Cool off with Pineapple Boat during August dog days

Robin McDaniel
Pineapple Boat gives a hint of “the islands” for a perfect summer lunch.

Pineapple Boat gives a hint of “the islands” for a perfect summer lunch.

If you like pineapples like I do, you will love serving this refreshing and attractive fruit salad in a “pineapple boat.”

Pineapples can be eaten fresh or canned and are most commonly used in desserts and salads. A pineapple is a good source of manganese and contains significant amounts of Vitamins C and B1. In some cultures, pineapples are a symbol of “welcome” and pineapple motifs are a favorite carved decoration.

Choosing a ripe, fresh pineapple sometimes takes some tricks of the trade. Pick the cleanest and brightest pineapple, one that is gold in color to slightly brownish. The leaves should be a deep green and show no signs of wilting or browning.

This recipe calls for coconut or vanilla flavored yogurt, both of which give the salad a fresh and refreshing taste, but do try the coconut. It gives the salad a little different taste and is my favorite.

Pineapple Fruit Boat

1 whole fresh pineapple

1 can (15 oz.) mandarin oranges, drained

1 cup red or green seedless grapes, halved

1 cup fresh strawberries, sliced

1 cup coconut or vanilla flavored yogurt

1/2 tsp. vanilla

about 1/4 cup almond slivers, toasted, optional

Slice pineapple vertically, cutting a third from one side. Leave the leaves attached. Set cut piece aside.

Remove strips of pineapple from the large section, leaving a 1/2 inch shell. Cut the strips into bite size chunks.

Remove the fruit from the small pineapple piece, and cut into chunks. In another bowl, combine pineapple chunks, oranges, strawberries and grapes.

Combine the yogurt and vanilla. Spoon over fruit, and stir gently. Spoon into pineapple shell, Sprinkle with almonds, if desired.

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