RECIPE

4 cups cut-up fruit (grapes, cantaloupe, and banana work well)

¼ cup lemon juice from concentrate

3 tablespoons honey

3 tablespoons chopped fresh mint leaves

Refrigerate pineapple shell until serving.

Cut pineapple fruit into one-inch pieces.

Reserve 1/4 cup pineapple pieces.

Mix remaining pineapple with assorted fruit in large bowl. (If using banana wait until ready to serve before cutting and adding to fruit mix.)

Puree ¼ cup pineapple, any reserved pineapple juice, lemon juice and honey in blender until smooth.

Toss with fruit and 2 tablespoons mint.

Refrigerate at least 1 hour until serving.

Spoon fruit and dressing into pineapple shell (Now is a good time to add banana.)

Garnish with remaining mint and serve.