Norwich Inn's Spa Tart Recipe

1. Remove the top and bottom of the pineapple and cut the skin away so that
all the “eyes” come off. Use a corer to remove the center of the pineapple
and slice the pineapple thickly so you have 4 1-inch rounds. Alternatively,
slice the pineapple without coring it first, then use the tip of a small
sharp knife ro remove a round piece from the center of each slice.

2. Pile them into a food processor or blender and work the motor in slow
motion until the mixture forms a smooth puree. Transfer the sauce to a bowl
and set it aside. Stir the sauce thoroughly and ladle enough onto the
bottom of four larger dinner plates to completely cover the well of the
plates. Set a slice of pineapple in the center.

3. Remove the stems from the strawberries, halve them and set them cut,
sides down, points facing toward the edge of the plate, directly onto the
pineapple slices. Fill the center of each slice with grapes, reserving a
handful for decoration.

4. Peel the banana and kiwi and set alternate slices of each one around the
edge of the well. Chop enough mint to make 1 tablespoon and sprinkle the
banana, kiwi and the pool of honeydew sauce with mint. Then sprinkle these
fruits with almonds, wheat germ and coconut. Scatter whole mint leaves and
the remaining grapes onto each plate. Serve at once.

“Our Home’s, ” Ed Safdie, owner of one of the top 10 luxury spas, the
Norwich Inn and Spa in Norwich, Connecticut has made his specialities
available to all, even those who don’t get to the spa. His cookbook, “New
Spa Food” (Clarkson N. Potter, $27.50), reflects his belief that healthy
diets should be sensible, balanced, varied and beautifully presented.

Healthy Recipes are provided by Our Home.