For the fruit salad, cut the pineapple lengthwise without removing the green leaves. Hollow out the two halves and keep them.
Cut the flesh of the pineapple, apple and mango into cubes and put them in a bowl. Add the raisins.
Mix the pulp with a dash of rum or cherry brandy and sprinkle with a little sugar. Stir again and let the fruit salad sit in the refrigerator for an hour.
Fill the two hollowed out pineapple halves with the fruit salad and decorate with candied cherries.
Preparation Tip:
You can vary the composition of the fruit salad according to the season or taste.
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