Café Kula banana split

This dish was so popular among Maui spa guests dining in my restaurant; they demanded it for breakfast, lunch, dinner and dessert. It goes over great with kids too; a "make your own banana split" birthday party was a big hit with my four year old niece and her friends. We set out bowls filled with the season's best fruits, cut into bite size chunks and lined up squirt bottles filled with pureed fruits. We gave each of the children their own bowl filled with two different flavors (and colors) of sorbet. They had great fun decorating their banana splits, and each other for that matter. When preparing this recipe, it doesn't matter what kind of fruit that you choose, just make sure it's very sweet and ripe; use all your favorites.

If anyone's joining you: Increase the amounts called for, this recipe was written just for you.

Tip: If you're having your banana split for lunch or a dog day of summer light supper, delete the granola and serve it instead with a dollop of yogurt or cottage cheese.

Yield: 1 Serving

Ingredients

1	small, firm ripe banana
1/2	assorted sliced fruit (inside out mangos, papaya, kiwis, starfruit, passionfruit, cherries, blueberries, peaches, plums, nectarines etc.)
2	1/4 cup scoops sorbet
2	Tablespoons of fresh fruit sauce
2	Tablespoons crunchy granola

Slice banana lengthwise and place the 2 halves along the sides of a serving dish. Place the fresh fruit between the banana halves. Scoop the sorbet over fresh fruit. Drizzle with the fruit puree. Sprinkle with the granola. Note: This banana split changes with the seasons, which is very exciting. Don't be afraid to use fresh figs or dried fruits, try champagne grapes, blood oranges, mangos, papayas, pears, or passionfruit. The more interesting the variety of fruit, the better the split.

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