Summary

Ingredients

• 1 m. Pineapple (baby pineapple), ripe
• 1 mango (s), ripe
• 1 large banana (s)
• 3 tablespoon lemon juice, freshly squeezed
• 8 physalis
• 1 papaya
• 1 pitahaya (s)
• 1 vanilla pod, the pulp it
• 150 ml cream
• 1 pinch ginger
• 1 pinch cinnamon
• 1 orange (s), untreated, juice and zest it
• 1 lemon (s), untreated, remove the zest it
• 150 g couverture, whole milk
• 150 g chocolate couverture, dark
• 2 tablespoon Cointreau
• 1 carambola (s)

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Instructions

1. Peel and halve the pineapple and cut out the stalk in a wedge shape. Peel the mango, remove the flesh along the core with the knife. Cut everything into bite-sized pieces. Peel the banana, cut into 2 cm long pieces and drizzle with lemon juice.
2. Free the physalis from the outer leaves. Peel the papaya, cut in half, scrape out the core with a spoon and cut the pulp into bite-sized pieces. Wash the star fruit and pitahaya and cut into bite-sized pieces. Cover the fruit and put in a cool place.
3. For the sauce, bring the cream to the boil together with the vanilla pulp, ginger, cinnamon, oranges, lemon peel and orange juice. Pass through a sieve. Put the seasoned cream in a saucepan and put it back on the stove.
4. Coarsely chop the couverture, gradually dissolve it in the hot spicy cream, remove from the stove and stir in the Cointreau. Put the fruits on skewers and pull them through the fondue sauce.