Food Network: Island Fruit Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Island Fruit Salad
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 cup diced pineapple
1 cup diced mango
1/2 cup diced papaya
1 cup honeydew balls
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

Directions
Preheat a fryer to 360 degrees F.

In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries,

peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix
well 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 with powdered sugar.

Combine the cream and the powdered sugar. 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.

Ingredients
Citrus-Ginger Infusion:
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

Directions
Combine the water, sugar, lemon grass, ginger, and
lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar
dissolves. Remove from the heat and let cool.

Strain through a fine mesh sieve into a clean container and reserve for the
daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to
flavor dressings or drizzle over fresh fruit.)