- 1 medium pineapple
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 2 pink grapefruit
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 50g golden granulated sugar
- small bunch mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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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.
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.
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.