Fruit Salad with Pineapple, Dark Rum and Our winning Secrete Ingredient


Love to eat pineapples? For you pineapple aficionados, here is a simple recipe to make fruit salad with pineapples, dark rum and our winning secrete ingredient for your guests next time you have a house party.

We had many great successes serving our fruit salad for our house guests. People always ask what’s in it that gave the surprising refreshing flavor. We play guessing games and eventually reveal the answer. It is always tons of fun to share the recipe and the secrete ingredient at the end.

Fruit Salad with Pineapple, Dark Rum and the winning Secrete Ingredient

Straight to Recipe


Shopping List l Tool List l Tips & Tricks l Recipe l Print Recipe

 

The secrete ingredient in this recipe is the fresh ginger zests.

Yes, these spicy little fresh ginger zests elevate the flavors. It transforms your palate from 2D to 3D.

Add to it, the mint, rum and lemon juice, it can’t possibly get better than this. Or can it?

Well, if you make it the day or two a head of time, it does get way better.

Ready to give it a try?

Here is our Fruit Salad with Pineapple, Dark Rum and fresh ginger zest recipe. Enjoy!


Click here for the Recipe.

Here is the list of the Tools and Ingredients we used to make this dish. Let us know how your turned out if you made it.


Shopping List

Pineapple
Fresh mint
Fresh ginger
Fresh seasonal fruits
Lemon or lime
Dark Rum, we like Mount Gay


Tool List

A large container with a lid. We prefer stainless steel restaurant trays. Why? It keeps ingredients very cold and fresh in the refrigerator.

A fruit knife
A cutting board

 


Recipe

Fruit Salad with Pineapple, Dark Rum and Our winning Secrete Ingredient


Print Recipe

Ingredients

Pineapple
Fresh mint
Fresh ginger
Lemon or lime, or both
Fresh seasonal fruits
Oranges, berries, kiwis, bananas, grapes, grapefruit, dragon fruit, persimmons, etc., anything works. Just go for the freshness and the fun.

Dark Rum, we like Mount Gay. If rum is not your cup of tea, try Cointreau.

 

Steps

Skin the fruits that need to be skinned.

Cut the fruits into chunks.

Filet your oranges by removing the internal skins and seeds.

Robert prefers to filet oranges. Iris takes the short cut and just cut into chunks with skin on and have seeds removed.

Chop the mints. Preserve a few leafs for decoration.

Peel the ginger with either a fruit peeler or a fruit knife then finely chop the ginger.

Add fruit chunks in the container.

Drizzle lemon or lime juice all over the ingredients.
Add ginger, mint and mix well.

Finally, add a generous dash of rum, decorate with mint leaves and serve.

Refrigerate over night in a closed container if time allows. This allows the flavors to mix and deepen.


Tips & Tricks

When filter the oranges or grapefruits, filet your oranges by removing the internal skins and seeds. Robert prefers to filet oranges. Iris takes the short cut and just cut into chunks with skin on and have seeds removed.

Refrigerate over night in a closed container if time allows. This allows the flavors to mix and deepen.

If rum is not your cup of tea, try Cointreau.


Print Recipe

Fruit Salad with Pineapple, Dark Rum and Hazardous Kitchen Secrete Ingredient

Print Recipe

Ingredients

  • Pineapple
  • Fresh mint
  • Fresh ginger
  • Lemon or lime, or both
  • Fresh seasonal fruits
  • Oranges, berries, kiwis, bananas, grapes, grapefruit, dragon fruit, persimmons, etc., anything works. Just go for the freshness and the fun.
  • Dark Rum, we like Mount Gay. If rum is not your cup of tea, try Cointreau.

Instructions

1

Skin the fruits that need to be skinned.

2

Cut the fruits into chunks.

3

Filet your oranges by removing the internal skins and seeds.

4

Robert prefers to filet oranges. Iris takes the short cut and just cut into chunks with skin on and have seeds removed.

5

Chop the mints. Preserve a few leafs for decoration.

6

Peel the ginger with either a fruit peeler or a fruit knife then finely chop the ginger.

7

Add fruit chunks in the container.

8

Drizzle lemon or lime juice all over the ingredients.

9

Add ginger, mint and mix well.

10

Finally, add a generous dash of rum, decorate with mint leaves and serve.

11

Refrigerate over night in a closed container if time allows. This allows the flavors to mix and deepen.

Notes

When filter the oranges or grapefruits, filet your oranges by removing the internal skins and seeds. Robert prefers to filet oranges. Iris takes the short cut and just cut into chunks with skin on and have seeds removed. Refrigerate over night in a closed container if time allows. This allows the flavors to mix and deepen. If rum is not your cup of tea, try Cointreau.

Did you make this recipe? We want to see it!

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