2 small pineapples
100 g black (Concord) grapes
1 banana
1 pear
1 tbsp lemon juice
2-3 tbsp Kirsch
sugar
100 g black (Concord) grapes
1 banana
1 pear
1 tbsp lemon juice
2-3 tbsp Kirsch
sugar
method
1. Cut the pineapples in half lengthways.
2. Cut out the core, then scoop out the flesh, using first a knife, then a spoon, but taking care to keep the pineapple cases intact.
3. Discard the core, and chop the flesh.
4. Put into a bowl, together with any pineapple juice.
5. Halve and de pip the grapes.
6. Peel and slice the banana; peel, core, and slice the pear, and toss both fruits in the lemon juice, before adding to the other fruit in the bowl.
7. Mix all the fruit together, pour the Kirsch over them, and sweeten to taste with the sugar.
8. Pile the fruit back into the pineapple cases and chill until required.
2. Cut out the core, then scoop out the flesh, using first a knife, then a spoon, but taking care to keep the pineapple cases intact.
3. Discard the core, and chop the flesh.
4. Put into a bowl, together with any pineapple juice.
5. Halve and de pip the grapes.
6. Peel and slice the banana; peel, core, and slice the pear, and toss both fruits in the lemon juice, before adding to the other fruit in the bowl.
7. Mix all the fruit together, pour the Kirsch over them, and sweeten to taste with the sugar.
8. Pile the fruit back into the pineapple cases and chill until required.
serving amount
serves 4
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