Tropical fruit salad

Ingredients for 4 servings:

• 2 pieces of coconut
• 1 pineapple (baby pineapple)
• 1 prickly pear(s) or pitahaya
• 1 mango(s) or papaya
• 2 passion fruit(s)
• 4 Physalis
• 4 lychee(s) or rambutan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Hit the center of the coconuts with the back of a large knife until they burst open. Remove the water. Cut off the top and bottom of the baby pineapple. Peel, quarter, and cut into pieces using a serrated knife. Cut the top and bottom of the prickly pear or pitahaya. Cut a small incision into the skin and peel it off, then quarter and chop into small pieces. Peel the mango and cut the flesh off to the left and right of the pit. Dice it. Peel the papaya, remove the seeds, and cut into pieces. Halve the passion fruit and scoop out the flesh with a spoon. Carefully mix everything together in a bowl and fill the coconut. Cut a cross into the lychee or rambutan and arrange decoratively with the physalis.