Tropical fruit bowl
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced fresh pineapple |
| 1 | medium | Papaya -- peel, seed & dice |
| 1 | Mango or peach -- peel, seed | |
| & dice | ||
| 1 | Kiwi fruit, peeled -- in inch rounds | |
| 2 | Bananas, peeled and sliced | |
| Diagonally -- 1/2-inch | ||
| Thick | ||
| Honey-Rum Dressing - | ||
| ¼ | cup | Honey |
| 2 | tablespoons | Rum |
| 1 | tablespoon | Lime juice |
| ⅛ | teaspoon | Ground ginger |
Directions
1. Lightly mix pineapple, papaya, mango, kiwi, and their juices with Honey-Rum Dressing in a large bowl. Cover and refrigerate 2 to 3 hours. 2.
Mix in bananas and serve immediately in a glass bowl. Honey-Rum Dressing: Pour honey into a small bowl; gradually add rum and lime juice, then ginger. Mix until well blended. Makes about ½ cup.
Recipe By : the California Culinary Academy From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst File
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