Let me introduce you to the fruit salad that everyone will rave about. Now, there's no need to complicate a fruit salad. A fruit salad is more than just a bunch of fruit tossed together. It can be very thoughtful and delicious. The key is simplicity. There's only 3 fruits in this salad, each providing a complimentary flavor to the others. It is absolutely divine. No more will the fruit salad be just something else on the plate. People will rave about it, crave it, and lick the bowl. Bring it to every potluck and picnic this summer and you'll never go wrong.
Ingredients
1 pineapple
2 lb strawberries
4 kiwis
1 lemon
3 tablespoons sugar
1 tablespoon poppy seeds
Instructions
1. Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes (See the cooking lesson below). Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: Peel the kiwi, then cut into bite-sized cubes.
2. Combine all the prepared fruit in a large mixing bowl. Squeeze the juice of one lemon over the fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.
3. Chill for at least 30 minutes before serving.
1. Lay the pineapple on its side on a large cutting board. Cut about 1/2 inch off the top and bottom (removing the large green stalk on top).
2. Stand the pineapple upright. Use a sharp knife to slice that unruly, pokey skin off the sides in slices. Try to leave as much of the flesh intact as possible, but remove all that nasty skin.
3. The core of the pineapple is usually hard and inedible. Feel around one end of the pineapple to see where that hardness begins. I usually use a dull butter knife to make a little indentation to outline the core. If you are cubing your pineapple simply cut large chunks off, leaving the hard core behind, then slice and dice into cubes. If you are creating rings, you'll cut slices and remove the core out of each individually.
