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1 cup blueberries 1 head butterhead lettuce, rinsed and patted dry 1/2 ripe pineapple, peeled and cored

good example of how things have changed. Not too long ago, this combination of fruits would have been served as a dessert. The simple addition of lime juice and fresh chiles transforms it into a refreshing appetizer or luncheon salad. If you like cilantro, by all means, substitute it for the mint. 1/4 cup fresh lime juice (about 2 large limes) 1-2 fresh Serrano chiles, deveined, seeded and minced (be sure to wear gloves) 1 T. chopped fresh mint or cilantro 1 large ripe papaya, peeled, seeded, and cut into 1/2-inch cubes 1 cup raspberries

Whisk together the lime juice, chile and mint in a small bowl. Combine the papaya, raspberries, and blueberries in a large bowl. Pour the dressing over the fruit and toss gently, taking care not to crush the berries. Line four plates with the lettuce leaves. Slice the pineapple in half lengthwise, then cut each half into 2-inch spears. Scatter the spears over the lettuce, and spoon the papaya, berries, and juices on top. Serve immediately. If you are serving this at a brunch, you could also make a splash by hollowing out the pineapple and using it as a serving dish. A longtime resident of Oxford, Pamela Meredith-Doyle, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts, where she lives with her husband and son. For more of Pam’s recipes, visit the Story Archive tab at www.tidewatertimes.com.

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