Pineapple Delight


  • 1 ripe pineapple (recommend dole's)
  • 1/2 pint fresh rasberries, blackberries, blueberries, and/or bing cherries
  • 1 pint mango sorbet
  • 1 pint bosenberry sorbet
  • cool whip (optional)
  • 1 banana (optional)

  1. Cut pinapple in half by laying it horizontally on a cutting surface and, starting at the base, slicing straight down the center of the fruit. Be careful to cut straight through the green leafy top (do NOT remove the top- this is an important part of the final look!)
  2. Put aside one pineapple half. With a smaller knife make two angled cuts down the center of the pineapple, one on either side of the "hard" center core. The cuts should form a point inside the pineapple so that the core can be removed as a long triangular piece.
  3. Eat the edible parts of the core. That's the right of the preparer.
  4. Being careful not to pierce the pineapple shell, make a series of grid like cuts across the pineapple's flesh. Now, angling the knife slightly into the center of the pineapple, cut around the interior of the shell and remove the nicely formed pineapple chunks. Set aside these chunks for now.
  5. Once all the large chunks have been removed, use a spoon to scrape inside the shell to remove extra juice and bits of fruit. If you like, these scrapings can be kept in a bowl to use as a topping later.
  6. Repeat for second pineapple shell.
  7. Add approx. 3 scoops of mango and bosenberry sorbet into each pineapple shell.
  8. Wash all fruit and cut & pit bing cherries.
  9. Cover sorbet with fresh pineapple chunks (you will only need about a quarter of the pinapple). On top of this sprinkle berries and cherries.
  10. Add cool whip, pineapple scrapings, and banana slices as desired.
  11. Serve immediately.



*for an even more tropical look, add a mini umbrella to each pineapple. Pineapple may also be cut into quarters for smaller servings.

1 comment:

Dom said...

Festive!