Chef Susanna Foo

Strawberry Papaya and Tropical Fruit Salad with Rum Sauce

Name: Strawberry Papaya and Tropical Fruit Salad with Rum Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Tropical
Ingredients: 1 small Strawberry Papaya; 2 starfruit (carambola); 1 small 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; 1 cup Kumquats; 1/2 cup sugar; 1/2 cup water; 2 tablespoons organic lime juice, freshly squeezed; 1 tablespoon brandy

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Cuisine

Tropical

Servings

4 servings

Prep Time

30 minutes

Cook Time

15 minutes

Ingredients

1 small Strawberry Papaya
2 starfruit (carambola)
1 small 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 lime juice, freshly squeezed
1 tablespoon brandy

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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 starfruit, 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).

Strawberry Papaya and Tropical Fruit Salad with Rum Sauce