1. Peel the pineapple, mango and papaya and cut the flesh into wedges

2. Heat a griddle pan, melt the butter in the pan and add the sugar, then brush the fruit with the butter/sugar mixture

3. Place the fruit onto the braai or griddle pan and char grill on both sides

4. Remove from the heat and place into a bowl

5. Sprinkle with chilli, spring onion, lime juice and the coriander, mix gently and divide equally onto plates

6. Place all the trout Salad ingredients into a bowl and mix well

7. Gently present the trout salad on top f the warm fruit