Hawaiian Fruit Salad Recipe

Prep.Time: 30 minutes
Servings: 6

-> 1 whole fresh pineapple
-> 1 banana
-> 450 g (15 ounces) watermelon, peeled
-> 1 ½ cups (150 g) sliced fresh berries
-> 1 ½ cups (150 g) kiwi, peeled
-> 1 ¼ cups (120 g) pina colada-flavored or vanilla yogurt
-> ½ cup (50 g) flaked coconut, toasted, divided
-> ¼ to ½ teaspoon (1 to 2.5 g) coconut or vanilla extract

1. Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside.
2. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. (12 mm) shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain.
3. Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl.
4. In another bowl, combine the pineapple chunks, banana, berries and kiwi. Combine the yogurt, ¼ cup (25 g) coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut. Yield: 6 servings.