Prepare all the fruits. This involves peeling and cutting the papaya, mangoes, pineapple, and bananas into small, bite-sized pieces.

Cut the papaya in half and scoop out the seeds. Peel the papaya halves and cut the flesh into small pieces.

Place the papaya pieces into a large serving bowl.

Peel the mangoes and slice the flesh off the pit, capturing any juices.

Cut the mango flesh into small pieces.

Add the mango pieces and juices to the bowl with the papaya.

Cut the top and bottom off the pineapple.

Set the pineapple upright and slice off the outer skin, removing any remaining 'eyes'.

Cut the pineapple lengthwise into quarters, capturing any juices.

Remove the tough inner core from each pineapple quarter.

Cut the pineapple into small pieces.

Add the pineapple and juices to the other fruits in the bowl.

Toss the fruits gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to chill.

Just before serving, peel the bananas and cut them into small pieces.

Add the banana pieces to the bowl and toss gently.

Serve the fruit salad chilled.