Stuffed Pineapple Buffet Salad
|Fruit sugar||1 Tablespoon (As Required)|
|Seafood salad||4 Cup (64 tbs)|
|Chicken salad||4 Cup (64 tbs)|
|Navel oranges||4 Large|
|Grapefruit||2 (Pink If Possible)|
|Canned peach halves||1⁄4 Cup (4 tbs)|
|Canned whole figs||1⁄4 Cup (4 tbs)|
|Red skinned apples||2|
|Mint leaves/Water cress||1 Tablespoon|
Slice pineapple in half, lengthwise, starting at the bottom and cutting right through the spiny top growth.
Now cut deeply around the inside of each pineapple half, about 1/2 inch in from the edge.
Loosen the entire centre with a grapefruit knife and lift out fruit, keeping shell intact.
Cut core out of the fruit and discard.
Slice pineapple fruit into wedges and sprinkle with sugar.
If necessary, enlarge inside of shells by scraping out more pulp, then drain well and dry.
Fill one shell with seafood salad and the other with chicken.
Arrange shells on oblong platters lined with leaf lettuce.
Surround the seafood-filled shell with slices of peeled orange, grapefruit sections and pineapple wedges.
Garnish with watercress.
Surround chicken-filled shell with peach halves topped with figs.
Add wedges of red apple dipped in lemon juice and sprigs of mint.