Pukka pineapple with bashed-up mint sugar

pineapple with mint sugar

Serves 4

  • 1 ripe pineapple

  • natural yoghurt, to serve, optional

  • 2 tablespoons caster sugar

  • 1 handful fresh mint

Buy yourself a ripe pineapple. It should smell slightly sweet and you should be able to remove the leaves quite easily. Cut both ends off and peel the skin with a knife, removing any little black bits. Then cut the pineapple into quarters and remove the slightly less tasty core, which I usually discard or suck on while preparing the rest of the dish. Finely slice your quarters, lengthways, as thin as you can. Lay out flat in one or two layers on a large plate. Don't refrigerate this – just put it to one side.



Take the plate to the table after dinner with a pot of yoghurt that can be passed round, then return with a pestle and mortar with the sugar in it. Your family or guests will probably think you've gone mad, especially if you ignore them while you do this, but pick the mint leaves and add them to the sugar. Bash the hell out of it in the pestle and mortar at the table. You'll see the sugar change colour and it will smell fantastic. It normally takes about a minute to do if you've got a good wrist action. Sprinkle the mint sugar over the plate of pineapple – making sure you don't let anyone nick any pineapple before you sprinkle the sugar over. What a fantastic thing. If you have any leftovers, you could always make a piña colada with them.

Nutritional Information

Pukka pineapple with bashed-up mint sugar

A gorgeously fruity mix

More Vegetarian recipes >
0 foodies cooked this
It's so simple, but the pineapple mint combo just tastes incredible! Kids'll love this one too
Serves 4
20m
Super easy
Method

As a child I always thought that a simple fruit option for dessert was flippin' boring and it never excited me in the slightest. But I now realize it was because no one did anything remotely exciting with the fruit. This recipe, however, I would definitely have enjoyed as a kid. It's one of those combinations that just explodes in your mouth and you can't get enough of it. Once you try it, you'll never forget it.

Buy yourself a ripe pineapple. It should smell slightly sweet and you should be able to remove the leaves quite easily. Cut both ends off and peel the skin with a knife, removing any little black bits. Then cut the pineapple into quarters and remove the slightly less tasty core, which I usually discard or suck on while preparing the rest of the dish. Finely slice your quarters, lengthways, as thin as you can. Lay out flat in one or two layers on a large plate. Don't refrigerate this – just put it to one side.

Take the plate to the table after dinner with a pot of yoghurt that can be passed round, then return with a pestle and mortar with the sugar in it. Your family or guests will probably think you've gone mad, especially if you ignore them while you do this, but pick the mint leaves and add them to the sugar. Bash the hell out of it in the pestle and mortar at the table. You'll see the sugar change colour and it will smell fantastic. It normally takes about a minute to do if you've got a good wrist action. Sprinkle the mint sugar over the plate of pineapple – making sure you don't let anyone nick any pineapple before you sprinkle the sugar over. What a fantastic thing. If you have any leftovers, you could always make a piña colada with them.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 168 8%
  • Carbs 26.4g 10%
  • Sugar 26.3g 29%
  • Fat 4.5g 6%
  • Saturates 2.6g 13%
  • Protein 5.1g 11%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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