Fruit:
1 ripe pineapple, peeled, eyes removed, and cored
1 ripe papaya, peeled and seeded
1 large or 2 small ripe mangos, peeled and oblong pit
removed
1 large or 2 small bananas, ripe but not brown
1/2 lime, juiced
1/2 cup granulated sugar, or more or less depending
on the sweetness of fruit
2 tablespoons instant (small pearl or minute)
tapioca

Select a wide 2 to 2 1/2-quart baking dish or casserole,
 large enough to hold 8 cups of fruit and 1 to 2 inches of
crumble, and set aside.

Prepare the topping: in a large bowl combine the sugars
and stir with a fork to break up any lumps of demerara.
Blend in the flour. With a pastry blender or by rubbing
the mixture roughly between your fingers, cut in the
 butter until the crumble begins to lump together.
(The crumble may also be prepared up to this point in a
food processor fitted with a steel blade: whir the sugars
together to break them up, then add the flour and whir
just to mix. Add the diced butter and use quick pulses to
reduce the mixture to a lumpy crumble. Transfer the
crumble to a bowl and proceed with the rest of the recipe
by hand.) Add the coconut and the macadamias and work
 these by hand, kneading the mixture until evenly moist
and crumbly, then set aside.

Prepare the fruit: cut the pineapple, papaya, and mango
flesh into roughly 1-inch chunks and combine in large,
non-reactive bowl. Peel and slice the banana, then add to
bowl. Sprinkle the fruit with lime juice and toss gently
to coat. In a small bowl, combine the sugar and tapioca,
then toss with the fruit. Don't forget to taste! If not
sweet enough for your liking, add another few
tablespoons of sugar. If the sweetness is more that
you care for, add another squeeze of lime.

Spoon the fruit into the baking dish. Sprinkle the
crumble mixture evenly over the top. Be generous! I
like to have every bit of fruit covered with a good inch
or so of sweet crunchy topping. Set the dish in the
preheated oven and bake for about 45 minutes, or until
the topping is a rich golden brown in spots and the
juices from the fruit are visibly bubbling up through
the crumble. Remove from the oven and cool at least
20 minutes before serving. (The crumble may be baked
 up to 2 days ahead and reheated in a 350 degree F oven
for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of
thick yogurt, lightly sweetened with flavorful honey.