8 cups (900 g) 2 lb ripe pineapple
1 mango or small papaya
1 guava or banana, sliced
1 passion fruit or pomegranate
4 lychees or rambutans
1 kiwi fruit
1 mango or small papaya
1 guava or banana, sliced
1 passion fruit or pomegranate
4 lychees or rambutans
1 kiwi fruit
method
1. Cut the pineapple in half lengthways, with the leaves attached. Remove the core in a wedge from each half and discard.
2. Cut out the flesh, cut into small chunks and place in a bowl. Scrape out the remaining flesh and juice with a spoon and add to the bowl.
3. Peel the mango or papaya and discard the stone or seeds.
4. Cut the flesh into cubes and add to the pineapple with the guava or banana.
5. Cut the passion fruit or pomegranate in half, and scoop out the seeds with a teaspoon. Add the seeds to the pineapple.
6. Peel the lychees or rambutans and cut in half.
7. Remove-the stones and add to the bowl of fruit.
8. Peel the kiwi fruit and cut the flesh into round slices.
9. Add to the bowl of fruit and stir.
10. Spoon the fruit salad into the pineapple halves.
11. Cover and refrigerate until required.
2. Cut out the flesh, cut into small chunks and place in a bowl. Scrape out the remaining flesh and juice with a spoon and add to the bowl.
3. Peel the mango or papaya and discard the stone or seeds.
4. Cut the flesh into cubes and add to the pineapple with the guava or banana.
5. Cut the passion fruit or pomegranate in half, and scoop out the seeds with a teaspoon. Add the seeds to the pineapple.
6. Peel the lychees or rambutans and cut in half.
7. Remove-the stones and add to the bowl of fruit.
8. Peel the kiwi fruit and cut the flesh into round slices.
9. Add to the bowl of fruit and stir.
10. Spoon the fruit salad into the pineapple halves.
11. Cover and refrigerate until required.
serving amount
serves 4 - 6
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