Polynesian 50th Cupcake Question

[Amunet]

I was wondering if anyone has tried the 50th Celebration Cupcake from the Polynesian?
The description says: Vanilla cupcake with DOLE Whip pineapple center, tropical fruit salsa, and pineapple macaron.
My concern is what is the tropical fruit salsa ingredients are since there's an allergy risk.

Pictures would be great if you had them!

Thanks!

 

[Aela]

https://wdwnt.com/2021/10/review-50th-anniversary-sweet-treats-available-at-polynesian-resort/
Assuming I can link this here….?

edit: I can’t. Google is your friend. Use keywords from the url

 

[Amunet]

https://*****.com/2021/10/review-50th-anniversary-sweet-treats-available-at-polynesian-resort/
Assuming I can link this here….?

edit: I can’t. Google is your friend. Use keywords from the url

That doesn't say what is in the salsa. I can't tell with the picture they took. Maybe some strawberry? Can't tell if that's mango or a melon.

 

[Aela]

That doesn't say what is in the salsa. I can't tell with the picture they took. Maybe some strawberry? Can't tell if that's mango or a melon.

Gotchas. I would probably contact someone at Disney. If you have an allergy it might be in there and someone who ordered it might not be 100% positive of all the fruit in the salsa.

 

[Amunet]

Gotchas. I would probably contact someone at Disney. If you have an allergy it might be in there and someone who ordered it might not be 100% positive of all the fruit in the salsa.

That's a good idea. Just their general guest contact email, you think?

 

[Aela]

That's a good idea. Just their general guest contact email, you think?

I would contact the hotel and ask to speak with someone at the restaurant specifically regarding food allergies

 

[Pumbaa_]

It is near impossible to actually talk to someone at the resort or restaurants, all calls go to a central calling center.

Other Special Dietary Requests
Many locations are able to accommodate lifestyle requests as well with no advanced arrangements. This includes diabetes, gastric bypass, lap band, low-carbohydrate, low-fat, low-sodium, no-sugar-added or plant-based options.
Guests with the following concerns should contact Special.Diets@DisneyWorld.comafter booking dining arrangements for their visit and no more than 14 days prior to their arrival:

• Any allergy or intolerance not listed above under common food allergies
• Phenylketonuria (PKU) or dysphagia
• Other medically-restrictive diets or metabolic disorders
• A single Guest with 4 or more allergies/intolerances or multiple Guests with allergies/intolerances within the same party

The Special Diets team will assist you in navigating the dining process. Be sure to communicate your dietary restrictions upon arrival at the restaurant. You will have the opportunity to speak with a chef or special diets-trained Cast Member if desired. While our restaurants will do their best to accommodate dietary requirements, we cannot guarantee that they will be able to meet all requests.

here’s the link to special dietary page
https://disneyworld.disney.go.com/guest-services/special-dietary-requests/
good luck, let me know what you find

 

[mom2grace]

I also want to know - mango allergy here. I’m going next week & will post what I learn about it.

 

[Amunet]

I also want to know - mango allergy here. I’m going next week & will post what I learn about it.

Yup, mango allergy is also my concern (my boyfriend's allergy) and I also really dislike coconut lol

 

[Threehearts]

As a chef, I would recommend that you verify the fruits at the time that you order dessert. Fruit is one of those things in professional kitchens that often get subbed out. An example would be a fruit salad- blueberries all gone or out of season, sub in raspberries or blackberries. The supply chain issues are deeply affecting what we can source in restaurants so always better to check with the restaurant manager or the chef if available. The servers are not always aware of what is happening in the kitchens because the nature of the business is that restaurant staff is running at 110mph and occasionally the fine points are not communicated. I realize that my comments may not be reassuring but it's better to know the potential risk. Checking with someone who will physically go in to the kitchen and talk to prep is the way to do that.