To use a papaya, use a vegetable peeler to peel away the outside, cut into wedges and remove the seeds. Or... just cut it in half, scoop out the seeds, and eat it the fruit with a spoon.

Do not use raw papayas in gelatin. Papayas contain an enzyme that prevents gelatin from setting.

Store firm, unripe mango at room temperature on a counter top to ripen. Refrigerate ripe mango.

To use a mango, cut off both ends of the fruit. Hold the mango with a flat end resting on a cutting board, then peel off the skin from top to bottom. Cut into lengthwise slices along the pit. Or... Cut the mango into halves, lengthwise, slicing around and cutting out the pit. Carefully cut the flesh only - into 1/2" cubes. Do not cut through the skin. Turn each scored mango half, inside out, to separate the cubes. Use a sharp knife to slice the cubes off the skin.

Ripe starfruit can be stored in a plastic bag in the refrigerator for up to one week.

To use star fruit, wash and cut off the top and bottom, then trim the tip from each rib. Eat fresh, use in salads or as an attractive garnish.

Store fresh, ripe kiwifruit, away from other fruit, in the refrigerator for two to three weeks.

To use kiwifruit, slice off both ends then peel away the skin with a vegetable peeler or sharp paring knife. Cut the fruit in thin slices or cut in half, lengthwise, then cut into wedges.

Store a fresh pineapple in the refrigerator, both before and after cutting.

Fresh pineapple contains an enzyme that prevents gelatin from setting.

See How to Prepare a Fresh Pineapple.

Use hollowed pineapple halves as bowls for pineapple chunks or mixed fruit. One pineapple will provide 2 bowls. For illustrated directions, see Hormel Food's Pineapple Boat.

Click Here for a Fried Pinapple Recipe