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Strawberry Papaya Tropical Fruit Salad with Kumquat 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.