Recipe(tried): Nut Tree Restaurant Pineapple Appetizer Board: The Pineapple Appetizer was an example of Helen and Bunny Power's original philosophy of giving the customer a little something "extra", a pleasant surprise. After seeing it served this way in Mexico, Helen and Bunny brought the idea of serving pineapple in the shell to Nut Tree tables. At one time, the Nut Tree was the third largest importer of pineapple on the entire West Coast. In the summer of 1958, for example, the Nut Tree used over 50 cases of pineapple a week. The Nut Tree's pineapples were picked ripe in what became in Hawaii as "the Nut Tree Pick". The fresh Pineapple Appetizer was always served with fresh Nut Tree marshmallow sauce. 1 chilled ripe pineapple Fresh Nut Tree marshmallow sauce To prepare fresh pineapple, Central American style as served at the Nut Tree, cut off top and bottom of a chilled, thoroughly ripe pineapple and discard bottom. Working from bottom of fruit with a long, thin knife, cut around fruit inside shell, leaving a thin, but firm wall. Push out the cylinder of fruit, and slice it in 1/2-inch slices. Put slices back into shell in original order and position. If half slices are desired (just like at the Nut Tree), cut down through stack inside shell. Turn the filled shell upside down (so the sweeter slices of fruit are at the top) and place green top along side on serving plate. Serve Marshmallow sauce separately in it's own container.
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