- 1 small papaya
- 1 mango
- 2 kiwifruit
- 1 (12-ounce) jar apricot preserves
- 1 tablespoon rum
- 1 cup pineapple tidbits
- Peel and cut papaya, mango, and kiwifruit into small chunks.
- Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake.
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