By Lori Ross for Cooking Challenge Two - Luau Themed Cocktail Party from Gale and Evelyn Alls, Springfield, VA. 

Tropical Fruit Boat or Skewers with Spicy Sugar, Salt and Lime Dip

Find as many exotic fruits as possible for this dish in lots of pretty colors and offer with this exotic salty-spicy-sweet dip!

1 whole pineapple
Papaya
Mango
Apple
Banana
Kiwi
Plums
Cherries
Melon 
Spicy Sugar, Salt and Lime Dip

1/4 cup granulated sugar
1/2 cup sugar in the raw or light brown sugar
1 tsp lime zest
1 tbsp salt
1/2 fresh hot chile pepper minced

Prepare pineapple boat by cutting pineapple in half, lengthwise, leaving the crown attached.  Cut close to the shell with a curved knife or thin, sharp knife.  Remove the fruit. Cut out the center core. Cut the pineapple and other fruit into bite-size pieces that can be speared with a toothpick.  Mix all the ingredients together and serve in the shell.  

For Dip: Mix ingredients together and store in airtight container for a day or so (if you make it in advance).  Place in small serving bowl with a spoon. Use decorated toothpicks to spear fruit and encourage guests to dip fruit in the sweet/salty dip.

If you don’t feel like making a pineapple boat, simply alternate 4 pieces of fruit on a skewer. Invite guests to dip the fruit into a little lime salt mixture they place on their plate.  If you don't like the salt mixture, serve fruit plain or with a little canned coconut cream (e.g. Goya brand).