Trini Tropical Fruit Salad

Ingredients

 * 2 tablespoons fresh coconut milk
 * 2 tablespoons malt vinegar
 * 1 tablespoon dark rum
 * 1 tablespoon fresh lime juice
 * 1/4 teaspoon seeded and minced fresh jalapeno chile
 * 3 tablespoons peanut oil
 * 1 medium ripe papaya, peeled,seeded,and cut into large chunks (about 2 pounds)
 * 1 medium ripe mango, pitted,peeled,and cut into large chunks
 * 1 medium ripe banana, peeled and sliced 1/4 inch thick
 * 1 kiwi, peeled and sliced 1/4 inch thick
 * 1/2 cup toasted cashews
 * 2 tablespoons grated fresh coconut
 * 1/2 teaspoon chopped fresh cilantro

Directions

 * 1) In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
 * 2) Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil.
 * 3) Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
 * 4) Portion 1 c. of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
 * 5) Serve immediately.
 * 6) The dressed tropical fruits may be stored covered in the refrigerator for 2–3 days.
 * 7) Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
 * 8) Try this lively fruit salad as a light first course or as a dessert served with a scoop of tropical fruit sorbet and a splash of dark rum.