Pineapple Fruit Bowl Recipe

How to make it

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• If the pineapple boat fruit salad is being prepared for the main course, plan on one pineapple half for each person.
• Begin by thoroughly washing the outside of the the pineapple.
• Lay the pineapple down on a large plate or cutting board with the top facing you.
• With a large sharp knife, cut the pineapple in half from the bottom to the top so that each half has half of the green leafy top.
• Using a curved grapefruit knife, cut around the inside of one of the pineapple halves about 3/8 inch (1 cm) from the outside, being careful not to cut through the skin of the pineapple.
• Then cut the inside into 4 or 5 lengthwise wedges, being careful not to cut through the skin.
• Begin removing the wedges from both sides of the pineapple, using the knife to release any pineapple that was not cut through.
• Then slide the knife under the center wedges to loosen them.
• Cut the wedges into bite sized pieces and place them in a large mixing bowl along with any juice.
• Repeat with the other half.
• Wash and peel the oranges, separate into sections, cut the sections into bite sized pieces, and add to the mixing bowl.
• Peel and slice the bananas and add to the mixing bowl.
• Add the blueberries, and mix all the fruit together.
• Spoon the fruit back into the hollowed out pineapple halves, so that it is mounded above the pineapple.
• Serve very well chilled.