Cheese-Pineapple Boats - cooking recipe

Ingredients

1 pineapple
1 c. strawberries, halved (reserve 4 whole berries)
2 c. cantaloupe or honeydew melon balls
1/4 tsp. ground ginger
2 Tbsp. lime juice
8 oz. Cheddar, Muenster or Monterey Jack cheese, cut into 1/2-inch cubes
2 Tbsp. coarsely chopped dry-roasted almonds
ground ginger
pineapple yogurt

Preparation

Select a pineapple with fresh green leaves, cutting pineapple lengthwise into quarters through green top.
Cut along curved edges of quarters with grapefruit knife to remove fruit.
Cut off pineapple core; cut fruit into chunks.
Drain fruit and invert shell to drain.
Place pineapple chunks, halved strawberries and melon balls in large bowl.
Sprinkle with 1/4 teaspoon ginger and the lime juice; toss.
Cover and refrigerate 1 hour.
Stir in cheese; spoon mixture into shells.
Sprinkle with almonds and ginger.
Spoon yogurt onto each serving and garnish with whole strawberries.
Makes 4 servings.