Fresh Fruit and Cheese in Pineapple Wedges

This is a beautiful salad or fruit dish served at bridal luncheons and showers at Magnolia Hall. The fruits make this a very colorful presentation and everyone is delighted with the taste.

2 medium-size fresh pineapples

4 cups sliced fresh strawberries

2 cups cubed cantaloupe

2 cups cubed honeydew

1 cup seedless red grapes

1 cup fresh blueberries

2 peeled and sliced kiwifruit

1 cup cubed mild cheddar cheese

1 (8-ounce) container sour cream

⅓ cup strawberry preserves

½ teaspoon vanilla extract

Using a sharp chef’s knife or an electric knife, cut the pineapple into quarters, keeping fronds (leaves) attached. Remove the core from each wedge. Cut out the pineapple, leaving a ¼-inch-thick shell. Cut the pineapple into small chunks and set aside 2 cups, reserving any remaining pineapple for other uses.

In a large bowl combine the 2 cups pineapple, strawberries, cantaloupe, honeydew, grapes, blueberries, kiwifruit, and cheese cubes. Stir gently. In a small bowl, combine the sour cream, strawberry preserves, and vanilla. Stir well.

When ready to serve, place the pineapple wedges on individual serving plates. Spoon about 1½ cups of the fruit mixture onto each wedge. Spoon 2 tablespoons of the sour cream mixture beside each pineapple wedge.

YIELD: 8 SERVINGS

Peggy Hawkins, Events Manager

Magnolia Hall