Pineapple Fruit Cup Served In The Half Shell
|Red apple||1 (Bright Colored)|
|Lemon||1⁄2 , juiced|
|Sugar||1⁄4 Cup (4 tbs)|
Halve pineapple lengthwise keeping the leaves intact and cutting right through them.
With a sharp knife, cut along the underside of the core and around the skin to loosen the edible part of the fruit, being very careful not to puncture the shell.
Scoop out the pulp; core and dice it.
Dice and core, but do not peel, the apple.
Quickly brush with lemon juice so that it doesn't turn brown.
Cut peach into thin slices.
Wash and stem most of strawberries, leaving out a few plump ones, unstemmed, for garnish.
Combine fruits, again sprinkling with lemon juice.
Add kirsch and sweeten to taste.
Spoon into pineapple shells; chill.
Garnish with unstemmed strawberries and fresh mint sprigs.