Tropical Pineapple Paradise

# Components:

→ Fruit Centerpiece

01 - 1 large ripe pineapple, halved vertically, core trimmed, flesh scored

→ Tropical Fruits

02 - 2 kiwis, peeled and sliced

03 - 1 mango, peeled and sliced

04 - 1 papaya, peeled, seeded, and sliced

05 - 1 small dragon fruit, peeled and sliced

06 - 1 cup strawberries, hulled and halved

07 - 1 cup seedless grapes, halved

08 - ½ cup blueberries

09 - ½ cup raspberries

10 - ½ cup pomegranate arils

→ Garnish

11 - ¼ cup unsweetened shredded coconut

12 - Fresh mint leaves

# Method:

01 - Arrange the pineapple half cut-side up on a large serving platter, scoring the flesh with a paring knife in a crosshatch pattern to facilitate serving while retaining the skin and leaves for presentation.

02 - Fan mango, papaya, and dragon fruit slices outward from the pineapple base, alternating colors for a vibrant visual effect.

03 - Place kiwi slices, strawberries, grapes, blueberries, raspberries, and pomegranate arils evenly around the pineapple to fill gaps and create a symmetrical, lush appearance.

04 - Sprinkle the shredded coconut evenly over the fruit arrangement for texture and tropical accent.

05 - Garnish the platter with fresh mint leaves to enhance color and fragrance.

06 - Serve immediately or cover and refrigerate for up to 2 hours before serving to maintain freshness.

# Expert Advice:

01 -

It's a showstopper that actually takes less time than setting the table—just 25 minutes from start to elegant centerpiece
Every fruit brings its own personality, creating layers of flavor and texture that feel like a vacation in every bite
It's naturally vegan and gluten-free, so everyone at your table can indulge without worry

02 -

Prep your pineapple first, then work quickly through the other fruits to prevent browning. Cut mango and papaya as close to serving time as possible.
The pineapple's weight and moisture content mean it should go in the center—not just for looks, but because it anchors the whole platter structurally.

03 -