Ingredients Weight Measure
Sugar 1 cup
Water 4 Tbsp.
Lime juice 1 tsp.
Myer's® Dark Rum 1/2 cup
Ginger, fresh, peeled & julienne 1/2 oz.
Cinnamon stick 1 ea.
Nutmeg, fresh, grated 1 pinch
TABASCO® brand Habanero Sauce 1/2 tsp.
Lime, zested and juiced 1 ea.
Mangoes, peeled and cut into 1/2" cubes 6 ea.
Bananas, green, peeled and cut into 1/2" cubes 4 ea.
Canned pineapple chunks, drained well 20-oz. can
Coconut, sweetened, shredded 1/2 cup


  1. In a small saucepan, stir the sugar, water and lime juice together. Dip a pastry brush in water and wash down the sugar on the sides of the pan.
  2. Without stirring or agitating, over medium-high heat, bring to a boil and cook until the mixture starts to turn a golden color around edges.
  3. Watch closely until mixture turns to a medium amber color, turn off heat and remove pan.
  4. Carefully add rum to pot and stir.
  5. In stainless steel bowl, add the ginger, cinnamon stick and nutmeg. Pour caramel syrup into bowl. Add TABASCO® Habanero Sauce and stir well.
  6. Let the mixture sit for at least 3 hours or overnight in the refrigerator to thicken. (This will allow ginger and cinnamon flavors to seep into the mixture).
  7. Blanch the lime zest for 5 minutes in boiling water and drain, reserving the lime zest. Set aside.
  8. Pour the juice from the lime into the caramel syrup to thin it out and stir. Strain the syrup.
  9. Place all cut fruit in a bowl and pour syrup over it and toss to coat. Cover and refrigerate for 5 minutes.
  10. Add coconut and blanched lime zest and toss again to combine. Spoon into individual bowls or over vanilla ice cream.

Yield: 12 servings