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+ servings

Tropical Fruit Bowls

Course Breakfast, Snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Natalie Wiser-Orozco


  • 1 Whole Dragonfruit
  • 1 Whole Cocktail Grapefruit
  • 1 Whole Orange
  • 1 Whole Butterscotch Pear
  • Juice of half a lemon
  • 1 Cup Fresh, Ripe Jackfruit


  • Cut the Dragonfruit in half lengthwise, and carefully scoop out the flesh with a spoon, keeping it intact.  Cut into bite-sized pieces, and add to a large bowl.
  • Cut the rind off of the cocktail grapefruit and orange, and cut into 8 wedges, then cut those in half and add to the bowl.
  • Fill a medium sized bowl halfway with water and squeeze half a lemon into the water (juice only).  Cut the Butterscotch Pear into bite-sized chunks, and add to the water.  This will help prevent the pear from oxidizing (getting brown).  Remove from water, drain, and add to the bowl.  You don't have to soak them for long.
  • Cut the ripe Jackfruit into bite-sized pieces, and add to the bowl.  Toss all of the fruits together, and divide among 6 plates, and serve!  Or put into containers for snacks throughout your week.