6 large navel oranges
2 slices canned pineapple
2 ripe bananas
1/2 cup granulated sugar
1/2 cup strawberries, sliced
1 cup whipping cream
1 tablespoon confectioners sugar
1/2 teaspoon almond extract
6 large strawberries
Wash oranges; dry well. Cut a round slice off the bottom. Excavate all the pulp you can. Discard the white membranes. Clean out the shells. Place pulp in a bowl and combine with the pineapple, bananas and sugar. Gently fold in strawberries. Fill the rinds with this mixture.
(Recipe Continues Below)
Whip cream. Add confectioners' sugar and almond extract a second or two before beating ends. If desired, tint the mixture pink with food color. Heap orange baskets. In the center of each basket, place 1 whole strawberry. Refrigerate for 2 hours before serving.
