RECIPE: Stuffed Pineapple Fruit Salad
This cool and refreshing fruit salad can be prepared with your choice of fresh fruits. Here, a delicious blend of juicy strawberries, blackberries, kiwis, and pineapple provides a great flavor combination and a beautiful array of colors. Blueberries, raspberries, mangos, seedless grapes, and/or peaches would be welcome alternatives, as well.
Tip: For best results, prepare the dressing in advance to give the flavors time to fully develop.
Stuffed Pineapple Fruit Salad
Prep time: 20 minutes
Cook time: none
1 c. Greek yogurt
½ c. fresh orange juice
1 T. orange zest
3 T. honey
½ t. ground cinnamon
¼ t. salt
1 whole pineapple
1 c. fresh strawberries, hulled and sliced
2 large kiwis, peeled, sliced, and quartered
1 c. fresh blackberries
Fresh mint sprigs for garnish
Prepare the dressing by combining all ingredients in a large bowl and whisk to combine.
Carefully cut the pineapple in half from crown to bottom, as shown, with a large, sharp knife. Cut through the leafy crown so it is still attached to each half.
Cut around the inside edge of the pineapple with a smaller knife, leaving about ½” around the outside wall. Score the pineapple flesh with the knife horizontally and vertically to create a series of square sections, as shown.
Scoop out the pineapple squares with a spoon and transfer to a bowl. Remove all remaining pineapple flesh until the remaining skin forms a bowl. Repeat this process with the remaining pineapple half.
Add the strawberries, blackberries, and kiwi to the bowl with the pineapple chunks. Toss to combine and spoon the fruit into the pineapple halves. Garnish with sprigs of fresh mint and serve immediately with the dressing on the side.
(Optional) Alternate Presentation: Toss the fresh fruit with half the dressing before adding to the pineapple halves and serve with the remaining dressing on the side.
Your happy WAHM, Stephanie Gilbert