- Place the macadamia nuts in a food processor fitted with a steel blade and pulse them a couple of times just to chop them into large pieces. Then, place them in a non-stick heavy sauté pan and toast them over medium heat just until they turn golden, stirring constantly. Remove them to a heatproof dish or bowl and allow them to cool.
- Peel and cut the bananas and papaya flesh into small chunks and toss them in the lime juice. Place the banana and the papaya chunks in a large glass bowl with the watermelon, pineapple and coconut.
- In another bowl mix together the yogurt and the papaya seeds. Pour over the fruit and coconut. Toss to combine.
- Place in a serving bowl or coconut shells. Sprinkle the toasted macadamia nuts over the top and serve immediately.