Trini Tropical Fruit Salad

Trini Tropical Fruit Salad Recipe - Caribbean Cuisine

Region / culture: Caribbean | Servings: 4

Introduction

Trini Tropical Fruit Salad is a refreshing and vibrant dish that combines the tropical flavors of papaya, mango, banana, and kiwi with a tangy and slightly spicy dressing. This salad is perfect for a light first course or as a sweet ending to a meal.

History

Trini Tropical Fruit Salad is a popular dish in Trinidad and Tobago, where the abundance of fresh tropical fruits inspired this colorful and flavorful salad. The combination of fruits and the unique dressing make this dish a favorite among locals and visitors alike.

Ingredients

2 tbsp fresh coconut milk
2 tbsp malt vinegar
1 tbsp dark rum
1 tbsp fresh lime juice
0.25 tsp seeded and minced fresh jalapeno chile
3 tbsp peanut oil
1 medium ripe papaya, peeled, seeded, and cut into large chunks (about 2 lb (907 g))
1 medium ripe mango, pitted, peeled, and cut into large chunks
1 medium ripe banana, peeled and sliced 0.25 inch thick
1 kiwi, peeled and sliced 0.25 inch thick
0.5 cup toasted cashews
2 tbsp grated fresh coconut
0.5 tsp chopped fresh cilantro

How to prepare

In a 3 qt (2.84 liter) stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
Continue whisking the mixture while slowly pouring in the peanut oil.
Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
Divide the dressed fruits into 1 cup portions per serving, and garnish with the cashews, coconut, and cilantro.
Serve immediately.
Cover and store the dressed tropical fruits in the refrigerator for 2–3 days.
Keep the cashews, coconut, and cilantro separate, and garnish just before serving.
Enjoy this vibrant 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.

Variations

Add diced pineapple or star fruit for additional tropical flavors.
Substitute the cashews with toasted almonds or macadamia nuts.
Drizzle honey or agave nectar over the salad for extra sweetness.

Cooking Tips & Tricks

Make sure to use ripe fruits for the best flavor and texture.

- Toasting the cashews adds a delicious crunch to the salad.

- Adjust the amount of jalapeno to suit your spice preference.

- Serve the salad immediately after preparing for the freshest taste.

Serving Suggestions

Serve the Trini Tropical Fruit Salad as a light first course or as a dessert with a scoop of tropical fruit sorbet.

Cooking Techniques

Whisking the dressing ensures that it emulsifies properly.

- Gently toss the fruits in the dressing to coat them evenly.

- Garnish the salad just before serving to maintain the freshness of the ingredients.

Ingredient Substitutions

Use apple cider vinegar or white wine vinegar instead of malt vinegar.

- Substitute rum with pineapple juice for a non-alcoholic version.

- Replace peanut oil with olive oil or coconut oil.

Make Ahead Tips

Prepare the dressing and chop the fruits ahead of time, but toss them together just before serving to prevent the fruits from becoming soggy.

Presentation Ideas

Serve the Trini Tropical Fruit Salad in individual bowls or on a large platter garnished with fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Pair the salad with grilled seafood or jerk chicken for a complete Caribbean-inspired meal. Serve with a glass of chilled white wine or a tropical fruit cocktail.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. Do not freeze the salad as the fruits will become mushy when thawed. Reheat the salad in the microwave for a few seconds to take the chill off before serving.

Nutrition Information

Calories per serving

Calories: 290 per serving

Carbohydrates

Carbohydrates: 28g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 80% of daily value per serving

Vitamin A: 25% of daily value per serving

Alergens

Contains peanuts and tree nuts (cashews and coconut)

Summary

Trini Tropical Fruit Salad is a nutritious dish rich in vitamins and minerals, with a good balance of carbohydrates, fats, and proteins. It is a healthy and delicious option for a light and refreshing meal.

Summary

Trini Tropical Fruit Salad is a delightful and nutritious dish that captures the flavors of the Caribbean. With a tangy dressing, ripe fruits, and crunchy cashews, this salad is a perfect balance of sweet, savory, and spicy flavors. Enjoy this vibrant dish as a light appetizer or a refreshing dessert for a taste of tropical paradise.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in Trinidad and Tobago. I had always loved cooking, even from a young age, and I would spend hours in the kitchen with my mother, watching her prepare delicious meals for our family.

One day, as I was rummaging through my mother's old recipe box, I stumbled upon a worn and tattered piece of paper that caught my eye. It was a recipe for Trini Tropical Fruit Salad, a dish I had never heard of before. Intrigued, I asked my mother about it, and she told me that it was a recipe that had been passed down through generations in our family.

She explained that the recipe was a blend of fresh tropical fruits, tossed in a tangy and sweet dressing made from lime juice, honey, and a touch of rum. It was a dish that was perfect for hot summer days, when the sun beat down relentlessly and the air was thick with humidity. The combination of cool, juicy fruits and zesty dressing was like a burst of sunshine in every bite.

I decided then and there that I had to make this dish for myself. I gathered all the ingredients I needed and set to work in the kitchen, following the recipe carefully and adding my own special touch here and there. As the fruits were chopped and the dressing was mixed, the scent of lime and honey filled the air, making my mouth water in anticipation.

When the dish was finally ready, I took a small taste and was immediately transported to a tropical paradise. The sweetness of the fruits combined with the tartness of the dressing was a perfect balance of flavors, and I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made Trini Tropical Fruit Salad countless times, each time tweaking the recipe slightly to suit my own tastes. I have shared it with friends and family, who have all marveled at the unique and refreshing combination of flavors.

I still have that original recipe card tucked away in my recipe box, a reminder of the day I discovered a dish that would become a staple in my culinary repertoire. It serves as a link to my past, to my childhood in Trinidad and Tobago, and to the generations of women who came before me, passing down their knowledge and love of cooking.

As I sit here now, preparing to make another batch of Trini Tropical Fruit Salad, I can't help but feel grateful for the gift of this recipe. It has brought me joy and satisfaction over the years, and I know that it will continue to do so for many years to come. Cooking is not just a hobby for me, it is a way of connecting with my heritage, with my family, and with the flavors of the world. And for that, I will always be grateful.