Fruit Salad in Cream Sauce besides the Roast Beef or Seafood Thermidor in the Chinese Way is Salad Dessert to die for... !

Fruit Ingredients:

1 extra large pineapple, 1/3 c in chunks

1/3 c mango in chunks

1/4 c nata de coco in chunks

1/4 c palm fruit in chunks

1/4 c green eating grapes, halved

1/4 c red marascchino cherries

White Sauce

1/2 c milk cream

3 c coconut milk, from can

1/4 c white granulated cane sugar

1/3 c caramel sauce, from tin store bought

1/2 c cream cheese

Instrucciones pour fait a la sauce blanc:

Take the liquids and simmer over MED-heat stirring constantly dissolving the granulated cane sugar until thickened.

Set aside to cool to room temperature.

To make the melange a la fruite:

Add in a large sauce pot the fruit ingredients and mix in thoroughly the white sauce at room temperature and then fill the pineapple fruit halves in their presentation stainless steel holders expressing lime juice as astringent onto the pineapple shell's base to preserve colour while filling and serving fruit salad from their fruit halves.