2 tsp. powdered ginger
1/2 c. brandy
2 oranges, peeled and sliced thin
1 c. fresh or canned pineapple cubes
1 c. strawberries, halved

Dissolve ginger in brandy. Combine oranges, pineapple, and strawberries in bowl. Pour the brandy over the fruits, basting them for a few moments. Cover the bowl and chill for 3 hours. Arrange the salad on lettuce leaves and serve.

Note: You may use other fruit combinations with this brandy dressing for other Middle Eastern treats.