Pineapple Boat Fruit Salad

To make the fruit ‘boat': Cut a whole pineapple in half lengthwise.
Using a knife about the size of a steak knife, make a cut around the perimeter of the fruit-side of the pineapple about a ½ inch from the edge. While cutting, carefully aim your knife at a diagonal towards the inside of the fruit. When you are cutting around the top of the pineapple by the stalk, leave a slightly wider edge so that the stalk has support and does not fall forward.

Once you’re done cutting, the middle of the pineapple should lift out. After the middle of the pineapple is removed, use the tip of your knife to carefully hollow out the pineapple so that the inside is in the shape of a bowl or a “boat”.

Then spoon out the excess pineapple and juice so that the “boat” is empty. Cut the pineapple fruit into fairly large chunks. If the core is on the tough side, cut it off from the pieces of pineapple and discard.

Cut the watermelon into fairly large pieces.

Peel the kiwi fruit and cut it into large pieces.

Peel and pit the mango and also cut it up into large pieces.

Then, cut the banana into fairly large pieces.

Rinse the blueberries in a strainer.

Add the cut fruit and blueberries to a large plate so that you can mix it up before adding it to the pineapple boat.

Squeeze the orange juice (from the 2 orange quarters) over the bananas.

Add the fruit into the pineapple boat.

Sprinkle the coconut over the fruit.

Add either the cottage cheese, sherbet ice cream, or yogurt to the top of the fruit.

Top with granola.