Pineapple Boat with Fluffy Fruit Dip Recipe

5 2 2
Pineapple Boat with Fluffy Fruit Dip Recipe
Pineapple Boat with Fluffy Fruit Dip Recipe photo by Taste of Home
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Pineapple Boat with Fluffy Fruit Dip Recipe

Read Reviews
5 2 2
Publisher Photo
At the root of this appetizer is a boatload of sweet, citrusy flavor. Children find the carved pineapple appealing and will be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit. Adults also find the fruit dip delightful. I often treat myself to a batch when melons are in season. —Katie Adams, Red Oak, Texas
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 1 large egg, beaten
  • 2 tablespoons orange juice
  • 2 tablespoons grated orange peel
  • 2 teaspoons lemon juice
  • 2 teaspoons grated lemon peel
  • 3 ounces cream cheese, softened
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 large ripe pineapple
  • Additional orange and lemon peel, optional
  • Assorted fresh fruit

Directions

In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat.
In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving.
Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks.
Fill shell with dip. Sprinkle with and orange and lemon peel if desired. Serve with pineapple chunks and other fruit. Yield: 6 cups dip.
Originally published as Pineapple Boat with Fluffy Fruit Dip in Country Woman July/August 1998, p30

  • 1/2 cup sugar
  • 1 large egg, beaten
  • 2 tablespoons orange juice
  • 2 tablespoons grated orange peel
  • 2 teaspoons lemon juice
  • 2 teaspoons grated lemon peel
  • 3 ounces cream cheese, softened
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 large ripe pineapple
  • Additional orange and lemon peel, optional
  • Assorted fresh fruit
  1. In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat.
  2. In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving.
  3. Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks.
  4. Fill shell with dip. Sprinkle with and orange and lemon peel if desired. Serve with pineapple chunks and other fruit. Yield: 6 cups dip.
Originally published as Pineapple Boat with Fluffy Fruit Dip in Country Woman July/August 1998, p30

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Reviews forPineapple Boat with Fluffy Fruit Dip

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MY REVIEW
Colleen User ID: 9052730 260280
Reviewed Jan. 25, 2017

"I put this fruit dip on top of pineapple upside down cupcakes and sprinkled with toasted coconut - so delicious!"

MY REVIEW
trixkid User ID: 5382429 22215
Reviewed Mar. 9, 2014

"I recently made this for a Hawaiian Luau. I have never heard of using an egg in a fruit dip so I was a little afraid but it was very good. And it was fluffly just like the name. Goes good with most any fruit and makes quit a big batch. I would definately make this again! Yum!"

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