1 fresh pineapple
1 tbsp. sugar
Juice of 1 lemon
Diced, mixed fruit (watermelon, cantaloupe, honey dew, strawberries, peaches, blueberries, etc.)
Poppy seed dressing

Trim brown tips from pineapple top by laying pineapple on side and cutting upward and away from pineapple with sharp knife. Again with pineapple on side, cut into fourths, cutting from bottom through remaining top. Cut fruit from pineapple, leaving about 1/4 inch of fruit in shell. Cut out core. Slice fruit into fingers then into chunks. Sprinkle with sugar and lemon juice and refrigerate 1 hour. Fill pineapple shells with cut pineapple and your choice of fresh fruits. In the winter I use mandarin oranges, pitted bing cherries, diced apple and sliced banana. Serve with poppy seed dressing and a sprig of mint. Yields 4 servings.