Sunday, May 12, 2013

Sunday Brunch: Fruit Salad Served in a Pineapple

When I was a teenager, this was my signature thing. Probably because it has inherent presentation and doesn't take much effort.

*Photo from, recipe is mine from many years ago.

1 large Pineapple, halved and diced (use a grapefruit knife to scoop middle into a bowl)
1 Starfruit, 1/2 sliced into 1/4 inch star slices and 1/2 diced
1 cup Strawberries, topped and sliced
1 Papaya, peeled and diced, seeds removed
1 large Mango, peeled and diced
6 Kiwis, peeled and chopped
1 Banana, sliced
1/2 cup Grated Coconut (optional)
1/4 cup Orange Juice (OR 1/4 cup Coconut Milk and 1 tbsp each Lime Juice +  Maple Syrup/Agave Nectar)

Halve the pineapple and scoop out the fruit using a grapefruit knife, creating two bowls (use more pineapples as needed per guest, adjust other fruit accordingly). Cover 1/2 pineapples with saran wrap and set aside in fridge, if preparing in advance. In a large bowl, combine all the fruits except starfruit slices and toss with the coconut, if using, and OJ or coconut milk mix. Store in fridge if making in advance. Right before serving, spoon fruit salad into pineapple shells and top with starfruit slices.

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