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>