 | | Directions |
- If whole, slice pineapple, leaf end to stem end. Leave leaves on or remove, as preferred.
- Using a sharp, flexible knife, cut away pineapple meat from one half, leaving approxmately 1/2" on the rind.
- Remove core from the pineapple meat (it's the paler, firmer area) and chop remaining pineapple meat into bite-size pieces.
- Gently mix chopped pineapple, including any juice, with the rest of the fruit to make enough to fill thepineapple shell generously - 3 to 4 cups, depending on the size of the pineapple.
- Fill shell.
- For best flavor, serve at room temperature.
- If making ahead, chill but allow to warm up a bit before serving.
|
|
|
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 pineapple (if using a whole pineapple, reserve other half for another use) |
| - | | cup mixed fruit, (more or less, as needed) in bite-size pieces (berries, grapes, peaches, plums etc.) |
| |
| |
