Pineapple Fresh Fruit Boats with Toasted Coconut and Macademia Nuts

By á-73576

Ingredients

• Dressing:
• 1 pineapple, browned dried leaves on bottom removed, quartered lengthwise, with top leaves attached.
• 4 cups of fresh fruits such as
• strawberries, quartered
• blueberries
• raspberries
• blackberries
• banana,sliced immediately before serving
• cantaloupe, cut in half, seeded, and small balls made with a melon baller
• 1 tablespoons toasted, shredded coconut
• 1 tablespoon toasted Macadamia nuts
• mint leaves for garnish, optional
• 2 tablespoons Cointreau or orange liqueur stirred through fruit mixture before serving.

Preparation

Step 1

Using a sharp knife cut pineapple in half carefully cutting right through the top leaves, then quarter, setting each onto a large cookie sheet. Carefully cut out most of the inside part of the pineapple, remove, then cut into small chunks. In a bowl with the pineapple chunks add in other fruits, except bananas if not serving immediately. Stir fruit combination together very gently taking care not to bruise or crush any of the smaller fruits. Cover pineapple boats with plastic wrap and refrigerate until ready to serve. Just before serving stir in sliced banana, the toasted coconut, and macadamia nuts then drizzle with the Cointreau. Top filled pineapple boat with a sprig of mint for garnish and serve.