1/2 watermelon
3 endives
1 kiwifruit
1 tin sweet corn
2 white asparagus
2 palm hearts
2 slices pineapple

Separate 8 endive leaves. Cut the rest of the endives, asparagus, palm hearts, kiwifruit and pineapple. Cut the watermelon into dices and diamonds. Place the cut vegetables and fruit onto two plates, as well as the watermelon and sweet corn. Place the whole endive leaves around them with a watermelon diamond in the centre. Accompany with tropical sauce.