Trini Tropical Fruit Salad - cooking recipe

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

Preparation

In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil.
Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
Portion 1 c.
of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
Serve immediately.
The dressed tropical fruits may be stored covered in the refrigerator for 2-3 days.
Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
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.