Island Fruit Salad

Recipe Ingredients

1 cup	146g / 5.1oz	Diced pineapple
1 cup	146g / 5.1oz	Diced mango
1/2 cup	73g / 2.6oz	Diced papaya
1 cup	237ml	Honeydew balls
1 cup	237ml	Sliced strawberries
1 cup	237ml	Sliced peaches
1/2 cup	118ml	Blueberries
1/2 cup	118ml	Raspberries
1 cup	237ml	Sliced bananas
1/4 cup	59ml	Citrus-Ginger Infusion - (listed below)
2 tablespoons	30ml	Lime juice
1/4 cup	23g / 0.8oz	Toasted flaked coconut
		Oil - for frying
8		Large square wonton wrappers
2 tablespoons	30ml	Powdered sugar
1 cup	237ml	Whipped cream
1 tablespoon	15ml	Powdered sugar
2 tablespoons	30ml	Coconut rum
		Citrus Ginger Infusion
2 1/2 cups	592ml	Water
5 cups	990g / 34oz	Granulated sugar
2 cups	292g / 10oz	Chopped lemon grass
1/2 cup	118ml	Julienned fresh ginger
4		Lemons - zested and juiced

Recipe Instructions

Preheat a fryer to 360 degrees.

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.

For the 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.)

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F15) - from the TV FOOD NETWORK

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