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Pineapple & pink grapefruit with mint sugar

Pineapple & pink grapefruit with mint sugar

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy

A healthy and satisfying pudding that is refreshing and sweet

  • Easily doubled
  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal168
fat1g
saturates0g
carbs42g
sugars41g
fibre4g
protein2g
low insalt0.02g
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Ingredients

  • 1 medium pineapple
  • 2 pink grapefruit
  • 50g golden granulated sugar
  • small bunch mint , leaves only

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

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.

Recipe from January 2007, January 2007

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Overall rating

Rating: 5 out of 5.7 ratings
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