• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B6, C, E
MineralsCalcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup diced pineapple

  2. 1 cup diced mango

  3. 1/2 cup diced papaya

  4. 1 cup honeydew balls

  5. 1 cup sliced strawberries

  6. 1 cup sliced peaches

  7. 1/2 cup blueberries

  8. 1/2 cup raspberries

  9. 1 cup sliced bananas

  10. 1/4 cup citrus ginger infusion (see first recipe of this show)

  11. 2 tablespoons lime juice

  12. 1/4 cup toasted, flaked coconut

  13. Oil, for frying

  14. 8 large square wonton wrappers

  15. 2 tablespoons powdered sugar

  16. 1 cup whipped cream

  17. 1 tablespoon powdered sugar

  18. 2 tablespoons coconut rum

  19. 2 1/2 cups water

  20. 5 cups granulated sugar

  21. 2 cups chopped lemon grass

  22. 1/2 cup julienned fresh ginger

  23. 4 lemons, zested and juiced

Instructions Jump to Ingredients ↑

  1. Preheat a fryer to 360 degrees F.

  2. In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.

  3. 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 .

  4. 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.

  5. 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.

  6. 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.

  7. 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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