Trini Tropical Fruit Salad

This salad is the recommended accompaniment to The "Trini" Burger (also posted on this site). Both recipes are in "Burger Meisters" a cookbook by Marcel Desaulniers. The recipes are attributed to Arnym Solomon.

• Ready In: 25 mins
• Serves: 4

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

Directions

1. In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
2. Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil.
3. Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
4. Portion 1 c.
5. of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
6. Serve immediately.
7. The dressed tropical fruits may be stored covered in the refrigerator for 2-3 days.
8. Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
9. 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.