- 1 fresh, ripe pineapple
- 1 lb strawberries
- 1 lb grapes
- 1 mango
- 2 bananas, not overripe
- Other fresh fruit of choice
- Fresh mint leaves, shredded, optional
Carefully wash the strawberries and grapes. Lay on a paper towel to dry. Carefully slice the top from the pineapple and set aside. Using a pineapple corer, hollow out the pineapple, reserving as much juice as possible.
Using a small paring knife cut out the tough core from the pineapple and discard. Chop all the fruit into bite sized pieces. Put all the fruits into a bowl and stir very gently to combine. Do not mash or smoosh the fruit.
Mound the fruit into the pineapple shell, pouring back the reserved pineapple juice. Put whatever does not fit into the shell into a bowl to serve on the side. Sprinkle with mint leaves. Replace the pineapple top or put it on the side of the plate to present and serve. 8-10 servings
Variation: Use a watermelon instead of a pineapple.
Skills: cutting, working with a pineapple
Equipment: pineapple corer, sharp knife