Tropical Pineapple Paradise (Printable)

A stunning tropical fruit display featuring pineapple, mango, kiwi, and berries in a fresh, colorful arrangement.

# What You Need:

→ Fruit Centerpiece

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

→ 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 (red or green), halved
08 - 1/2 cup blueberries
09 - 1/2 cup raspberries
10 - 1/2 cup pomegranate arils

→ Garnish

11 - 1/4 cup unsweetened shredded coconut
12 - Fresh mint leaves

# Directions:

01 - Place the pineapple half cut-side up on a large serving platter. Score the flesh in a crosshatch pattern using a paring knife, ensuring skin and leaves remain intact for presentation.
02 - Fan the mango, papaya, and dragon fruit slices outward from the pineapple, alternating colors to enhance visual appeal.
03 - Distribute kiwi slices, strawberries, grapes, blueberries, raspberries, and pomegranate arils evenly around the pineapple, filling gaps and creating a symmetrical, lush display.
04 - Sprinkle shredded coconut over the assembled fruits to add texture and a tropical accent.
05 - Garnish with fresh mint leaves to provide color and a refreshing aroma.
06 - Serve immediately or cover and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but you'll be done in 25 minutes—perfect for impressing without the stress
  • Every bite bursts with natural sweetness and tropical flavor, no heavy cream or sugar needed
  • It works for vegans, those avoiding gluten, and anyone who just wants something that feels indulgent and fresh at the same time
02 -
  • The pineapple half will oxidize if you cut it too far in advance. Ideally, do your cutting no more than 30 minutes before serving. If you must prep earlier, keep it wrapped and add a squeeze of fresh lime juice to the cut flesh to slow browning.
  • Softer fruits like raspberries and dragon fruit bruise easily—add those last, right before serving or just as guests arrive. This is the difference between a perfect platter and one that looks tired after 20 minutes.
  • Invest in a sharp knife. A dull knife will bruise fruit, rob it of its visual appeal, and make the whole process frustrating. Your knife should glide through these fruits like they're butter.
03 -
  • Use a melon baller on your grapes and berries—it seems fussy, but those perfect spheres catch light better and look intentional rather than simply scattered
  • Pat your fruits dry before arranging. Any excess moisture makes the platter look tired and causes fruits to shift around on the platter
  • If serving with accompaniments like yogurt or coconut cream, present them in small bowls off to the side—your platter should be the star, not crowded by vessels
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