In a salad bowl, mix cooked pasta shells and fruit. In a separate container, blend all sauce ingredients. Serve on individual plates over a leaf of lettuce with the fruits and cover with sauce or with the sauce on the side. Serves 8 to 10.

Tips: You can make the sauce the day before, and can be used for fruit salads, CORONADO Ice Cream and chocolate cake sauce. If you cannot find kiwi, you can use fresh peaches or bananas.

Chef Alex Moya