FreeFree recipe · Fruit Salads to Sell
Pineapple and Coconut Fruit Salad Cups
Juicy pineapple, mango, papaya and fresh coconut shavings.
- Yield
- 10 cups of 300 ml
- Prep
- 30 min
- Resting / chilling
- 1 h
- Total time
- 1 h 30 min
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Ingredients
- 1,350 g pineapple, diced
- 750 g ripe firm mango, diced
- 500 g papaya (mamão formosa), diced
- 280 g fresh coconut, thin shavings
- 140 ml fresh orange juice
Method
- Dice the pineapple into roughly 1.5 cm cubes.
- Dice the mango and papaya to the same size.
- Shave thin pieces of sanitized fresh coconut.
- Divide pineapple, mango and papaya among 10 clean 300 ml cups.
- Add orange juice, finish with coconut and fit lids.
- Refrigerate immediately for 60 minutes.
You'll need
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Presentation
Alternate yellow and orange fruit and finish with a light coconut layer; fit clear lids.
Suggested pairing
An individually wrapped spoon.
Storage
Keep in lidded cups refrigerated at 4 °C (39 °F) or below for up to 12 hours after preparation. Transport chilled; discard if the cold chain is broken.
Make ahead
Wash, sanitize as locally required and dry fruit up to 12 hours ahead under refrigeration. Cut all fruit the same day and shave coconut only at assembly; do not leave exposed.
Food safety
Wash fruit under running water and sanitize as directed by your local food safety authority. Use clean hands, cutting board and knife. Keep chilled; do not leave out for over 2 hours (1 hour above 32 °C (90 °F)). CONTAINS COCONUT; check local allergen-labeling rules and cross-contact. No milk or gluten added.
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