Recipe courtesy of Emeril Lagasse
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Citrus-Ginger Infusion:

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.

Citrus-Ginger Infusion:

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.)

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