Difficulty: Medium
Wash and dry the pineapples. Slice off the tops to about ¾ height. Carefully hollow them out, leaving ½ cm of flesh attached to the rind. Cut the pineapple flesh into small wedges, discarding the tough core.
Peel the mango, halve it, remove the pit, and slice into strips. Peel and slice the kiwis. Supreme the oranges by removing the skin and pith, then cutting out the segments without membranes. Wash the grapes and remove from stems. Peel, core, and quarter the pear.
Combine all the fruits in a bowl with the sugar, lime juice, white rum, and split vanilla pod. Let macerate in the fridge for 30 minutes.
Scoop balls of coconut sorbet and return them to the freezer until serving.
Remove the vanilla pod from the fruit salad. Fill the pineapple shells with the macerated fruits and drizzle with the juices.
Serve immediately with scoops of coconut sorbet, garnished with pineapple tufts for an elegant tropical finish.
