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. ---------------------------------------------------------------------------
Nutrition
Ingredients
