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Christmas Tropical Fruit Salad
Turn your Christmas Fruit Box into this spectacular fruit salad. Inspired by the flavours of a piña colada, the pineapple boats are filled with a creamy mix of chopped pineapple, coconut cream, lime and spiced rum. Then topped with seasonal fruit, including mango, persimmon, passion fruit and golden kiwi. A stunning centrepiece for a festive dessert buffet.
Ingredients
- 1 ripe pineapple
- 1-2 limes
- 2 tbsp coconut cream
- A generous splash of spiced rum (optional)
- 1 ripe passion fruit
- 1 golden kiwi
- 2 clementines
- 1 ripe mango
Prep: 45 mins + chilling | Cook: nil 3. 4. 5. 6
Method
1. Using a large, sharp knife, slice your pineapple in half. Use a small, sharp knife and a spoon to slice and scoop the flesh out of the pineapple halves, leaving a 1cm-thick wall around the sides and base of the pineapple. These are your pineapple boats, ready to hold your fruit salad. Set them aside.
2. Using a large, sharp knife, slice your pineapple in half. Use a small, sharp knife and a spoon to remove the flesh from the halves, leaving 1cm of flesh around the sides and base of the pineapple. These are your pineapple boats, ready to hold your fruit salad. Set them aside.
3. Roughly chop all the pineapple flesh and scoop it into a large bowl. Finely grate in the zest from 1 lime. Add 2 tbsp coconut cream and a generous splash of spiced rum if you're using it. Add a pinch of salt and stir to mix.
4. Spoon the mixture into the pineapple boats, filling them till there's a ½cm gap at the top. Chill in the fridge for 1-4 hrs, till you're ready to assemble and serve the fruit salad. Keep any leftover pineapple salad in a bowl and chill in the fridge.
5. To assemble the fruit salad, take the pineapple boats out of the fridge and place on a serving platter. Halve the passion fruit and place 1 half in each boat. Thinly slice the golden kiwi. Arrange the slices in the boats around the passion fruit halves. Chop any leftover kiwi and add to the reserved pineapple.
6. Peel the clementines and slice them into ½cm-thick rounds. Arrange 2-3 slices in each pineapple boat, then roughly chop the remaining clementines and add to the bowl of fruit salad.
7. Peel the mango. Slice the fat cheeks off the stone and slice them into long batons. Arrange 3-5 batons in each pineapple boat. Dice the remaining mango and add to the reserved pineapple. Serve the pineapple boats within 1 hr of being assembled (keep them chilled) with the extra fruit in a bowl on the side.
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