Pineapple and Kirsch Fruit Salad

 Another old favourite from:
The Best of Mrs Beeton’s Easy Entertaining, updated in 2007 London
(Thanks for the recipe Amanda!)

Desserts: Pineapple and Kirsch Salad

2 small pineapples; 100g / 4 oz black grapes; 1 banana; 1 pear; 15ml / 1 tblsp lemon juice; 30 – 45 / 2 – 3 tblsp kirsch; sugar

Cut the pineapples in half lengthways. Cut out the core from each, then scoop out the flesh, using first a knife, then a spoon, but taking care to keep the pineapple shells intact. Discard the core, and working over a bowl to catch the juice, chop the flesh.

Add the pineapple flesh to the bowl. Halve the grapes and remove the pips. Add to the pineapple mixture. Peel and slice the banana; peel, core, and slice the pear. Put the lemon juice in a shallow bowl, add the pear and banana slices and toss both fruits before adding to the pineapple and grapes.

Mix all the fruit together, pout the kirsch over and sweeten to taste with the sugar. Pile the fruit back into the pineapple shells and chill until required.

Serves four.