- 1 coconut (Need helping opening a coconut? Here's how.)
- 2 pineapples
- Large bunch of lychee fruit or rambutan
- 1 large mango
- 3 bananas
- Open coconut, reserving juice. Slice meat into strips.
- Slice one pineapple, keeping rind in place. Core second pineapple using aforementioned pineapple corer.
- Peel and seed the lychees/rambutan. Place seeded fruit in reserved coconut juice.
- Slice part of cored pineapple into tidbits.
- Stuff seeded fruit with pineapple tidbits. Return to coconut juice to retain moisture.
- Slice mango (Easy peasy. Here's how.)
- Slice bananas into 1-inch long pieces.
- Pour bananas and stuffed fruit into cored pineapple shell.
- Arrange remaining cut fruit on tray around pineapple bowl.
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Today's appetizer is prepared to the beautiful voice of Israel "Iz" Kamakawiwo'ole singing Over the Rainbow.
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