Instructions: 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 Homes, " 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 dont 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.

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