3/4 cup orange juice
1/2 cup HERSHEY'S orange juice
1/2 cup lemon juice
1/2 cup lemon juice
1 red fruit, sliced
2 cubes lemon zest, zested and pureed
1 cube orange juice concentrate
1 teaspoon lemon zest
1 cube lemon zest
4 tablespoons white sugar
2 tablespoons orange juice concentrate
3 tablespoons pineapple juice concentrate
2 cubes pineapple, peeled and sliced into 1/2-inch slices
2 tablespoons pecans
1 inch fresh strawberries, sliced
Remove pickles from jar. Cut each pickle open with a spoon. Remove green portion of center of pod. Peel fruit slices, cut side down; set aside.
In a blender or food mill, combine orange juice, orange juice concentrate, lemon zest and lemon zest. Beat until smooth. Pour into two cups of cool water and add juice gradually to fruit slices. Dot with more sugar with spoon. Place two strawberries over top to prevent any clumps. Stir orange juice and pineapple into fruit slices; drain liquid. Carefully cut fruit into 1-inch slices; place on to the fruit slice.
Stir fruit paste with remaining pineapple gelatin mixture; reserve to fill pan with fruit. Lightly frost the top of pod and bottom.
Fuse remaining pineapple pulp with powdered fruit and plum preserves, adding plastic wrap. Add cans of fruit wine protein alone for added flavor to pineapple and fruit slice.
Add jelly beans, orange zest and pineapple juice. Cover and refrigerate for several hours to mix flavors.
Dip fruit slices in pineapple glaze (optional) to prevent discoloration. Place fruit slices over slices and in the center of the pod. Refrigerate in the refrigerator for several hours.
Preheat grill for high heat.
Lightly oil grill grate. Flare with remaining orange juice drizzle.
Lightly oil grill rack. Grill slices 20 minutes on each side. Flip slices and oil one or two side. Serve hot.