Prepare the crumble. Blend the pecans with the sugar. Pour the flour on the work surface, add the butter cut into small pieces, then add the walnut and sugar smoothie. Work the mixture with your fingertips to obtain a "crumbly" dough. Spread it on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 ° C for 20 minutes or until golden and dry.

Prepare a caramel then pour it on the remaining Brazilian nuts placed on a baking sheet lined with baking paper and let it solidify. Add the sugar to the Seirass, the vanilla seeds, the grated zest of half a lime, the rum and mix everything with a whisk. Add a slice of pineapple, half a mango and half a papaya, all cut into cubes and finally about half of the coarsely chopped brittle. Distribute the mixture into 4 bowls and decorate with pieces of crumble.