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.
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
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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By Lorelei Lee
Dallas, TX
on August 09, 2009
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While the citrus-ginger infusion tasted delicious on its own, it didn't seem to add much flavor to the fruit. Meanwhile, the water it adds makes the fruit break down and get mushy sooner than it otherwise would. Next time, I would skip the infusion. The fruit is spectacular and sweet enough on its own. Loved the coconut-rum whipped cream. Loved the fried "bowls"; I could not find wonton wrappers, so I substituted eggroll wrappers from the produce section of the supermarket. I had to trim them with a sharp knife to get them small enough, but that was easy, and they were super-fast and easy to fry. When done, they were ethereally light and delicious with their dusting of powdered sugar, a nice accompaniment to the fruit.
By Dee Nusser
Fallbrook, CA
on September 13, 2008
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Just a word... the Citrus-Ginger Infusion will be very very hot when done, and will take a very long time to cool down.
I even stuck it in the freezer after letting it sit for over an hour on the counter- was still pretty hot but had to use it anyway as I was out of time.
So, make it a day ahead of time, or at least 3 hours before you'll need to use it.
By melissadel_4683707
Severna Park, MD
on July 13, 2007
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WOW! I made this last weekend for a beach party picnic with friends and it was gobbled up with almost none to spare! All of the colors from the different fruits made a lovely presentation, and the addition of the lemongrass/ginger syrup was magical. Absolutely delicious!!
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