- 1/2 cored fresh pineapple from the produce department, available in sacks or tubs
- 1 seedless navel oranges or Sicilian blood oranges
- 8 strawberries, hulled (remove the greens and the tiny tops where fruit attached to vine using a small paring knife)
- 4-inch skewers
- 3/4 cup sugar
- 3/4 cup water
- 1 lemon, zested
- 1 lime, zested
Cut pineapple half lengthwise. Cut the half into quarters lengthwise. Cut the quarters into 6 chunks, making 24 pieces. Trim the ends off the orange and remove the peel. Cut the orange into 6 wedges then cut wedges in half across. Stack 8 pieces of pineapple and 3 pieces of orange and 2 strawberries on each 4-inch skewer. Place skewered fruit on shallow dish.
In a sauce pot combine sugar and water and place over high heat. Add the zests to the sugar. Bring sugar to a simmer, or until the sugar has completely dissolved.
Remove the citrus infused sugar from heat and pour over the skewers. Let flavors infuse 10 to 15 minutes in the refrigerator.