Calypso Fruit Salad
|Ripe bananas||7 Medium|
|Dairy sour cream||1 Cup (16 tbs)|
|Light rum||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Lime juice||2 Teaspoon|
|Canned peach halves||17 Ounce, drained, chilled|
|Box of strawberries||2 Pint|
|Frozen whole strawberries||40 Ounce, thawed and drained (2 Packages, 20 Ounce Each)|
Mash 1 banana with a fork and blend in the sour cream, rum, sugar, ginger, salt, and lime juice.
Refrigerate at least 1 hour.
At serving time arrange a bed of lettuce on a large serving platter.
Slice the remaining bananas lengthwise and lay on the lettuce.
Arrange the peach halves and strawberries on top, and cover with the chilled dressing.