Peel the pineapple, cut into quarters, remove the stem and cut the flesh into cubes. Peel the melon, scrape out the seeds with a spoon and cut the flesh into cubes as well.
Mix the mayo with tomato ketchup, cognac and a tiny bit of orange juice and season with salt and cayenne pepper.
Add the king prawns with the pineapple and melon cubes and the mint, mix, season again and bring to the table.
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