Layered tropical fruit salad with coconut macaroons
Paw paw or papaya
500 g, (½ small), peeled, seeded, sliced
450 g, (½ small), peeled, cored, sliced
2 medium, peeled, cut into wedges
1 medium, thinly sliced
48 g, (12 coconut flavoured), broken
- Place the sliced papaya, pineapple, kiwifruit and mango in a large bowl and toss gently to combine.
- Place half the fruit salad into four 2-cup (500ml) capacity serving glasses or bowls. Top with two-thirds broken macaroon pieces and remaining fruit salad. Serve fruit salad immediately topped with remaining macaroon pieces and drizzled with passionfruit pulp.