Island fruit salad

Delight your taste buds with a refreshing Island Fruit Salad bursting with tropical flavors. Enjoy a colorful mix of fresh fruits for a vibrant culinary experience.

Ingredients:

• 1 cup sliced strawberries
• 1 cup sliced peaches
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 cup sliced bananas
• 1/4 cup citrus ginger infusion (see first recipe of this show)
• 2 tablespoons lime juice
• 1/4 cup toasted, flaked coconut
• Oil, for frying
• 8 large square wonton wrappers
• 2 tablespoons powdered sugar
• 1 cup whipped cream
• 1 tablespoon powdered sugar
• 2 tablespoons coconut rum
• 1 cup diced pineapple
• 1 cup diced mango
• 1/2 cup diced papaya
• 1 cup honeydew balls
• 2 1/2 cups water
• 5 cups granulated sugar
• 2 cups chopped lemon grass
• 1/2 cup julienned fresh ginger
• 4 lemons, zested and juiced

Instructions:

1. Preheat a deep fryer to 180 °C.
2. In a large mixing bowl, toss together pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger-infused honey, and lime juice. Stir well and set aside.
3. Take a wonton wrapper and place it in a large ladle. Press it down with a smaller ladle and submerge it in the hot oil. Fry until it turns golden brown, removing the second ladle once it holds its shape. Take it out of the oil and let it drain on a paper towel-lined plate. Repeat the process with the remaining wrappers. While the wrappers are still warm, dust the insides with powdered sugar.
4. In a bowl, mix together cream and powdered sugar. Whip until soft peaks form. Add rum and continue to whip until medium peaks form. Just before serving, sprinkle the fruit with toasted coconut, and toss gently.
5. Arrange the wrapper in a decorative martini or margarita glass, or on a plate. Fill with the fruit salad and dollop some whipped cream on top.
6. In a large saucepan, combine water, sugar, lemongrass, ginger, lemon juice, and lemon zest. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow it to cool.
7. Strain the mixture through a fine mesh sieve into a clean container and save it for the daiquiris. This infusion can be refrigerated and stored for up to 2 weeks. It can also be used to flavor dressings or drizzled over fresh fruit.

Summary:

• Calories: 10332 kcal
• Fat: 512 g
• Protein: 50 g
• Carbs: 1450 g
• Potassium: 4436 mg
• Magnesium: 387 mg