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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 |