Tropical Fruit Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 piece (s) coconut
- 1 pineapple, (baby pineapple)
- 1 prickly pear (s) or pitahaya
- 1 mango (s) or papaya
- 2 passion fruit (s)
- 4 physalis
- 4 litchi (s) or rambutan
Print Recipe
Pin Recipe Instructions
- Always hit the center of the coconuts with the back of a large knife until they break open. Remove the water.
- Cut off the baby pineapple at the head and foot. Peel, quarter and cut into pieces with a saw knife.
- Decapitate the prickly pear or pitahaya at the top and bottom. Slightly cut into the shell and peel it off, then quarter and cut into small pieces.
- Peel the mango and cut the pulp down to the left and right of the stone. Roll the dice. Peel the papaya, remove the seeds and cut into pieces.
- Halve the passion fruit and scrape out the pulp with a spoon. Mix everything together carefully in a bowl and pour into the coconut.
- Cut the lychee or rambutan crosswise and place them together with the physalis in a decorative way.
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