Skip to main content

See also:

The Art of the Salad: Caribbean Fruit Salad with Rum Dressing

The Art of the Salad: Caribbean Fruit Salad with Rum Dressing
The Art of the Salad: Caribbean Fruit Salad with Rum Dressing
Chef Larry Edwards/Casa de Cuisine

The sights and sounds of the Caribbean must be experienced by everyone during their lifetime. There is a definite magic to the islands. There is an aura of amore. With each step you take on the shifting sands of the pristine beaches, your mind becomes one with your soul. There is a reason why the natives of the Caribbean are always smiling (aside from the rum and ganga, which does help), it is because the food looks as good as it tastes and it gives the word "fresh" a whole new meaning.

You won't find this dish on any menu in the Caribbean, unless you happen to be a Chef there. True you will find fruit salads made from fresh locally grown fruit, but it is the dressing which won't make it on the menu (but the Chef's will be eating it in the back of the house). This dressing will bring out the tastes of the fruits unlike anything and it is very simple: rum, honey and lime juice! When I was stumbling around the islands as a young Chef and attempting to taste every type of rum being offered, I was taught to make this dressing. Now, every time I make a fruit salad this is the only dressing I will ever use.

I do not recommend chilling the salad before serving as chilling fruit retards the taste.

Ingredients needed to make Caribbean Fruit Salad with Rum Dressing (Serving size depends on how much fruit you use):

  • Pineapple, fresh and cubed
  • Strawberries, hulled and quartered
  • Kiwi fruit, peeled and sliced
  • Mango, pitted, peeled and cubed
  • Cherries, pitted and halved
  • Bananas, peeled and sliced
  • 1 lime, juice only
  • 2 Tbs. rum
  • 1 Tbs. raw honey

Steps:

  1. Combine all the fruit into a large non-aluminum bowl.
  2. In a small bowl whisk together the lime juice, rum and honey.
  3. Pour the dressing over the fruit and toss to coat.
  4. Let the fruit sit at room temperature at least 30 minutes before serving.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.