1 papaya, watermelon or pink type, cut into squares
1 pint whole ripe strawberries,if not available, substitute
red seedless grapes)
12 fresh orange or lemon leaves, optional
Directions
To prepare the pineapple, use a large, sharp cutting
knife or an electric knife
Hold the pineapple upright by
the top and slice all the way through the leaves down
into the flesh, completely cutting all the way through
into two halves
Then cut each half into three equal
parts.
Next, starting at the base of each sixth, cut the flesh
evenly away from the rind, cutting close enough to the
rind to get a nice deep, fleshy portion, but without too
many eyes
Cut each in two equal lengthwise parts,
then cut into 3/4-inch-wide crosswise slices.
On a large platter place alternating slices of pineapple,
one to the left, the next to the right, in a "herring bone"
the tropical fruits and strawberries
should be artfully arranged over the pineapple
