1 med. pineapple (2 1/2 lbs.), reserve juice
1 c. peeled, sliced peaches
1 (11 oz.) can mandarin oranges, drained
2 tbsp. pineapple juice, drained from shell
1 tbsp. lemon juice
3 tbsp. slivered almonds
2 tbsp. oil
Mayonnaise, preferable homemade

Halve pineapple, including crown, lengthwise. (You will need only half the pineapple. Refrigerate other half for another use.) With sharp knife cut out pulp from pineapple half, leaving 1/2" shell. Cut out core; cut pulp in 3/4" cubes. In bowl combine cubes, peaches, oranges and juices; toss to blend; set aside.

In small skillet lightly toast almonds in oil. Add almonds and oil to fruit; toss to blend. Spoon into pineapple shell. Serve with mayonnaise on the side for first course or side dish. Serves 4.

NOTE: If fresh pineapple is unavailable, 1 1/2 cups drained canned pineapple chunks can be substituted. Serve from bowl.