Fresh pineapple springs forth in tangy stir-fry // Tropical fruit is at its sweet-tart best

Fresh pineapple is available year-round, but spring is when theprickly tropical fruit is at its peak.

Select pineapples are heavy for their size and slightly soft tothe touch, with a golden skin. When ripe, the fruit gives off alovely aroma. Ripe pineapples should be covered and refrigerated;use them as soon as possible. The fruit will ripen further at roomtemperature.

The easiest way to eat pineapple is to peel it with a small,sharp knife; core it, slice or dice it, and eat as is. But it'salso an ideal ingredient in dishes where a bit of piquant sweetnessis desired.

Pineapple stir-fry combines a little heat with a slightly tartsweetness to produce a fresh, unusual taste for spring. Garlic lendsits pungency to a refreshing pineapple-zucchini salad. PINEAPPLE STIR-FRY 1 small pineapple (3 to 3 1/2 pounds) 1 large red bell pepper 1medium-size mild onion 4 ounces snow pea pods 1 teaspoon cornstarch 2tablespoons soy sauce 2 to 3 tablespoons vegetable oil 2 dried red chilies 1 tablespoon minced or grated fresh ginger 1large clove garlic, minced Salt to taste

Peel and core pineapple. Cut into chunks. Place about half thepineapple in work area; reserve remaining pineapple for another use.

Core and seed pepper; cut into narrow strips. Peel onion andcut into wedges. Cut pea pods into matchstick-size strips.

Mix cornstarch with soy sauce; set aside.

In wok or large, heavy skillet, heat oil until very hot. Addchilies and cook until they turn black. Discard chilies. Add gingerand garlic to wok; stir-fry a few seconds. Add bell pepper andonion to wok; stir-fry for 1 minute. Add pineapple and pea pods;stir-fry for 2 minutes. Add soy sauce-cornstarch mixture; stir-fry1 minute, or until sauce thickens slightly. Season to taste andserve immediately with rice. Serves 3 to 4. PINEAPPLE-ZUCCHINI RICE SALAD 2 tablespoons butter 2 large cloves garlic, minced 1 medium onion,chopped 1 cup rice 1 1/4 cups vegetable or chicken broth 1/4 cuppineapple juice 1 tablespoon soy sauce Dash of cloves 1medium-size zucchini, diced 1 small pineapple (3 to 3 1/2 pounds),cut into chunks Salt and pepper to taste Romaine lettuce leaves

Use about half the pineapple in this recipe; reserve remainingpineapple for another use.

In heavy saucepan, heat butter. Add garlic and onion and sauteuntil onion is soft. Add rice and stir to coat all grains withbutter. Pour in broth and pineapple juice. Bring to boil, stir,then cover and cook rice over very low heat 20 to 25 minutes, untiltender.

Let rice cool to room temperature. Stir in soy sauce andcloves, then toss rice with zucchini and pineapple. Season to taste.Serve on lettuce leaves to 4.