I’m calling this Hawaiian fruit because I can get all these fruits in my backyard or within at the farmer’s market in town. I’ve taken an old recipe I had for rum spiked fruit salad and changed it to the point that the only similarity is the rum .
It’s basically a bunch of fruit grown here in Hawaii. Now, you can substitute fruits, and if you like coconut, please add some shaved coconut. Unfortunately, I’m allergic, so… none for this recipe. The secret is the rum .
1 pineapple, peeled cored and cut in bite size pieces.
1 ripe papaya, peeled, seeds scooped out and cut into bite size pieces. Clean and reserve seeds.
1 ripe mango, peeled and cut into bite size pieces
1 cup of lychee, peeled and seeded, cut in half
1/2 cup rum
2 tbsp dark brown sugar
1/4 tsp cinnamon
1/8 tsp vanilla
Put all the fruit in a bowl and mix. Stir in remaining ingredients. (option: Sprinkle about 2 tbsp papaya seed on top, adds color and crunch, but some people might not like it). Chill in fridge for about 3-4 hours.
Serve over or with vanilla ice cream. The photo above is from wikipedia, I’ll take my own soon.
(other fruits you could use: Mountain apples, star fruit, banana, guava. Heck, use any fruit, it has rum )