Salpicon of Pineapple

 

1 ripe pineapple

1/4 cup creme de cassis

2 Tbsp cognac

3 Tbsp light brown sugar

1 Tbsp raisins

Cut a fresh pineapple into chunks and combine with the creme de cassis, cognac, and sugar. Refrigerate. Serve very cold. Spoon into bowls and serve with raisins as garnish. Probably also good with bananas added.

From Jacques Pepin, Today's Gourmet

 

Fruit Salad Tristes Tropiques

 

1 bunch seedless grapes, halved

1 pint blueberries

1 pineapple

1-2 Honeybell Tangelo or Clementine

1-2 kiwi, peeled and cut in pieces

1 banana (add at end)

light brown sugar

Cointreau

 

Mix fruits and sprinkle with brown sugar and a little Cointreau. Refrigerate. Add bananas at end. Serve with a pound cake.

 

Simple Pineapple Salad

 

Combine one pineapple, peeled and cut in small chunks, with 2 kiwis, peeled and sliced, and 1/2 papaya cut in chunks. A great combination. Wonderful breakfast food.