Kickpoo Fruit Salad

Kickapoo Fruit Salad
(A glazed fruit salad with a kick.)

1 bottle raspberry wine
½ C dried chile spiced mango
8 oz fresh raspberries
1 bottle Pomegranate A Plenty juice
1 can mandarin oranges drained (reserve juice)
6 tbsp corn starch
2 organic peeled and diced fuji apples
2 pkg fresh cut mango
2 pkg fresh cut pineapple
1 pkg duet organic seedless grapes (1 ½ pounds)

The day before:
Dice chili mango slices into ¼ to ½ inch squares so as to make ½ C diced chile mango. Add enough raspberry wine to cover by about ½ inch and soak over night. Strain saving wine.

Kickapoo Glaze:
To pomegranate juice add reserved wine from chile mango, reserved mandarin orange juice and enough raspberry wine to equal 3 cups. Reserve 1 cup juice/wine mixture and bring remaining 2 cups to a slow boil. Meanwhile dissolve corn starch in the reserved juice/wine mixture. Slowly add corn starch mixture to boiling juice using a whisk at all times. Continue using whisk until mixture thickens and becomes a glaze. Chill. Put raspberries in food processor and pulse 2 or 3 times. Fold pulsed raspberries into chilled glaze.




Salad:
Place kickapooed diced mango in large bowl. Slice grapes and mandarin oranges in half. Dice fresh mangos, peeled apple and pineapple into chunks about the size of the sliced grapes. Toss all fruit with the chile mango. Fold in kickapoo glaze and chill for at least 2 hours for flavors to blend.






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