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Spiral corer — core, peel, and slice pineapple in one motion
Split mango around the pit — clean halves for cubing and serving
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
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Spiral corer — core, peel, and slice pineapple in one motion
Split mango around the pit — clean halves for cubing and serving
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
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Directions: Using a sharp knife, trim the skin off the mango, then cut the soft flesh from around the oblong seed. Cut the flesh into 1/2 inch cubes and place in medium bowl. Add the pineapple papaya, onion, chiles and mint. Toss well. In a small bowl, whisk the lime juice with the salt and pepper. Gradually whisk in the oil until incorporated. Pour the dressing over the fruit and toss gently. Cover and refrigerate for at least 1 hour and up to 6 hours.