Tropical Bowl Recipe

Prepare and combine fruit

Cut the pineapple into bite-sized chunks if not already chopped. Dice the mango into similar-sized pieces. Pit the cherries and halve them if large. Place pineapple, mango and cherries in a medium mixing bowl. Drizzle the 2 tablespoons fresh lemon juice over the fruit and gently toss to combine, coating fruit and preventing browning.

Taste the fruit and adjust sweetness: if fruit is underripe or not sweet enough, add 1–2 teaspoons honey and toss; if very sweet, skip additional sweetener.

Make ginger-cayenne drizzle

In a small bowl, combine the finely grated fresh ginger, 2 tablespoons honey (or agave), 1 teaspoon cayenne pepper, 1 tablespoon warm water and a pinch of sea salt. Whisk vigorously until honey thins and ingredients form a pourable glaze. Taste carefully (cayenne is spicy) and adjust: add another 1/4 tsp cayenne for more heat or another tablespoon water for a thinner consistency.

If you prefer a smooth drizzle, press the mixture through a small fine-mesh sieve, using the back of a spoon to extract liquid; discard fibrous solids.

Drizzle about half of the ginger-cayenne glaze over the fruit and toss gently to coat; reserve the rest to serve on top so diners can add more heat to taste.

Divide the glazed fruit among 2 serving bowls (see servings). Spoon any accumulated juices into the bowls to keep the mixture bright and flavorful.

Scatter the toasted coconut flakes and chia seeds evenly over the bowls. Garnish with torn mint leaves. If desired, drizzle the remaining ginger-cayenne glaze over each bowl for extra heat, or serve it on the side.

Serve immediately at room temperature or chilled. Leftovers: refrigerate covered for up to 48 hours; texture will soften.