Salade D’oranges a L’ananas

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

A very simple and good fruit salad which looks well if the fruit is well arranged. Remove the hard part and the skin of a pineapple, cut it in slices; cut several oranges in quarters with a very sharp knife so that all pith and the skin which encloses the flesh of each quarter is neatly removed.

Dispose about six to eight quarters of orange on each slice of pineapple; sprinkle with castor sugar, pour over a port-glassful of liqueur (either brandy and curaçao or kirsch or maraschino) and finish with a sprinkling of crushed grilled almonds. Serve with it whipped cream flavoured with the same liqueur.