You could leave out the sugar and make this as an aspic to serve with a white meat as part of a summer menu.

1. Peel and slice the banana, positioning the knife diagonally to cut longer slices; toss immediately with the lemon or lime juice to prevent darkening;
2. cut the mango flesh and the pineapple slices into small cubes;
3. in a small saucepan, bring 200 ml water to the boil; add the sugar and stir to dissolve; dissolve the gelatin in this mixture; add 200 ml of water and the rice vinegar; mix well;
4. pour 1/3 of the liquid mixture into a mould and place it in the refrigerator to set;
5. arrange the cubes of pineapple and mango on top; pour another 1/3 of the liquid mixture over the fruit and return to the refrigerator to set;
6. repeat the process with the bananas and the remaining liquid. Refrigerate for at least two hours before unmoulding and slicing.