Pineapples are carved and filled with strawberries or other in-season berries for a pretty presentation that also comes with a raspberry dip recipe.

Difficulty Rating: Easy

Nutritional Highlights: Pineapples contain enzymes with anti-inflammatory properties and may help alleviate joint pain.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 8 ounces cream cheese (use Neufchatel for ⅓ less fat)
  • ⅓ cup raspberry preserves
  • 2 tablespoons milk
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • ½ cup cream
  • 2 tablespoons powdered sugar
  • 1 pineapple
  • 1 pint strawberries and/or other fresh in-season berries

Tips & Notes

• Select fresh pineapples that seem heavy for their size, with dark-green greens. Avoid soft spots and dry-looking leaves.

• Use any fresh, in-season berries of your choosing.



  1. Whip cream cheese until smooth, then blend in preserves. Add milk, lemon zest and lemon juice, mixing well.
  2. In a separate bowl, whip cream with sugar until soft peaks form. Fold whipped cream into cream cheese mixture. Chill.
  3. Halve pineapple lengthwise, keeping the green leaves intact. Scoop out the flesh and cut into bite-size pieces, discarding tough core.
  4. Cut each strawberry in half. Fill pineapple “boats” with chopped fruit and serve with cream cheese dipping sauce.
Recipe From: Farm Flavor -

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