Pineapple Fruit Salad

This colourful dessert should ideally be made with fresh fruit, but if this is not possible, use a mixture of fresh and canned fruit. Serve Pineapple Fruit Salad with whipped cream or Creme Chantilly.2 bananas, sliced

1 tablespoon lemon juice

1 large fresh pineapple

8 oz. strawberries, hulled and sliced

2 large oranges, peeled, white pith removed and segmented

2 tablespoons kirsch

4 tablespoons icing sugar 1 pint vanilla ice-cream

In a medium-sized mixing bowl, combine the banana slices and the lemon juice together. Set aside.

Place the pineapple on a chopping board. Cut a 1-inch slice from the top of the pineapple and reserve it. Cut a thin slice from the bottom of the pineapple so that it stands firmly. With a sharp knife or spoon, scoop out the flesh, being careful not to cut the shell or pierce the bottom. Remove and discard the core and cut the flesh into chunks. Reserve the shell.

Add the pineapple chunks to the bananas in the bowl, then add the straw-berries and oranges. Pour the kirsch over the fruit and sprinkle them with the icing sugar. Stir the fruit, cover the bowl and place it in the refrigerator.

Wrap the pineapple shell and the reserved top in aluminium foil and put them in the refrigerator. Chill both the fruit mixture and reserved pineapple shell and top for at least 6 hours or overnight.

Remove the pineapple shell and top and the fruit mixture from the refrig-erator. Remove and discard the alumin-ium foil from the shell and top. Place the pineapple shell on a chilled serving dish. Spoon

2 tablespoons of the fruit mixture into the shell, cover with

2 tablespoons of ice-cream and continue making layers in this way until all the ingredients are used up. Place the top on the pineapple shell and serve immediately.

Any leftover ice-cream and fruit mix-ture may be used to refill the shell for second helpings.

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