1 pineapple
2 oranges
1 pear
1 avocado
1/2 pint strawberries
assorted salad greens

Cut foliage from pineapple about 1/2″ from top and save. Peel pineapple, cut into 3/4″ thick slices, then re-stack slices and top with foliage. Place on serving tray. Surround pineapple with clusters of remaining fruit prepared as follows: peel oranges and cut crosswise into slices; cut pair into wedges; cut avocado into slices, removing peel and seed; remove stems from strawberries; peel bananas and cut into slices (sprinkle with lemon juice to prevent darkening). Garnish platter with a few salad greens. Serve with a separate bowl of salad greens. Makes 6 to 8 servings.