Pineapple Salad Recipe
Pineapple Salad Recipe with Pineapples, Apple, Pears, White Grapes, Sugar & Grand Marnier.
INGREDIENTS
2 Small Pineapples
1 Apple
3 Pears
8 oz (225g) Seedless White Grapes
Castor Sugar
1 tbsp of Grand Marnier or Cointreau
METHOD
Slice the Pineapples in half long ways. Spoon out the flesh and remove the core. Cut the Pineapple flesh into small pieces and place into a bowl along with the Grapes.
Peel and core the Apple & Pears and cut them also into small pieces. Place in the bowl along with the Pineapple and Grapes. Sprinkle with the Sugar and splash with the Grand Marnier or Cointreau. Mix up a little with a spoon. Cover the bowl and leave it in the Fridge until the Sugar has dissolved.
To serve, pile the fruit into the Pineapple shells.
Serves 4.
Based on the Pineapple Salad recipe in:
Hamlyn All Colour Cook Book
by Mary Berry, Ann Body & Audry Ellis (Hamlyn 1970).