Trini Tropical Fruit Salad

• 2 tablespoons fresh coconut milk
• 2 tablespoons malt vinegar
• 1 tablespoon dark rum
• 1 tablespoon fresh lime juice
• 1/4 teaspoon seeded and minced fresh jalapeno chile
• 3 tablespoons peanut oil
• 1 medium ripe papaya, peeled,seeded,and cut into large chunks (about 2 pounds)
• 1 medium ripe mango, pitted,peeled,and cut into large chunks
• 1 medium ripe banana, peeled and sliced 1/4 inch thick
• 1 kiwi, peeled and sliced 1/4 inch thick
• 1/2 cup toasted cashews
• 2 tablespoons grated fresh coconut
• 1/2 teaspoon chopped fresh cilantro

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.

fresh coconut milk, malt vinegar, dark rum, lime juice, jalapeno chile, peanut oil, papaya, mango, banana, kiwi, cashews, fresh coconut, fresh cilantro

Taken from www.food.com/recipe/trini-tropical-fruit-salad-47039 (may not work)