Fruited Pineapple Boats
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INGREDIENTS 1 large pineapple, with top
2 kiwi fruit
1 small cantaloupe
1 (1-pint) container fresh strawberries, hulled
1/2 pound sweet cherries with stems, 1 cup
Poppy-Seed Dipping Sauce, see recipe
Decorative wooden picksWith large sharp knife, cut pineapple, with top, in half vertically. With small sharp knife, cut pineapple from from both halves, leaving 2 pineapple boats. Cut away and discard core from pineapple; cut pineapple into 1-inch chunks.
Pare kiwi; cut each into 8 wedges. Pare cantaloupe, and cut in half. Scoop out and discard seeds; cut fruit into 1-inch chunks.
Combine all fruit in a large bowl; stir gently. Use half to fill pineapple boats, dividing evenly. Cover and refrigerate remaining fruit; use to refill boats. Make Poppy-Seed Dipping Sauce.
To serve, arrange filled pineapple boats on serving dish; stick about 15 decorative wooden picks into base of each frond, to use in spearing fruit. Serve with Poppy-Seed Dipping Sauce.
Makes 24 appetizer servings
POPPY-SEED DIPPING SAUCE
3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup cider vinegar
1 tablespoon onion juice, or finely grated onion
1 cup salad oil
1-1/2 tablespoons poppy seedsIn medium bowl, combine sugar, mustard, salt, vinegar, and onion juice.
Using portable electric mixer or rotary beater, gradually beat in oil until mixture is thick and smooth. (Or combine first 5 ingredients in blender or processor and gradually add oil, on low speed, through feed tube, until mixture is thickened. Stir in poppy seeds.