Taste of Home
Pineapple Boat with Fluffy Fruit Dip
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 cups dip.
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
Ingredients
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1/2 cup sugar
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1 large egg, beaten
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2 tablespoons orange juice
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2 tablespoons grated orange zest
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2 teaspoons lemon juice
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2 teaspoons grated lemon zest
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3 ounces cream cheese, softened
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1 carton (12 ounces) frozen whipped topping, thawed
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1 large ripe pineapple
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Additional orange and lemon zest, optional
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Assorted fresh fruit
Directions
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1.
In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat.
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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.
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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.
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4.
Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.
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