Fruit Stuffed Pineapple Shells
|Chopped dates||1⁄4 Cup (4 tbs)|
|Unflavored yogurt||3⁄4 Cup (12 tbs)|
|Chopped fresh mint/1 1/2 teaspoons dry mint||1 Tablespoon|
|Chopped macadamia nuts||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄4 Cup (4 tbs)|
Cut pineapple in half lengthwise through crown.
Cut out fruit from each half leaving a 1/4-inch-thick shell.
Cut away and discard core; cut fruit into bite-size chunks.
Cut papaya in half, peel, and scoop out seeds, reserving 1 tablespoon seeds for dressing, if desired.
Cut pulp into bite-size pieces.
Remove peel and white membrane from orange; lift out sections.
In a bowl, mix together pineapple, papaya, orange, and dates.
Cover and chill up to 4 hours.
Mash papaya seeds, if used, and mix with yogurt, honey, and mint; cover and chill.
To serve, slice bananas; mix with other fruit.
Spoon fruit into pineapple shells, then sprinkle with macadamia nuts and coconut.
Pass yogurt dressing to spoon over individual servings