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Ingredients:
3 fresh pineapple slices (unpeeled), cut in 8 wedges
2 kiwi fruit, peeled & sliced
2 medium oranges, unpeeled, sliced, halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit, sliced 1/2 pound red grapes, broken into small
clusters
1 banana, peeled, sliced
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup coconut
Cooking Instructions:
1. On large serving platter, arrange pineapple, kiwi fruit,
oranges, papaya, star fruit and grapes.
2. Toss banana slices with lime juice. Drain, reserving lime
juice. Arrange bananas over
fruit on platter.
3. In a small bowl, combine reserved lime juice and pineapple
juice concentrate; blend well.
Drizzle over fruit. Sprinkle with coconut.
| CHOCOLATE-DIPPED STRAWBERRIES |
Ingredients:
12 oz Semisweet chocolate pieces
6 tablespoons Butter or margarine 1/2 teaspoon Vanilla
Strawberries with stems
Cooking Instructions:
Melt chocolate pieces in top of double boiler. Blend in butter
and vanilla. Dip strawberries in
chocolate, swirling to coat evenly. Place on waxed paper and
set in cool dry place.
| Pineapple-Strawberry Salad |
Ingredients:
4 larges slices of pineapple
1 bunch watercress
1 pint strawberries 2 tablespoons fresh lime juice
1 tablespoon honey
2 tablespoons salad oil
Cooking Instructions:
Arrange pineapple on bed of watercress on 4 individual salad
plates. Wash, decap and slice
lengthwise all but 4 strawberries and arrange on top of
pineapple. Top each salad with a whole
strawberry. Mix lime juice, honey and salad oil to use as a
dressing for the salad.
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