ingredients
Pineapple Boats
Melon with Strawberries and Ra
Oranges with Cinnamon
Watermelon
Figs with Honey and Fresh Chee
directions
Quarter a pineapple lengthwise, leaving green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it’s still intact, but be easy to eat in bite-sized cubes. You can splash it with rum if you like.
Halve the melon. Remove the seeds. Fill the well with sliced strawberries and raspberries. If you want, add a splash of kirsch or Grand Marnier.
Cut the skin off the oranges, going straight to the flesh. Discard the skins. Slice the oranges and arrange on a platter. Sprinkle with cinnamon and caster sugar.
Slice watermelon into thick, childhood-sized wedges. Sprinkle with rosewater, adding only a little at first, then more to your taste.
The figs must be very ripe. Just put three figs on a plate, add a scoop of fresh cheese, such as fromage blanc from farmer’s market, and dribble over a light honey, such as acadia or wildflower.