Trini Tropical Fruit Salad
Trini Tropical Fruit Salad from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- seeded and minced fresh jalapeno chile1/4 teaspoon
- 3 tablespoons
- ripe papaya1 mediumpeeled,seeded,and cut into large chunks (about 2 pounds)
- ripe mango1 mediumpitted,peeled,and cut into large chunks
- ripe banana1 mediumpeeled and sliced 1/4 inch thick
- kiwi1 unitpeeled and sliced 1/4 inch thick
- 1/2 cup
- 2 tablespoons
- 1/2 teaspoon
Method
1
Whisk together coconut milk, malt vinegar, dark rum, fresh lime juice, and minced jalapeno chile in a small bowl until well combined, then slowly whisk in peanut oil to emulsify the dressing.
2
Cut the medium papaya in half lengthwise, scoop out seeds, peel away the skin, and cut the flesh into large chunks about 2 inches in size.
3
Pit the mango by slicing along both sides of the large central pit, then peel away the skin and cut the flesh into large chunks.
4
Peel the banana and slice it into 1/4-inch-thick rounds.
5
Peel the kiwi and slice it into 1/4-inch-thick rounds.
6
Arrange the papaya chunks, mango chunks, banana slices, and kiwi slices in a large serving bowl, distributing each fruit evenly.
7
Pour the prepared dressing over the fruit and gently toss to coat all pieces evenly, being careful not to crush the softer fruits.
8
Scatter toasted cashews and grated fresh coconut over the top of the salad.
9
Sprinkle the chopped fresh cilantro as a final garnish and serve immediately.