Summary

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

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Instructions

1. Always hit the center of the coconuts with the back of a large knife until they break open. Remove the water.
2. Cut off the baby pineapple at the head and foot. Peel, quarter and cut into pieces with a saw knife.
3. 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.
4. 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.
5. Halve the passion fruit and scrape out the pulp with a spoon. Mix everything together carefully in a bowl and pour into the coconut.
6. Cut the lychee or rambutan crosswise and place them together with the physalis in a decorative way.