- 6
Ingredients
- Fresh Pineapple Dorado Beach:
- 1 ripe pineapple (about 3 1/2 pounds)
- 1/4 cup orange juice
- 1/4 cup golden rum
- 2 tbsp sugar
- 1 pint fresh strawberries, hulled
- 1 banana, peeled and cut in 1/4-inch slices
- 8 preserved kumquats
- 1/2 papaya (or 1/4 cantaloupe), peeled and sliced
- Poppy-Seed Dressing:
- 3/4 cup sugar
- 1 tsp dry mustard
- 1 tsp salt
- 1/3 cup cider vinegar
- 1 tbsp onion juice
- 1 cup salad oil
- 1 1/2 tbsp poppy seed
Preparation
Step 1
Fresh Pineapple Dorado Beach:
With sharp knife, halve pineapple lengthwise, right through frond. Remove pineapple from shell. Refrigerate shells until they are needed.
Discard core from pineapple. Cut pineapple into wedges, about 1/2-inch thick.
In large bowl, combine orange juice, rum and sugar; mix well. Add pineapple wedges, strawberries, banana, kumquats and papaya; stir gently.
Refrigerate fruit mixture, covered, 1 hour.
To serve: Carefully mound fruit mixture in pineapple shells. Serve with Poppy-Seed Dressing, if desired.
Poppy-Seed Dressing:
In medium bowl, combine sugar, mustard, salt, vinegar and onion juice. Using portable electric mixer or rotary beater, gradually beat in oil until mixture is thick and smooth. Stir in poppy seed. Refrigerate, covered, until well chilled. This dressing is good with any fruit salad. Make 1 2/3 cups.