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1
Preheat a fryer to 360 degrees F.
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2
In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice.
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3
Mix well and set aside.
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4
Place a wonton wrapper inside a large ladle.
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5
Press the wrapper down with a smaller ladle and immerse in the hot oil.
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6
Fry until golden brown, releasing the second ladle once it will hold its shape.
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7
Remove from the oil and drain on a paper towel lined plate.
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8
Repeat with the other wrappers.
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9
While the wrappers are still hot, sprinkle the inside with powdered sugar.
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10
Combine the cream and the powdered sugar.
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11
Whip until soft peaks form.
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12
Add the rum and whip to medium peaks.
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13
Right before serving, sprinkle the fruit with the toasted coconut and toss again.
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14
Place the wrapper either in a decorative martini or margarita glass, or on a plate.
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15
Fill with fruit salad and top with some whipped cream.
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16
Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan.
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17
Bring to a boil, stirring until the sugar dissolves.
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18
Remove from the heat and let cool.
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19
Strain through a fine mesh sieve into a clean container and reserve for the daiquiris.
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20
(Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)
