Two summers ago I was invited to a party with an “all desserts” theme. The problem with such parties is that they are a minefield of inedibles since most desserts are a combination of wheat, eggs, dairy, salt, sugar and nuts. I am grateful to whoever brings the watermelon, but I like a little variety.

This is easier and more colorful than traditional fruit salad. Make sure you add the pineapple within 2 hours of serving because otherwise the combination of pineapple and strawberries means that the pineapple absorbs the color of the strawberries. Avoid unripe or early season fruit. You want sweet fruit because you are not adding any sugar. If you do add sugar, do it at the last minute as it makes the fruit mushy.

1/2 fresh whole pineapple. (about 1 pint or 2 to 3 cups of cut fruit)
2 pints fresh strawberries
1 pint blackberries
1/2 pint rasberries

1 serving bowl with lid (preferably glass or porcelain with a plastic or rubber lid)
Paring knife and cutting board

Rinse all of the fruit and pick it over to eliminate anything smashed or not too fresh.
Put the rasberries and blackberries in the bowl
Hull the strawberries and cut them in half or smaller (you want pieces which are bite size or just a little bigger than the blackberries. Put them in the bowl
Twist off the top of the pineapple and then cut it in half vertically and in half vertically again. Cut out the core, then slice out the flesh and measure out about a pint. Alternatively you can just buy fresh precut pineapple at the grocery store.
Add pineapple to other fruit about 1 hour before serving.
Put lid on the bowl and toss gently.