Serves 6
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.
