Low Sodium. Makes 6 servings.

1 Dole Fresh Pineapple
2 Dole Oranges, peeled, sliced
2 Dole bananas, peeled, sliced
1 c. halved Dole Strawberries
1 c. seedless green Dole Grapes
Strawberry-Banana Yogurt Dressing (recipe follows)
Orange-Banana Yogurt Dressing (recipe follows)

Cut pineapple in half lengthwise through crown. Remove fruit with curved knife, leaving shells intact. Trim off core and cut fruit into chunks. In large bowl, combine pineapple, oranges, bananas, strawberries and grapes. Spoon into pineapple shells. Serve with your choice of dressing.

STRAWBERRY-BANANA YOGURT DRESSING:

6 Dole Strawberries, halved
1 ripe Dole Banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp. brown sugar or honey

In blender or food processor, combine all ingredients and blend until smooth.

ORANGE-BANANA YOGURT DRESSING:

1 Dole Orange
1 ripe Dole Banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp. brown sugar or honey

Grate peel from 1/2 orange. Juice orange (1/3 cup). In blender or food processor, combine orange peel and juice with remaining ingredients. Blend until smooth.