By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
190 cal · 15 min
Pineapple-Filled Papayas with Kiwi and Hawaiian Pink Sea Salt
Recipe GLPRebe4e86a98e978
A stunning and refreshing tropical fruit dessert featuring halved papayas filled with sweet, fresh pineapple slices and topped with kiwi halves. A sprinkle of Hawaiian pink sea salt enhances the natural flavors of the fruit. This colorful presentation makes a beautiful finale to any meal.
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Ingredients
1/2 fresh pineapple (about 2 1/4 pounds), peeled, quartered lengthwise, cored, and thinly sliced crosswise
3 large papayas (about 16 ounces each), halved lengthwise and seeded
6 kiwis, halved crosswise
2 tablespoons coarse Hawaiian pink sea salt
Directions
Prepare the papayas by halving each one lengthwise. Using a spoon, carefully scoop out the black seeds from the center of each papaya half. Rinse the papaya halves gently and pat dry with paper towels. Arrange the six papaya halves on a serving platter or individual plates, with the hollow cavity facing upward.
Peel the pineapple by slicing off the skin and removing the eyes with a knife. Cut the peeled pineapple into quarters lengthwise. Remove the tough core from each quarter by slicing it out with a sharp knife. Slice each quartered section thinly crosswise to create bite-sized pineapple pieces.
Cut each kiwi in half crosswise using a sharp knife, creating two round halves from each fruit.
Fill each papaya cavity generously with the fresh pineapple slices, distributing them evenly across all six halves.
Top each pineapple-filled papaya with two kiwi halves, arranging them attractively on the surface.
Sprinkle the Hawaiian pink sea salt evenly over each plate or platter. Serve immediately while the fruit is at its freshest.
Comments
This is a fresh fruit assembly dish, not a cooked recipe, so the 15-minute time is honest—mostly just cutting and plating. Pineapple and kiwi are year-round staples at any Charlotte grocery chain, but papaya is spotty; Harris Teeter and Publix carry it most reliably, though you may hit quality issues in winter and should budget for a possible second stop or substitution. Hawaiian pink sea salt is the real friction: it's specialty stock, and most chains do not carry it—you're looking at Harris Teeter's gourmet section if you're lucky, or a trip to a specialty grocer. At roughly $3–4 for ripe fruit per serving before salt, the cost lands mid-range for a dessert or light course. The dish does not reheat; it's a same-night item that works best as a summer dessert when all three fruits peak together. This suits people who like minimal kitchen time and want something elegant for a crowd, but the papaya and salt sourcing add real legwork to a supposedly quick weeknight.
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