Prep 50 mins
Cook 0 mins
Another recipe I found in TOH magazine that looks beautiful and so tasty and fresh. Would be wonderful for a party, cookout and a brunch.
- Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
- Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
- In a small bowl, combine the sauce ingredients. Serve with fruit.
This was a great choice for my 7 yr old's birthday party. We had two "boats" and although the dip was hit and miss with the kids, adults liked it - I subbed some soy yogurt which worked well. It definitely is a bit of work to get the pineapple out without having teeny tiny pieces. Not much you can do about that though and it's worth the effort. Thx!
The dip drizzled over the fruit makes this recipe! It has a nice sweet tastes but not too sweet. The combo of the fruit was perfect for my famiy's likings. It was a little difficult coring out the pineapple, but the one I got was a little small and may have not been completely ripe so the fruit was not as soft as of that in a ripe pineapple. Made for Photo Tag.