Calypso Fruit Salad

From Pleasures of the Carribean by Sharon O'Connor

A light dessert or refreshing side salad dish with a little rum and bitters to bring out the fresh flavor of juicy tropical fruits.

• 2 tablespoons fresh lime or orange juice
• 2 tablespoons rum
• 1 teaspoon Angosura bitters
• 2 tablespoons light brown sugar
• 3 tangerines or 2 oranges, peeled and segmented
• 1 mango, peeled, pitted, and diced (see Cook's Tip)
• 1 papaya, peeled, seeded and sliced
• 2 kiwis, peeled and sliced
• 1/2 pineapple, peeled, cored and diced
• 2 bananas, peeled and thinly sliced
• 2 tablespoons finely chopped candied ginger or toasted coconut

1. In a large bowl, whisk together the juice, rum, bitters, and sugar. Add all the fruit except the bananas and toss gently to mix.

2. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.

3. To serve, add the banana slices and sprinkle with the ginger or coconut

Makes 6-8 servings

Cook’s Tips:
To dice a mango, hold it upright on a cutting board with a narrow side facing you. Using a large knife, cut off 1 "face" (the flat side) of the fruit. Repeat on the other flat side. Score the flesh into squares and push each half inside out so it looks like a hedgehog. Lay your knife flat and cut off each square.