The fruit is naturally sweet enough to enjoy plain. However, if you prefer a little extra sweetness, drizzle a bit of the dressing over the fruit and let stand for about half an hour before serving.
- 2 whole pineapples
- 1 pt. fresh strawberries washed, hulled, and cut in half
- 2 pt. fresh blueberries washed and patted dry
- 1 bunch green grapes, washed and patted dry
- 1 bunch purple grapes, washed and patted dry
- fresh mint, to garnish
- ¼ cup pineapple juice
- ¼ cup orange juice
- 2 T. honey
- 1 t. Dijon mustard
- ½ cup grapeseed oil
- salt and pepper, to taste
- To make the dressing, combine all ingredients in a glass bowl and whisk thoroughly to combine.
- Add salt and pepper to taste. If possible, make in advance to give the flavors a chance to blend.
- Cut both pineapples in half with a large chef’s knife. Cut right through the leafy crown so part of it is still attached to each half.
- With a small paring knife, cut around the inside edge of the pineapple, leaving about ½ inch between your cut and the outside of the pineapple. Then, cut a grid pattern into the pineapple flesh to create a series of square chunks.
- Use a spoon to scoop out the pineapple chunks and set them aside.
- Continue removing any excess flesh left in the pineapple bowl until it is emptied out.
- Repeat with remaining 3 pineapple halves.
- In a separate bowl, combine the fresh pineapple chunks with the strawberries, blueberries, and grapes.(You can add or substitute any other fruit you prefer).
- Toss gently to get a good mix.
- Carefully transfer the fruit salad to each prepared bowl.
- Serve immediately plain or topped with dressing.