Fruit: Island Fruit Salad
Source of Recipe
posted by kimberlyn59 at mimi's exchange
Recipe Introduction
"Wonderful salad with a really different and delicious dressing."
List of Ingredients
1 c. diced pineapple
1 c. diced mango
1/2 c. diced papaya
1 c. honeydew balls
1 c. sliced strawberries
1 c. sliced peaches
1/2 c. blueberries
1/2 c. raspberries
1 c. sliced bananas
1/4 c. citrus-ginger infusion (see recipe)
2 T. lime juice
1/4 c. toasted, flaked coconut
8 large wonton wrappers
2 T. 10X
1 c. whipping cream
1 T. 10X (confertioner's sugar)
2 T. coconut rum
vegetable oil for frying
Recipe
Preheat oil to 360 degrees.
In a large bowl, combine fruit, infusion and lime juice and set aside.
Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel-lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside w/ the 10X.
Combine the cream and the 10X. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
--- Citrus-Ginger Infusion ---
2 1/2 c. water
5 c. sugar (I used Splenda and it wasn't thick, but tasted great!)
2 c. chopped lemon grass
1/2 c. julienned fresh ginger
4 lemons, zested and juiced
Combine all ingredients in a large saucepan. Bring to a boil, stirring until all the sugar dissolves. Remove from the heat and let cool.
Strain through a fine mesh sieve into a clean container. It will keep in the refrigerator for 2 weeks.
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