Pineapple Fruit Salad
Yield
2 servingsPrep
25 minCook
?Ready
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple
with leaves |
|
| 1 | each | apples |
|
| 1 | x |
lemon juice
from 1 lemon |
*
|
| syrup | |||
| 1 | x | lemon juice |
*
|
| 2 | teaspoons | sugar |
|
| 2 | teaspoons |
liqueur
grand marnier or cointreau, orange flavor |
*
|
| Fruit salad | |||
| 1 | x |
fruit
seasoned, fresh (apple, orange, kiwi fruit, banana, pear, mango) |
* |
| 1 | x | cream |
*
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Directions
First make the syrup: mix the lemon juice and sugar in a small pan and simmer for 5 minutes, making sure the sugar dissolves completely.
Stir in the Grand Marnier.
Prepare the fruit for the fruit salad and toss in the syrup. Cut the pineapple in half vertically, including the leaves. Scoop out the flesh from each pineapple half with a grapefruit knife, ensuring that the flesh remains in one piece.
Put the fruit salad with the syrup in the pineapple shells. Slice the pineapple flesh and the red apple, dipping the red apple slices in lemon juice to prevent discolouration, then arrange alternate slices of pineapple and red apple on top of the fruit salad in the pineapple shells.
Serve fresh cream separately.
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