ISLAND FRUIT SALAD

Island Fruit Salad image

Provided by Emeril Lagasse

Time 45m

Yield 8 servings

Number Of Ingredients 23

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1 cup sliced strawberries
1 cup sliced peaches
1/2 cup blueberries
1/2 cup raspberries
1 cup sliced bananas
1/4 cup citrus ginger infusion (see first recipe of this show)
2 tablespoons lime juice
1/4 cup toasted, flaked coconut
Oil, for frying
8 large square wonton wrappers
2 tablespoons powdered sugar
1 cup whipped cream
1 tablespoon powdered sugar
2 tablespoons coconut rum
1 cup diced pineapple
1 cup diced mango
1/2 cup diced papaya
1 cup honeydew balls
2 1/2 cups water
5 cups granulated sugar
2 cups chopped lemon grass
1/2 cup julienned fresh ginger
4 lemons, zested and juiced

Steps:

Preheat a fryer to 360 degrees F.
In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)