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Pineapple in the Shell

Cut a slice off the top of the fruit, straight across, leaving on it the crown. With a sharp knife cut down into the pine all around until near the lower end, being careful not to cut through the rind or shell itself, so that with a slight twist the entire heart or pulp may be removed. Shred or dice this and let stand a half hour or more (according to stage of the fruit), adding, if liked, bits of citrus or other fruits which will absorb the pineapple flavour. Then place in the empty shell and put the top on it. (If it requires fastening at all it may be done with Japanese toothpicks so that the latter will not be seen.) It may be placed on a bed of ice or merely a bed of vines or other graceful garnish, and used as a centrepiece.