Pineapple Fruit Platter

8 Ingredients

Number of servings

1 large pineapple
4 kiwifruit
1 mango
1 punnet strawberries
2 passionfruit, pulped
1 punnet blueberries
1 cup Greek-style yoghurt
1tablespoons almond flakes, toasted

Nutrition per serving

7% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Cut pineapple in half and slice horizontally across the flesh without cutting through the edges. Spoon out slices of pineapple, place 1/4 of them in the pineapple boats and set remainder aside.

Step 2 of 6

Slice strawberries upwards while keeping top attached. Spread each into a fan and place in pineapple boats.

Step 3 of 6

Peel kiwifruit and using a small, sharp knife, cut inwards to the centre in alternating diagonal angles. Once you’ve worked your way around, the kiwifruit should separate easily into two crown shapes. Place in pineapple boats.

Step 4 of 6

Slice cheeks off mango, then cut cheeks into long thin strips, removing the skin. Arrange mango slices in a long line overlapping each strip by no more than 1cm, then gently roll up to form a rose shape. Place carefully in pineapple boats.

Step 5 of 6

Add blueberries to boats.

Step 6 of 6

Place yoghurt in a bowl and stir through passionfruit pulp, followed by toasted almond flakes.

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