Strawberry Papaya and Tropical Fruit Salad with Rum Sauce

Directions

Peel the papaya, cut it in half and scoop out and discard the seeds. Cut each half on the diagonal into 6 slices. Divide and arrange the slices on each of 4 dessert plates.

Cut off a thin slice from the top and bottom ends of the star fruit, then trim 1/8 inch from each edge of the star. (The skin at the edges is darker and the fruit will look prettier if it is removed.) Slice each fruit into 8 pieces. Place 4 pieces of star fruit on each plate.

Peel, pit, and dice the mango and place in a medium bowl. Add the pineapple. Stir in the sugar, the rum, and the raspberries. Spoon some of this mixture over each plate of fruit.

Top each plate with 2 tablespoons of Caramelized Kumquat Sauce. Sprinkle with toasted almonds and serve chilled or at room temperature.

Caramelized Kumquat Sauce

Wash the kumquats well. With a sharp knife, slice them into rounds about 1/4 inch thick. Pick out the seeds with the tip of a paring knife. Set the slices aside.

In a medium-heavy saucepan or a skillet, heat the sugar with 2 tablespoons of the water over medium heat. Cook, stirring often, until the sugar has melted, turns light brown, and is caramelized (220 degrees on a candy thermometer).

Carefully but quickly add the kumquat slices to the pan, stirring to coat them with the caramel. Add the remaining 6 tablespoons water and continue to cook, stirring, until all the sugar is dissolved, 2-3 minutes.

Add the lime juice and cook, stirring often, until the mixture comes to a boil. Remove from the heat. When the sauce is cooled, stir in the brandy. The sauce can be refrigerated in a sealed glass jar for up to 2 weeks.

Sauce makes 1 1/2 cups.