1 medium pineapple — (with green leaves)
1/4 cup dark rum or apple juice
2 teaspoons finely chopped gingerroot or
1 teaspoon ground ginger
1/4 cup shredded coconut — toasted if desired
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 gingerroot; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired. 4 servings
Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>