Cut 1 ripe small pineapple into 4 wedges. Remove pineapple meat and cube into bowl with 2 cup sliced fresh fruit in season. Toss with:
1/2 cup oil
1/4 cup lemon juice
1/4 cup marmalade or honey
1 tsp salt
Chill. Serve in pineapple boat wedges. Garnish with sprig of
fresh mint. Makes 4 generous servings.
LYNDA MAC DONALD