Directions

1. Drain tropical fruit salad reserving 1/2 cup syrup. Cut each piece of fruit in half, place in small mixing bowl. Add oil, ginger, cloves and red pepper flakes; toss to coat well.
2. Place mixture in 9-inch metal pie pan; roast at 400ºF 30 minutes, stirring once. Remove from oven; pour lime juice over fruit to deglaze pan. Add green onions, toss to coat. Refrigerate 30 minutes or until ready to use.
   
3. Heat reserved syrup in 2-quart saucepan over medium-high heat, reducing to 1/4 cup. Remove from heat; cool slightly.
   
4. Beat cream cheese and reduced syrup, in medium bowl until well blended.
   
5. Coat inside of 24 mini muffin wells with vegetable oil. Place 1 won ton wrapper in each cup; pressing down to make cup shape. Lightly brush inside of won ton with vegetable oil. Bake at 350ºF for 5 to 6 minutes or until golden brown.
6. Using pastry bag, pipe cream cheese mixture into warm cups. Top each cup with 1/2 tablespoon roasted relish; sprinkle with lime zest.