Pineapple & pink grapefruit with mint sugar
A healthy and satisfying pudding that is refreshing and sweet
Difficulty and servings
Preparation and cooking times
Prep 10 mins
Super healthy
Counts as 2 of 5-a-day
- Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
- Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.
Picking pineapple
A ripe pineapple will smell sweet and you should be able to pull the leaves from the centre easily. Make the mint sugar just before serving, as the mint will turn black after a while.
Use different fruit
Mango & apple with toasted coconut Peel and slice 2 medium mangoes into strips. Core 2 red apples, then slice across into rings. Arrange the fruit on a plate, squeeze over the juice ½ lemon followed by a sprinkling of soft brown sugar. In a hot dry pan, lightly toast a handful sweetened desiccated coconut, then sprinkle it over the fruit.
Per serving
168 kcalories, protein 2g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 4g, sugar 41g, salt 0.02 g
Recipe from Good Food magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/3210/
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Ingredients
- 1 medium pineapple
- 2 pink grapefruit
- 50g golden granulated sugar
- small bunch mint , leaves only
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Difficulty and servings
Preparation and cooking times
Prep 10 mins
Super healthy
Counts as 2 of 5-a-day
Great hit of vitamin C
Ingredients
- 1 medium pineapple
- 2 pink grapefruit
- 50g golden granulated sugar
- small bunch mint , leaves only
Per serving
168 kcalories, protein 2g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 4g, sugar 41g, salt 0.02 g
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14 November 2007
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