Strawberry Pineapple Salad

This is a favorite of ours, we serve it every Easter and at just about every summer get together. It’s pretty quick and easy, especially if you have one of those pineapple corer gadgets. Unfortunately it doesn’t hold real well so for best results make it the morning you want to serve it.

Strawberry Pineapple Salad

Fresh strawberries

Fresh pineapple

Shredded Coconut

Powdered Sugar

1/2  orange

Wash, hull and cut strawberries up in to chunks.  Peel, core and cut pineapple in to chunks.  In a clear glass serving bowl layer pineapple, strawberries, coconut and a sprinkle of powdered sugar.  Continue layering until bowl is full.  I like to have the top layer end in strawberries but it really doesn’t matter.   Cover the top layer with coconut and a generous sprinkle of powdered sugar, then squeeze the juice of  half an orange over the top.  Refrigerate until well chilled.

You can eliminate the powdered sugar in the layers if desired, but I’d suggest putting it on the top at least, it’s very pretty on the buffet table or dessert table.  For large crowds I have a big clear punch bowl I serve it in, just keep layering until it’s full, also in the big punch bowl I use the juice of the whole orange so it can get down into the bottom.

May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit. ~ Romans 15:13 (NIV)

• 
• Buffer
• Pin It