1 lg Ripe pineapple (3 1/2 lb)
2 lg Ripe bananas (16oz total)
1 pt Hulled strawberries
1 cn (1/2oz) frozen fruit punch
(thawed)
Mint leaves (garnish)
1    Sliced lime (garnish)
6 c  Club soda, chilled, amount
Depends on sweetness of
Fruit and desired
Consistency

Peel pineapple, remove eyes, split, core and cut into 3/4″ cubes. Peel
bananas, cut into 1/2″ slices. Cut strawberries in halves or thirds
if very large. Arrange all fruit in a single layer on waxed lined
cookie sheet. Freeze until solid, about 1 hour. Once frozen, fruits
can be processed immediately or can be wrapped in airtight plastic
bag for as long as 3 months. Process frozen fruits in 1 1/2 cups
batches in standard size food processor until minced as fine as snow.
Scrape down work bowl as necessary. As processed, transfer to chilled
3 1/2 quart punch bowl. Stir in thawed, chilled fruit punch
concentrate and 5 cups club soda. If too sweet or too thick, add
remaining cup of soda. Float some lime slices on slush and garnish
with mint leaves. Serve with ladle. Garnish each glass or cup rim
with lime slice. Thick with a base of fresh fruit that is frozen and
pulverized into fruit snow, this drink is refreshing and lively,
perfect served after tennis, as a brunch opener or at a festive
reception. Any frozen fruit concentrate may be used.