Pineapple Fruit Salad
While Hawaiian pineapples can be obtained year-round, their peak season is from March through June. This delightful and refreshing pineapple fruit salad is a stunner when you’re having a small dinner party. You can serve it as an appetizer or a dessert.
- 2 large pineapples
- 1 bunch of seedless green grapes
- 2 large Fuji (or other sweet apple), washed, cored and sliced (keeping skins on)
- 2 large bananas, sliced
- 2 c. strawberries, sliced in half
- 1 c. freshly squeezed lemon juice
- Cut pineapples in half (slicing right down the center of the top).
- With a knife, take one of the pineapple halves and cut around the edges with a knife (being careful to not damage the pineapple edge).
- Take the knife and then cut the inside of the pineapple as if you were cutting vertically, then horizontally.
- With a spoon (or fork), scoop out the inside of the pineapple.
- Once the pineapple meat is out of the center, scrape the inside of the pineapple with a spoon, getting the edges as smooth as possible (see photograph below).
- Cut the pineapple meat into small chucks.
- In a large bowl, add in all the fruit.
- Pour lemon juice over the mixture and gently toss.
- Place a generous helping of fruit salad into the pineapple shell and serve immediately.
Below is a shot of a pineapple leaving most of the stem. If you want your plate to look like this. You’ll need 4 pineapples for 4 people.
Below, the pineapple is cut right down the center. Each side of the pineapple is sharing part of the stem. For a plate like this, you’ll need 2 pineapples.
©2013 — Maryann Ridini Spencer
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