Fruits of the Tropics Salad

From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  medium pineapple
• 1 (14 ounce) can guava shells in syrup (i.e., guava halves)
• 2  medium bananas, sliced and divided
• 1  large mango, peeled, pitted and diced
• 4  ounces ginger, preserved
• 2  tablespoons ginger syrup (from the preserved ginger)
• 4  tablespoons  thick coconut milk
• 2  teaspoons sugar
• 1⁄2 teaspoon nutmeg, freshly grated
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 coconut, cut in strips, to decorate

Directions

1. Peel, core and cube the pineapple, and place in a serving bowl. Reserving the liquid, drain and chop the guavas. Toss the guavas into the serving bowl with one of the bananas and the mango.
2. Chop the preserved ginger and add to the pineapple mixture.
3. Pour 2 tablespoons of the ginger syrup, and the reserved guava syrup into a blender or food processor and add the other banana, the coconut milk and the sugar. Blend to form a smooth creamy puree.
4. Pour the banana and coconut mixture over the fruit, add a little grated nutmeg and a sprinkling of cinnamon. Serve chilled, decorated with strips of coconut.