2 tsp. ascorbic acid/Vitamin C mixture (ike Fruit Fresh)
1/4 c. water
1 large pineapple
1 dozen strawberries, fresh or frozen
1 1/2 c. assorted melon balls (cantaloupe, honeydew and watermelon)
1 can Mandarin oranges, drained
1/4 c. candied ginger

Combine the Fruit Fresh (if you don't have this you can use fresh lemon juice instead) and water, cut pineapple in half lengthwise, leaving plume attached to each half.

Carve out and remove cores of fruit using a curved grapefruit knife or other sharp knife. Discard cores, pits, seeds, etc and white portions of peels.

Dice fruit. Coat diced pineapple and inside of pineapple shells with ascorbic acid solution. Combine diced pineapple with remaining ingredients. Fill shells with fruit. Cover lightly with plastic wrap.

Refrigerate until ready to serve. Serve with wooden picks or cocktail forks, if desired

Makes 6 servings.