This dish is best served for a crowd as there isn't exactly an easy way to use a smaller amount of fruit. The serving suggestion below is an estimate since it will differ based on the size of the pieces of fruit that make it into your cart at the supermarket. Either way it's sure to be enough for your next potluck or family get-together. If you have leftovers, freeze them on a sheet tray and break them into pieces, store in a large zip top bag and keep on hand in your freezer for summer smoothies!
1 large papaya, peeled, seeded and diced
1 pineapple, peeled, cored and diced
6 large bananas, peeled and sliced
1 cup marachino cherries, halved (optional)
5 limes, juiced
Zest of 1 lime
1 cup shredded coconut
4 cups crema (Mexican table cream — crème fraiche will also do)
3 tablespoons agave or honey
Juice of 1 lime
Zest of 1 lime
Prep all of the fruit and as it is sliced, add it to the largest bowl you have. Next, mix the juice into the fruit and stir to combine. Add the coconut and lime zest and stir once more to evenly coat fruit. At this point the dish can either be served or stored in the refrigerator for up to a week — though we doubt it lasts that long.
To make the sauce for the top mix crema, agave, lime juice and lime zest until thoroughly mixed. Stir before serving each time mixture is removed from refrigerator, where it can be stored for up to 3 days.
Note: You can skewer these chunks and serve the sauce as a dip at a party but we prefer to pour it on to let it gently cover each bite of fruit.
(Images: Sarah Rae Trover)