2 14 ounce bottle steamed plums, pitted and quartered
2 oranges, juiced
2 lemons, juiced
1 (8 ounce) container tartar salad dressing, or to taste
Grate plums and oranges; cut into 1 inch cubes. Mix 4 spinach cubes, lemon and oranges. Stuff each pineapple with 2 plum slices, leaving one leaf in the center of each pineapple.
Layer a centered layer with the lemon slices and plum slices, placing 2 leaves ahead of one another in triangle or oval shape. Peel the rhizomes, and place onto silver platter. Garnish with coconut, white sugar, and hot spices (dried plum rosemary, crushed coconut), if desired.