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    Caribbean Christmas Treat

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    Caribbean Christmas Treat

    A colourful edible Christmas tree for children to prepare with delicious mango, papaya, strawberries, pineapple and physalis. For more information on exotic fruits please refer to our fruit cards.

    • Christmas
    • Preparation time: 10 minutes

    Serves: 8


    • 1 medium fresh pineapple
    • 2 x 150g bars Belgian white chocolate
    • 1 x 150g bar Belgian dark chocolate
    • 1 papaya, peeled, seeds removed and diced
    • 1 medium mango, stone removed and diced
    • 250g strawberries
    • 250g physalis
    • Icing sugar to dust


    1. Using a sharp knife remove the base from the pineapple. Stand the cut end on a chopping board and holding the leaves on the top remove the outer skin cutting downwards all the way around. Younger children may need help with this.
    2. Place the pineapple on a sheet of greaseproof paper.
    3. Place the white chocolate in a glass heatproof bowl and melt over a pan of hot water or in a microwave.
    4. Using a pastry brush, coat the outside of the pineapple with melted white chocolate. Leave to set in the fridge.
    5. Melt the dark chocolate as before. Dip the strawberries, physalis (with the leaves on), mango and papaya in the dark chocolate so that half of the fruit is covered in chocolate. Place on a piece of greaseproof paper to set. Place the pineapple on a flat plate.
    6. Place a cocktail stick in each piece of fruit and then stick into the pineapple.
    7. Dust with icing sugar and decorate with gold ribbon.

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    Instead of using all fruits dipped in dark chocolate, some may be dipped in white chocolate. Dried fruits can also be dipped in chocolate and placed on the pineapple tree

    Kitchen tools

    Cocktail sticks
    Greaseproof paper
    Gold ribbon to decorate


    Average user rating

    5 stars