Fruitful Pineapple Recipe
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Use fully ripe fruit for best flavor in this attractive, easy to make medley. To use as a dessert, serve over ice cream or custard.
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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.)
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.
For best flavor, serve at room temperature.
If making ahead, chill but allow to warm up a bit before serving.
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