Yellowfin tuna arrived with coconut gazpacho, fresh mango and passion fruit. Braised short ribs followed with tamarind demi-glace, sweet potato purée and mango-papaya salad. Dessert brought mango pavlova, hazelnut crumble and sorrel sorbet to the waterfront at the Four Seasons Resort Nevis. It was one dinner in a four-day celebration built around the fruit most
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