Pineapple Fruit Salad Recipe

a Valentine's heart made from mini cakes
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 Updated 04/01/2016

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A fruit salad made with exotic fruits and rum. Serving it in the pineapple shell makes this an unusual and interesting dessert for two people to share.


  • 1 large well shaped, nicely coloured pineapple
  • tin of stoned lychees
  • 1 melon of choice
  • 2 kiwi fruits
  • small punnet of physalis
  • tin of stoned red cherries
  • a few grapes
  • a few raspberries
  • 2-3 tablespoons white rum
  • icing/confectioner's sugar
  • clotted cream to serve
(see measure conversions for more information on quantites)


  1. Cut a lid-sized piece from the top of the pineapple.
  2. Scoop out pineapple flesh from main body of the pineapple.
  3. Reserve all of pineapple shell.
  4. Make a fruit salad by chopping the pineapple, slicing skinned kiwi fruit and making melon balls with a special scoop (available in kitchenware departments).
  5. Wash grapes and halve and deseed if necessary, drain any tinned fruit.
  6. Combine all fruit and sweeten to taste with icing sugar.
  7. Stir in white rum.
  8. Taste for sweetness and strength of rum!
  9. Pile back into pineapple shell and chill thoroughly.
  10. Serve with pineapple lid replaced and with stiffly whipped double cream.

Prep Time: 25 minutes

Yield: 2 portions


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