- 1 papaya, ripe
- 1 cherimoya, ripe
- 1 cup fresh golden pineapple chunks
- 2 tbsp orange pineapple juice concentrate, thawed
- 1 cup whipping cream
- 2 tbsp brown sugar
- 1/2 tsp vanilla extract
- 1 tbsp crystallized ginger, minced
Cut the papaya into halves lengthwise. Scoop out the seeds. Cut off the peel. Slice the papaya. Cut the slices into halves and place in a medium bowl.
Cut the cherimoya into quarters. Cut out the central fiber and cut off the peel. Cut the quarters into thin slices. Pick out the seeds with the point of a knife. Add the cherimoya and pineapple to the papaya and stir gently. Spoon the juice concentrate over the fruit and toss again. Chill, covered, until serving time.
Beat the cream in a mixing bowl at medium speed until it begins to thicken. Beat in the brown sugar gradually. Add the vanilla and beat until soft peaks form. Stir in the ginger. Arrange the fruit on four dessert plates or serve in papaya halves. Top with the Ginger Crème.