DEVILED KIWIS WITH HABANERO-COCONUT MILK FRUIT SALAD

Fruit Salad

Ingredients Weight Measure
Bananas, peeled, medium dice 4 oz.
Mango, peeled, medium dice 4 oz.
Star fruit, unpeeled, medium dice 4 oz.
Papaya, medium dice 4 oz.
Papaya, small dice 4 oz.
Coconut puree 3 oz.
TABASCO® brand Habanero Sauce 2 tsp.
Mint leaf 1 ea.
Sea salt to taste

Deviled Kiwis

Ingredients Weight Measure
Tofu, silky firm 8 oz.
Yellow mustard 1 oz.
Cream cheese 2 oz.
Cocoa powder, light 1 Tbsp.
Dry mustard 2 tsp.
Hungarian paprika 2 tsp.
TABASCO® brand Original Red Sauce 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 4 tsp.
Scallion, minced 1 ea.
Sea salt to taste
Kiwis, peeled 12 ea.
Cocoa powder for garnish

Method

  1. For the Fruit Salad, take all cut fruit and place in a medium-sized stainless steel bowl. Add coconut puree and TABASCO® Habanero Sauce. At the last minute, mince the mint leaf and add to fruit. Gently fold all ingredients together. Check seasonings; add salt if needed. Cover and chill for at least 1 hour.
  2. For the Deviled Kiwis, place tofu, yellow mustard and cream cheese in food processor and blend for at least 1 minute. Add cocoa, dry mustard and paprika and blend 30 seconds. Add both TABASCO® Pepper Sauces and pulse 6 times.
  3. Place tofu mixture in a stainless steel bowl and fold in scallions. Check seasonings; add salt if needed.
  4. Cut each kiwi in half, top to bottom. Scoop out meat with a medium-sized melon baller, making an off-center hole like a deviled egg. Discard meat. Pipe tofu mixture with a medium star tip into kiwi shell, trying to achieve a deviled egg appearance. Chill until served.
  5. For each serving, on a white plate, lightly dust cocoa powder. Spoon approximately 2 oz. fruit salad in the center of the plate. Place two pieces of the deviled kiwi off-center of the fruit salad.

Yield: 12 servings