1. Quarter the pineapple lengthwise through the leaves. Run a sharp knife between the flesh and the skin, being careful to keep the shape of the pineapple intact. Keeping the pineapple flesh in position, cut it vertically into slices, being sure not to cut through the skin.

2. Place the crushed ice on a platter. Arrange the pineapple on the ice, and surround with the mango, strawberries, fig, kiwi, and passion fruit.

3. To make the rose cream, remove the red rose petals from the rose, and set aside 3 petals for a garnish. Purèe the remaining petals, half-and-half, and sugar in a blender. Add the lemon juice. Beat the heavy cream with an electric hand mixer or whisk until soft peaks form. Add the rose petal mixture and beat again until soft peaks form again. Transfer to a serving bowl. Add the reserved red petals.

4. Scatter the pale pink rose petals over the fruit and serve with the rose petal cream.