6 large navel oranges
2 slices canned pineapple
2 ripe bananas
1/2 cup granulated sugar
1/2 cup strawberries, sliced
1 cup whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon almond extract
6 large strawberries
Wash oranges; dry well. Cut a round slice off the bottom. Excavate all the pulp you can. Discard the white membranes. Clean out the shells.
Place pulp in a bowl and combine with the pineapple, bananas and sugar.
Gently fold in strawberries.
Fill the rinds with this mixture.
Whip cream. Add confectioners' sugar and almond extract a second or two before beating ends. If desired, tint the mixture pink with food color.
Heap orange baskets.
In the center of each basket, place 1 whole strawberry.
Refrigerate for 2 hours before serving.