Parrot Bay Fruit Salad

With the fourth of July here already, it’s time to think of eating out doors. I know I’ve covered lots of salads and picnic foods here on this blog, but I don’t recall doing much in the way of fruit salads. So, because the where is hot, there’s sales on fruit, and the rum supply is ample… let’s get some things tossed together and put on ice.

Here’s what you’ll need:

  • ½ of a pineapple
  • 2 bananas
  • 2 navel oranges
  • 2 kiwi
  • 1 mango
  • 3 tablespoons Parrot Bay coconut rum

Peel, halve, and core your pineapple. Dice up half of it and toss it in the bowl. Peel and slice up the kiwi fruits, and peel, pit and cut up as best you can that mango. I say this which the experience that dicing these stone fruits can be very dicey indeed. Peeling and slicing your bananas is simplicity itself in comparison, so go and do that now…. Tossing the slices in the bowl.

Now for something creative. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.

Now, splash this collection of fruits with the coconut rum, about three tablespoons or so, and let this sit in the fridge for a ½ hour or so letting all the flavors meld.

Serve this with a light topping of whipped cream if you like that, or, chiffonade of fresh mint leaves for a slightly different sensation.

fruit-salad

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