Ingredients
Method
- Cut the top and bottom off one pineapple. Stand it upright on a cutting board and slice downward, following the curve of the fruit to remove the skin. Remove any remaining "eyes" with the tip of your knife or an apple corer.
- Slice the peeled pineapple into 1-inch thick rings. Use a small cookie cutter or the rim of a drinking glass to cut out the tough core from each ring, creating clean hollow circles. Set the outer flesh aside for snacking later.
- Take a melon baller or a small spoon and gently scoop out any remaining fibrous material from the inside of the pineapple rings if necessary, ensuring you have a smooth cavity to hold fruit. Be careful not to puncture the bottom edge of the ring.
- In a large bowl, combine the blueberries, raspberries, blackberries, diced kiwi, and diced mango. Gently toss with lime juice (and honey, if using) until evenly coated.
- Spoon the mixed fruit mixture generously into the hollowed pineapple rings. Pack it lightly but firmly so it doesn't slide out when you pick up a ring.
- Arrange the filled pineapple bowls on a serving platter. Garnish with a single fresh berry or a mint leaf if desired. Serve immediately to prevent the pineapples from becoming too watery.
Nutrition
Notes
It’s an elegant presentation that requires zero baking or chopping skills, just patience to scoop cleanly. I always reserve some fresh berries for garnish because the bright red pops against the yellow flesh make it look far more complicated than it is. It’s become my go-to for potlucks where I need to impress without standing over a stove.