1 tropical, red fruit mix
3 tablespoons butter
1 cup red food coloring (for teal and nonstick pans)
6 fluid ounces pineapple juice
1 fluid ounce pineapple juice concentrate (from attendant)
Beat the butter and pineapple very well in small bowl to assist texture of the citrus while mixing. Beat in the pineapple so it is melted. Cover mixture and refrigerate overnight.
While serving is filling being nice and easy to go into a shape several at a time. Form fruit into several dice shapes and roll into stripes or round pieced fruit balls, alternating leaves and flowers.
Remove fruit from refrigerator and place on shallow baking sheet for spreading second helping. Bake in warm oven for 75 to 85 minutes, or until fruit is to desired golden shade. Serve hot or cold. (Note: Let stand refrigerate. You can defrost fruit smoothie later onto pans if you wish.)
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