Tropical Fruit Salad with Coconut Milk

1 large pineapple
1 large mango
1 large papaya
1 firm but ripe banana
2 or 3 tangerines, peeled and separated into sections
1/2 cup thin coconut milk

If desired, make pineapple boat: Starting at base, split pineapple in half lengthwise, stopping before you reach crown. Carefully separate halves, leaving entire crown attached to one half. With a curved grapefruit knife, cut fruit away from skin of this half, leaving a shell 1/2" thick. Pare other half of pineapple. Remove tough core from both halves, cut fruit into long wedges, and slice crosswise into bite-sized chunks. Place in a large bowl. Wash mango well. With a paring knife cut off wedges of flesh with skin, avoid stringy fibers around large seed. Peel wedges; cut fruit into bite-sized pieces. Split papaya lengthwise and scoop out seeds. Cut flesh into wedges, peel and cut up like the mango. Add mango and papaya to pineapple in bowl. Peel and slice banana. Add with tangerines to bowl and pour in coconut milk. Toss gently to combine, taste for balance of sweet and tart flavors, correct if necessary with lime juice. Serve in pineapple boat (there will be enough to refill pineapple boat several times).

From: Regional American Classics, California Culinary Academy.