1. Cut the pineapple lengthwise into thirds, slicing through the leaves, which should be left on. Carefully cut the flesh from each shell in 1 piece. Halve the flesh lengthwise then cut crosswise into bite-size pieces.
2. Replace in the pineapple shells. Sprinkle with rum to taste.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.