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1
Cut the top 1/3 off each of the 4 large acorn squashes, hollow out, leaving 1/2-inch thick walls.
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2
Spread lemon juice around the inside to prevent browning, save the meat for another recipe.
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3
These will be the serving bowls for you salad.
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4
Peel and cut plantains into 3/4-inch thick slices.
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5
Soak the slices in salted water for 30 minutes, drain, and pat dry.
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6
Heat oil in skillet, and fry plantains for 2-3 minutes, turning occasionally.
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7
Remove and transfer to a board, cover with paper towel.
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8
Flatten with the palm of you hand to about 1/2 the original thickness.
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9
Brush plantains with butter, sprinkle with garlic powder, salt, and cayenne.
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10
Grill over medium coals for 5 minutes, turning occasionally.
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11
Remove, slice into 1-2 inch pieces.
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12
Peel and cut grapefruit into bite size pieces.
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13
Peel, seed and slice papayas.
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14
Peel and slice mangoes.
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15
Cut scotch bonnet in half, remove seeds and stem.
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16
Mince.
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17
Be sure to wear gloves or use a baggie on the hand you use to hold the pepper.
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18
Combine grapefruit, papaya, mangoes, raisins, and coconut in a bowl.
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19
Mix minced scotch bonnet, lime juice, and brown sugar.
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20
Drizzle mixture over fruit and toss gently.
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21
Transfer the fruit salad to the four squash bowls.
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22
Top with heavy cream.
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23
Cover with plastic wrap and chill for 1/2 hour before serving.
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24
Top with crispy plantains.
