Ingredients

• 1 fresh pineapple
• 1 mango
• 1 cantaloupe melon
• 1 galia melon
• 1 passionfruit
• handful of physalis
• handful of fresh lychees
• 2 shots of Malibu
• 2 shots of grenadine
  
  

Recipe

pluck some individual fronds (green spiky, leafy bits) from the pineapple and save for later.
take the ends of off the pineapple, stand it upright on a flat bottom and slice off the thick skin around the pineapple.
cut the pineapple in to 5cm slices, then cut out the core of each slice using a circular cutter or by digging it out with a knife.
peel and slice the skin off the mango and cut up into strips.
slice both melons in half and scrape out the seeds with a spoon.
scoop out melon balls using a melon baller.
halve the lychees and quarter the passionfruit.
place the rondel of pineapple on a plate, then fill the centre hole with a mix of melon balls.
arrange the mango, lychee halves, physalis and passionfruit quarters around in a display that you like.
mix the Malibu and grenadine together in a small glass then spoon over the fruit salad arrangements, then serve.

serves 4