Fruits Salad

Wash the papaya, mangos, pineapple, and bananas thoroughly under running water to remove any dirt.

Peel the papaya by cutting it in half lengthwise, scooping out the black seeds with a spoon, and slicing away the skin. Cut the flesh into bite-sized cubes.

Peel the mangos by cutting vertically along either side of the large central pit, then scoring the flesh in a crosshatch pattern and scooping the cubes into a bowl.

Slice the pineapple in half lengthwise, remove the core with a small knife, and cut the flesh into chunks, leaving some flesh attached to the skin if using as a serving vessel.

Peel the bananas and slice them into rounds approximately 1/2-inch thick.

Combine all the prepared fruit in a large serving bowl, gently tossing to mix the papaya, mangos, pineapple, and bananas together without crushing the softer pieces.

Serve immediately in chilled bowls or arrange in the hollowed pineapple halves for an authentic presentation.