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platterEasyPolynesian

Tropical Fruit Platter

Fresh pineapple, mango, papaya, and coconut with lime and mint

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 16🌡️ cold
✓ vegan✓ gluten-free
⚠️ Contains: coconut

Ingredients

  • 1ripe pineapple(peeled, cored, sliced)
  • 2ripe mangos(peeled and sliced)
  • 1papaya(peeled, seeded, sliced)
  • 1 cupfresh coconut chunks(or toasted flakes)
  • 2limes(cut into wedges)
  • 2 tbspfresh mint(for garnish)
  • 2 tbsptoasted coconut flakes(for garnish)

Instructions

  1. Prepare all fruit no more than 2 hours before serving
  2. Arrange pineapple slices as base on large platter or banana leaves
  3. Fan mango and papaya slices around pineapple
  4. Scatter coconut chunks throughout
  5. Squeeze lime juice over fruit to prevent browning
  6. Garnish with mint, toasted coconut, and remaining lime wedges

💡 Pro Tips

Cut fruit no more than 2 hours before serving to maintain freshness. Squeeze lime over cut fruit to prevent browning. Toasted coconut flakes add textural contrast. Arrange on banana leaves for authentic presentation. Include lime wedges for guests to squeeze.

📜 History

A tropical fruit display has been central to Polynesian hospitality for centuries and became a staple of tiki bar presentations. The colorful arrangement serves both as decoration and refreshment, cleansing the palate between rich rum drinks.

Also pairs well with:

rumchampagnevodka