There are few better ways to end a long, lazy summer lunch than with a platter of fresh pineapple straight from the fridge. Sprinkled with a little mint and sugar it’s one of those desserts that feels like you’ve gone to a bit of effort when really you haven’t.
I love the fresh clean flavours – just the thing to satisfy any cravings for something sweet without being too filling.
If you prefer things a little less sweet, ditch the sugar and serve with a squeeze of lime instead.
1/2 ripe pineapple, chilled
1 – 2 tablespoons sugar
3 sprigs mint, leaves picked & chopped
1. Using a pineapple that has been cut in half lengthwise, use a sharp knife to cut off the skin and any sharp bits. Be ruthless.
2. Slice into thin half moons about 5mm (1/4in) thick and lay on a serving platter.
3. Mash sugar and mint together in a small bowl or mortar and pestle.
4. Sprinkle over the pineapple and serve immediately. Or chill until needed.
variations for dietary requirements:
too sweet – Next time, try without the sugar and use a squeeze of lime instead.
bland / woody – Unfortunately this is dish that is only as good as the fruit you choose. Some pineapple can be quite woody in the centres which is why canned pineapple comes in rings. Taste and if the centre is too hard to chew, chop it out. But if possible I prefer to leave it in so it adds textural contrast.
pineapple difficult to cut – You’ll need your sharpest knife for this job.
Will keep in the fridge for a few hours but longer than that and the sugar will draw out the moisture from the pineapple and dissolve. If you do need to prep ahead, keep pineapple and mint sugar separately in the fridge and combine just before serving.
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