Pinkglow Pineapple Sorbet

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Around here we are into the heat of summer. That means we are looking for cool and refreshing sips and nibbles to enjoy during this hot time. One thing that I find wonderfully refreshing is fresh fruit sorbet. It is intensely flavorful, deeply chilling, and when mixed with rum and whirred in a blender, makes one heck of a frozen cocktail. This version was made using a Pinkglow pineapple, provided to me (with my enduring thanks) by Melissa’s Produce. Not only is it very pretty, but it is deliciously sweet, and makes a lovely presentation to serve to your grateful guests.

Pinkglow Pineapple Sorbet

½ Pinkglow pineapple, peeled, cored, and cubed (two cups)
½ c. sugar
1/3 c. water
2 T. pineapple rum

Place all ingredients into a food processor, and process until creamy. Refrigerate for at least one hour before processing in an ice cream maker. Put into an airtight container and freeze.

 

Festive Fruit Salad

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The late Mr. O-P was New Jersey born and bred. In New Jersey, his friends and family referred to this as “fruit cup.” Here in the heartland, we call it “fruit salad.” Whatever way that you refer to it in your part of the world, this is my absolute favorite combination of fruits. It has no added sweeteners, is best when served one or two days after you make it (What could be more convenient than that?), and is always welcome. It contains a unique blend of fruits, both fresh and dried, as well as crunchy, toasted walnut halves.

 

This salad features something a little different in the pink pineapple. I like using pink pineapple because all of the colors blend so well. It’s not particularly easy to find, so feel free to substitute yellow for that little splash of sunshine. Serve it topped with flaked coconut, a sprig of fresh mint, or, if serving it after a meal, with a pungent wedge of Stilton on the side.

Festive Fruit Salad

1 Melissa’s Pinkglow pineapple, peeled, cored, and cubed
1 c. Melissa’s red Muscato grapes, cut in half
1 15-oz. can Bing cherries, drained
¼ c. golden raisins
1 c. walnut halves, toasted

Toss all ingredients together in a large bowl. Cover and refrigerate overnight, or up to three days. Serve topped with shredded coconut, mint leaves, or a dollop of whipped cream.