1 medium pineapple, shredded (about 2 cups / 300 g prepared fruit)
3 medium bananas, sliced
3 medium oranges, sliced
1 Powdered (confectioners') sugar, to taste
Instructions
1. Prepare the pineapple: Pare the pineapple and cut out the eyes. Using a fork, pick off small pieces of the flesh, continuing until all soft parts are removed. Discard the fibrous core. This technique produces loosely shredded fruit rather than cut chunks.
2. Prepare the oranges: Remove the outer peel and all white pith from the oranges. Slice each orange lengthwise so that the tough central core is avoided; remove any seeds.
3. Prepare the bananas: Peel and slice the bananas into rounds approximately 1/4 inch (6 mm) thick.
4. Assemble the salad: In a serving bowl or individual dessert glasses, arrange alternate layers of shredded pineapple, sliced bananas, and sliced oranges. Sprinkle each layer lightly with powdered sugar.
5. Chill: Cover and refrigerate for at least 30 minutes and up to 2 hours, until the fruit is cold throughout and the sugar has dissolved into a light syrup. The fruit should appear glossy and the layers should be distinct.
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