Peel the mango and slice with an automatic slicer on setting no.2. Make a syrup with the sugar and water. Bring to the boil, add the mango slices and cook for 5 minutes. Set aside.
Peel the rhubarb and cut into sticks. Make a caramel with the sugar and water. When golden, add the rhubarb, a few drops of water and cook very gently for 5 minutes. Set aside.
Peel the pineapple and cut into rectangles measuring 1 1/2 x 3/4 inches, brush with a few drops of oil and griddle on both sides. Peel the banana and slice with the automatic slicer on setting no.2. Arrange on a silpat. Place in the oven at 212 degrees F for 1 hour then, when dry, fry in warm olive oil. Drain on paper towels.
Wash the mint leaves, basil and half the fennel. Dry well and fry in warm oil. Drain on paper towels.
Make a syrup with the sugar and water. When cold, add the remaining fennel then blend in a food processor. Strain and set aside.
Peel the paw-paw and cut into cubes measuring 3/4 x 3/4 inch.
Peel the pineapple and liquidize. Strain the juice. Place 1/4 of the juice in a pan and heat with the stabilizer and sugar. When dissolved, remove from the heat and add the rest of the juice. Place in the sorbet-maker.
Place the fennel sauce on the bottom of the plate, then add a piece of pineapple, a stick of rhubarb, a cube of paw-paw and a slice of mango. Garnish with the young almonds and herbs (mint and basil), and sprinkle with a few drops of walnut oil. Top with the semi-circle of fried banana. On a separate plate, mix the sherbet powder and sprinkle over the whole dish. Serve a ball of pineapple sorbet separately.