Hawaiian Fruit Salad

1 large fresh pineapple
2 bananas
Juice of ½ a lemon
2 kiwis
1 mango
3 or 4 lettuce leaves
1 orange or tangerine, peeled, segmented
10 maraschino cherries, drained
2 tbsp sugar

ORANGE CREAM
2 fresh orange juice
50g sugar
1 egg yolk, beaten
container whipping cream

1. Wash the pineapple before cutting in half. Ripe pineapple should give slightly when pressed with your fingers. Cut pineapple in half. Reserve ½ of the pineapple for another use.

2. Remove hard core from centre of other pineapple half. Use a sharp knife to cut fruit from shell. Cut around outside, then slice length wise and cross wise for easy removal of fruit with a spoon.

3. Lay empty pineapple half, cut-side down, on a cloth to drain.

4. Peel and slice bananas; sprinkle with lemon juice to prevent browning.

5. Peel and slice kiwifruit.

6. Peel mango; remove stone and cut fruit into pieces.

7. Arrange lettuce leaves in drained pineapple half. Add pineapple pieces, sliced bananas, kiwi and mango pieces, orange or tangerine segments and cherries. Sprinkle with 2 tbsp sugar; set aside.

8. For orange cream, in a small saucepan. Combine orange juice and ¼ cup sugar. Stir over low heat until sugar dissolves. Gradually whisk in egg yolks. Stir over low heat until mixture thickens. Cool completely. Whip cream until slightly thickened; fold into orange mixture. Pour over salad at serving time. Makes 4 – 6 servings.