Tropical Fruit Salad is an exotic, colourful and fragrant dessert. It is quick to prepare and delightful to serve at a dinner party. Serve it either on its own or with fresh cream or ice-cream.
1 large pineapple
1 large orange, peeled, pith removed and cut into segments
2 bananas, peeled and sliced
4 oz. black grapes, halved and seeded
6 fresh passion fruit, tops removed and the pulp squeezed out
1 ogen melon, peeled, seeded and chopped
16 oz. canned pawpaw
16 oz. canned guavas juice of 1 orange juice of 1 lemon
A mouthwatering dessert, made -with a selection of fabulous exotic fruits, Tropical Fruit Salad is superb.
4 fl. oz. orange-flavoured liqueur
With a sharp knife, carefully cut off the top and a thin slice off the bottom of the pineapple. Discard the base of the pine-apple but retain the top. Remove the flesh from the peel, leaving a 1/2inch thick shell. Set the pineapple shell aside.
Remove and discard the core from the pineapple flesh. Cut the flesh into small pieces and place them in a large mixing bowl. Add the orange, bananas, grapes, passion fruit, melon and pawpaw to the bowl. Strain the guavas through a wire strainer placed over a small mixing bowl and reserve the can juice. Add the guavas to the other fruits and set aside.
Add the orange and lemon juice and orange-flavoured liqueur to the can juice and stir well. Set aside.
Place the reserved pineapple shell, upright, in the centre of a large serving dish. Spoon two-thirds of the fruit mix-ture into the shell. Place the remaining fruit around the base of the pineapple. Pour the orange-flavoured liqueur mix-ture into the pineapple shell. Replace the reserved pineapple top and chill the dish in the refrigerator for 30 minutes or until required.
Remove the dish from the refrigerator and serve immediately.