Ensure your summer dining table is alive with colourful, fresh and healthy flavours with this tropical fruit platter with chilli and peanut dipping sauce
1.Remove skin from pineapple and scoop out ‘eyes’ (the little hard bits). Cut pineapple in half, slice out thick cores and discard, then slice the flesh. Peel mango and slice off cheeks and any flesh. Cut into slim wedges (if using papaya, scoop out seeds then peel and cut into slim wedges).
2.For the dipping sauce, put all ingredients in a liquidizer or food processor and blend. If the mixture is really thick, thin it with a little warm water (around 2-3 tbsp).
3.Assemble the fruit on a platter then scatter with chopped chilli and coriander leaves and flowers, if using. Serve with a small bowl of peanut dipping sauce.
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