4 celery stalks
2 (15 ounce) cans sliced raspberries or strawberries
2 (14.5 ounce) cans tomato canned cream of raspberries with juice
1 large cup water
1 (14 ounce) can imported pineapple chunks, drained
1 (8 ounce) package fresh strawberries, sliced
Put celery stalk on a plate, and mix the strawberries and raspberries. Drizzle with the water. Chill overnight on the rack.
On the morning of the day of the event, return celery stalk to the refrigerator, and chill overnight. Remove fruits and cut into chunks. Garnish with sliced pineapple.