Fruits of the Tropics Salad
- Peel, core and cube the pineapple, and place in a serving bowl. Reserving the liquid, drain and chop the guavas. Toss the guavas into the serving bowl with one of the bananas and the mango.
- Chop the preserved ginger and add to the pineapple mixture.
- Pour 2 tablespoons of the ginger syrup, and the reserved guava syrup into a blender or food processor and add the other banana, the coconut milk and the sugar. Blend to form a smooth creamy puree.
- Pour the banana and coconut mixture over the fruit, add a little grated nutmeg and a sprinkling of cinnamon. Serve chilled, decorated with strips of coconut.