Cut the top and
rind off the pineapple and discard. Cut the four sides off the core. At
this point see if there are any small bits of good pineapple left on the
core or outside bits that still have a bit of skin on them. Carefully
cut off these bits and toss in a small bowl to use for the ham glaze,
if you are making the Easter brunch. Discard the core. Cut the pineapple
into chunks about the size of a quartered strawberry. Place in a large
bowl, toss with 2 TB. VANILLA SUGAR. Wash strawberries gently. Cut the
blossom end off the strawberries, then slice into quarters, place on top
of the pineapple and sprinkle with the remaining VANILLA SUGAR. 3 TB.
of VANILLA SUGAR is just an estimate, you may use more or less depending
on how sweet and soft the fruit is. Gently toss the salad every few minutes
until serving time. The colors of the bright red strawberries and beautiful
golden pineapple are wonderful in a clear cut glass bowl.
Prep. time: 30 minutes
Cooking time: 0
*TIP* It is easy
to pick nice ripe strawberries, but fruit like pineapple is tougher. I
rely on my nose - pineapple that is ripe - or nearly so- will smell wonderfully
pineapplly when held to your nose. If it is squishy, it is too ripe. Placing
a pineapple upside down (lean it against a kitchen cabinet) hastens ripening.
The nose trick works great for cantalope too, and peaches. In fact, when
you enter the produce section and you detect the aroma of peaches, strawberries
or any other fruit for that matter - head straight over to that section
and buy some - they're calling you.