Strawberry Papaya and Tropical Fruit Salad with Rum Sauce
By Chef Susanna Foo

  • Ingredients

  • 1 small Strawberry Papayas
  • 2 Starfruit (Carambola)
  • 1 small Ataulfo Mango
  • 1 cup South African Baby Pineapples diced
  • 2 tablespoons Sugar depending on the sweetness of the fruit
  • 3 tablespoons Rum
  • 1/2 cup Raspberries
  • 1/2 cup Caramelized Kumquat Sauce (see recipe below)
  • 1/4 cup Almonds (blanched slices) toasted

  • Caramelized Kumquat Sauce

  • 1 cup Kumquats
  • 1/2 cup Sugar
  • 1/2 cup Water
  • 2 tablespoons Organic Limes juice freshly squeezed
  • 1 tablespoon Brandy

  • 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.