I don’t mean to come off like Rachael Ray or anything, but somehow a Christmas Pineapple Candle in the center of a table filled with Bread Pudding, or cheeses and White Russians bring comfort and joy to all. Tradition, family, the silver Christmas tree and it all comes together.
This is easy to do and it’s edible. Make sure to save a Campbell’s soup can, peel the label off and wash it real good. When you are done trimming the silver tree and you’ve had your first Black Russian, crank up the Santa Elvis out on the front lawn singing ‘Blue Christmas’ and try this.
On Dasher, on Prancer, on Donner, on Nixon, on Blitzen!
On Sneezy, on Dopey, on Rudolph, on Doc!
Ho, Ho, Ho…!
- 1 Ripe Pineapple
- 1 Strawberry
- 1 Campbell’s Soup Can
- 1 Bunch Seedless Red & Green Grapes
- 1 Can Pineapple Chunks, Drained
- Kiwi, Peeled & Sliced & Strawberries
- 1Slice off the top (flower) end of the pineapple and reserve. Holding the pineapple upright firmly, grind the soup can into the flesh of the pineapple and force it down gently until just the top of the can is showing.
- 2Take a sharp knife and cut around the bottom of the can. Remove the outer rind and gently take the can off of the fruit. You should have about a 2-inch base at the bottom with the rind and six inches of fruit above it in a cylinder-like shape.
- 3With the outer rind, cut a ¼-inch piece from the rind and attach it to the base with toothpicks. This is the handle for you candle.
- 4Take a strawberry, trim the green off and place it at the top of the candle with a toothpick. This is your candle.
- 5Take a platter, place the candle in the middle and place the top of the pineapple that you removed on the platter. Fill up your platter with grapes, kiwi, pineapple chunks and whatever.