1 cup Ripe pineapple, medium diced
1 cup Ripe papaya, medium diced
1 cup Ripe mango, medium diced
¼ cup Dark rum
¼ cup Extra virgin olive oil
½ Small red onion, diced
½ bunch Cilantro, rough chopped
1 Fresh chili pepper, chopped fine (optional)

Method

Remove skin and seeds from papaya and mango, and then remove exterior rind from the pineapple with a knife. Cut away core of the pineapple. Place diced fruit in a mixing bowl with diced red onion and chopped cilantro. Add dark rum, olive oil and hot pepper. Stir frequently. Let sit 20 minutes before serving.

Coconut Rice
Serves 4

Ingredients:

1 tablespoon Olive oil
1 cup Vidalia onion, chopped
1 teaspoon Garlic, minced
1½ cups Long grain rice
¼ cup Coconut milk
3 cups Water
1 tablespoon Coco Lopez (optional)
2 tablespoons Kosher salt
½ teaspoon Black pepper
1 teaspoon Ground cumin
½ cup Chives, chopped

Method
In a heavy skillet, heat the oil over medium-high heat. Add the onion and stir for 3 minutes or until onions turn translucent. Add the garlic and stir to blend. Add rice and all the liquids and spices. Stir well and bring to a boil, then reduce to a simmer. Cover and let simmer for 20 minutes. Remove lid. Just before serving fluff with a fork and add chopped chives.