Fruit Salad in Pineapple Shells
|Banana||1 , sliced|
|Apples||2 Small, cut into pieces|
|Pears||2 , cut into pieces|
|Seeded grapes||1 Cup (16 tbs)|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
|Raisins||1⁄2 Cup (8 tbs)|
|Cheese cubes||1 Cup (16 tbs)|
|Lemon and lime fruit dressing||1 1⁄2 Cup (24 tbs)|
|Shredded coconut||1⁄4 Cup (4 tbs)|
Rinse whole pineapple, then pat dry with a towel. Halve pineapple lengthwise, cutting through leafy stem (leave stem on). Cut out fruit of pineapple, leaving shell intact. Discard core. Cut pineapple fruit into bite-sized chunks.
Combine all ingredients except coconut in a bowl. Toss well. Generously fill both pineapple shells. Sprinkle with shredded coconut. Keep any remaining fruit in refrigerator for refilling shells.