To prepare the pineapple, use a large, sharp cutting knife or an electric knife

Hold the pineapple upright by the top and slice all the way through the leaves down into the flesh, completely cutting all the way through into two halves

Then cut each half into three equal parts. Next, starting at the base of each sixth, cut the flesh evenly away from the rind, cutting close enough to the rind to get a nice deep, fleshy portion, but without too many eyes

Cut each in two equal lengthwise parts, then cut into 3/4-inch-wide crosswise slices. On a large platter place alternating slices of pineapple, one to the left, the next to the right, in a "herring bone" the tropical fruits and strawberries should be artfully arranged over the pineapple

Garnish with leaves if available.