Tropical Fruit Compote With
Warm Coconut-Rum Dressing Serves 4 Perhaps the best way to end a Pacific-inspired meal is with a simple salad of Pacific Islanders’ exotic fruits. Although red bananas are more tropical, and perhaps a bit sweeter, yellow ones will substitute nicely. Islanders take the preparation of coconut milk seriously, performing the task every day. If you don’t have time to scrape and wring this tough nut, canned coconut milk will work equally well.
Prep Time: 10 minutes
Cooking Time: 3 minutes
1 ripe mango, peeled, pitted and sliced
1 ripe papaya, peeled, seeded and cut into strips
2 teaspoons spiced rum
1/4 cup each coconut milk and rice milk, or 1/2 cup coconut milk
1 teaspoon grated ginger, squeezed for juice
Pinch of sea salt
Spearmint sprigs to garnish
1. Combine rum, coconut milk, rice milk, ginger and salt in a small pot. Heat 3 minutes over low heat or until warmed through, stirring to prevent sticking. Arrange fruit in 4 small, shallow bowls and drizzle with sauce. Garnish and serve.
