How do I prepare the pineapple boat?

Slice the pineapple in half lengthwise, scoop out the flesh in cubes while keeping the skin intact, and use it as a bowl for the mixed fruit.

Can I substitute the honey in the dressing?

Yes, maple syrup is a great vegan alternative that works well with the lime juice for a balanced sweetness.

Kiwi, mango, strawberries, grapes, and blueberries add vibrant colors and flavors that pair nicely with pineapple.

Serve chilled and garnish with fresh mint leaves to enhance the refreshing taste and aroma.

The dish is naturally free from major allergens, but be cautious when adding garnishes like nuts or coconut flakes.

A vibrant and refreshing fruit salad served in a pineapple boat, perfect for summer gatherings or as a show-stopping brunch centerpiece.

This tropical fruit boat quickly became our favorite summer treat, impressing guests every time.

Fruit: 1 ripe pineapple, 1 kiwi peeled and sliced, 1 mango peeled and diced, 1/2 cup 75 g strawberries hulled and quartered, 1/2 cup 75 g seedless grapes halved, 1/2 cup 75 g blueberries
Dressing & Garnish: Juice of 1/2 lime, 1 tablespoon honey or maple syrup, Fresh mint leaves for garnish

Step 1:: Slice the pineapple in half lengthwise keeping the leaves attached for presentation.
Step 2:: Using a paring knife cut around the edge of one pineapple half leaving about 1/2 inch 1 cm border.
Step 3:: Carefully cut the flesh into cubes without piercing the skin then scoop out the cubes with a spoon. Set aside the cubes in a large bowl.
Step 4:: Discard the core from the pineapple cubes.
Step 5:: Add the kiwi mango strawberries grapes and blueberries to the bowl with the pineapple cubes.
Step 6:: In a small bowl mix the lime juice and honey (or maple syrup). Drizzle over the fruit and toss gently to combine.
Step 7:: Spoon the mixed fruit salad back into the hollowed pineapple half mounding it attractively.
Step 8:: Garnish with fresh mint leaves and serve immediately.

Making this fruit boat always brings smiles and brightens our family brunches.

Substitute or add other tropical fruits such as papaya dragon fruit or melon as desired.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours.

Pair with coconut yogurt or a light drizzle of coconut cream for extra tropical flair.

This tropical pineapple fruit boat is a feast for both the eyes and the palate perfect for any occasion.

→ How do I prepare the pineapple boat?: Slice the pineapple in half lengthwise, scoop out the flesh in cubes while keeping the skin intact, and use it as a bowl for the mixed fruit.
→ Can I substitute the honey in the dressing?: Yes, maple syrup is a great vegan alternative that works well with the lime juice for a balanced sweetness.
→ What fruits complement the pineapple in this dish?: Kiwi, mango, strawberries, grapes, and blueberries add vibrant colors and flavors that pair nicely with pineapple.
→ How should this dish be served for best flavor?: Serve chilled and garnish with fresh mint leaves to enhance the refreshing taste and aroma.
→ Are there allergen concerns with this fruit boat?: The dish is naturally free from major allergens, but be cautious when adding garnishes like nuts or coconut flakes.