Tropical Fruit Platter

Method

1 Slice either side of the flat edge of each mango, as close to the stone as you can. Throw the stone away.

2 Score a criss-cross pattern on the flesh of each half. Push the skin inwards with your fingers - this creates a ‘hedgehog' effect, making the flesh easier to remove.

3 Cut the top and base off the pineapple, reserving the top leaves for decoration. Cut into eight wedges and slice the tough central woody core from each wedge. Cover and keep chilled in the fridge or a coolbox, then arrange on a platter and serve.