Difficulty:[usr 2]
Wash the pineapples and dry them. Cut them to 3/4 of their height. Hollow them out by peeling the flesh half a centimeter from the bark with a knife. Cut the flesh into small wedges, removing the hard core. Peel the mango, cut it in half, remove the pit, cut it into strips. Remove the skin from the kiwis, cut them into slices. Peel the oranges raw, remove the quarters without the membranes. Wash the grapes and destem them. Peel the pear, seed it and cut it into quarters.
Mix all these fruits in a salad bowl with the sugar, sprinkle them with the lemon juice and the white rum, add the split vanilla pod. Leave to macerate for 30 minutes in the fridge.
Prepare the coconut sorbet balls and put them back in the freezer. At the last moment, remove the vanilla pod from the salad. Garnish the pineapple shells with the fruits, sprinkle them with the maceration juice.
Serve with scoops of sorbet and decorate with four pineapple plumettes.
