> 1 medium pineapple, with green leaves
> 1/4 cup dark rum or apple juice
> 2 teaspoons finely chopped ginger root or 1 teaspoon ground ginger
> 1/4 cup shredded coconut, toasted if desired
PREPARATION :
Cut pineapple lengthwise into fourths; remove
core. Cut along curved edges to loosen pineapple from
rind without cutting rind. Cut fruit in rind crosswise
into 3/4 inch slices; then cut lengthwise down center
of slices, leaving the cut fruit in the rind shell. Mix
rum and ginger root; spoon over pineapple. Cover and
refrigerate at least 4 hours. Sprinkle with coconut.
Garnish with strawberries and mint leaves if desired.
4 servings.
