There’s a reason pineapples are a popular design motif: They’re interesting to look at and… they’re pretty. This recipe capitalizes on the natural beauty of whole pineapples to enhance the appeal of the delicious treat inside.
The fruit is naturally sweet enough to enjoy plain. However, if you prefer a little extra sweetness, drizzle a bit of the dressing over the fruit and let stand for about half an hour before serving.
Ingredients
2 whole pineapples
1 pt. fresh strawberries, washed, hulled, and cut in half
1 pt. fresh blueberries, washed and patted dry
1 bunch green grapes, washed and patted dry
1 bunch purple grapes, washed and patted dry
fresh mint, to garnish
Dressing:
¼ cup pineapple juice
¼ cup orange juice
½ cup grape seed oil
2 T. honey
1 t. Dijon mustard
salt and pepper, to taste
Directions
To make the dressing, combine all ingredients in a glass bowl and whisk thoroughly to combine. Add salt and pepper to taste. If possible, make in advance to give the flavors a chance to blend.
Cut both pineapples in half with a large chef’s knife. Cut right through the leafy crown so part of it is still attached to each half.
With a small paring knife, cut around the inside edge of the pineapple, leaving about ½ inch between your cut and the outside of the pineapple. Then, cut a grid pattern into the pineapple flesh to create a series of square chunks. Use a spoon to scoop out the pineapple chunks and set them aside. Continue removing any excess flesh left in the pineapple bowl until it is emptied out.
Repeat with remaining 3 pineapple halves.
In a separate bowl, combine the fresh pineapple chunks with the strawberries, blueberries and grapes. (You can add or substitute any other fruit you prefer). Toss gently to get a good mix and carefully transfer the fruit salad to each prepared bowl. Serve immediately plain or topped with dressing.
