Pineapple and Mandarin Orange Appetizer with Curry Mayonnaise
|Fresh pineapple||1 Large|
|Canned mandarin orange segments||11 Ounce (1 Can)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Grated orange peel||3⁄4 Teaspoon|
|Curry powder||2 Teaspoon|
|Garlic clove||1 Small, minced or pressed|
Reserving one half of shell, peel and core pineapple and cut into chunks.
With a wooden pick, spear together a pineapple chunk and an orange segment; pile fruit kabobs into reserved pineapple shell.
Cover and chill for 2 hours or until next day.
Stir together mayonnaise, sour cream, orange peel, curry powder, and garlic until blended.
Cover and refrigerate until chilled or until next day.
To serve, place filled pineapple shell on a serving platter.
Offer curry dip with fruit.