Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
tropical fruit plate

Tropical fruit plate

With a minty crunch

tropical fruit plate

10 mins

Super easy

serves 4

About the recipe

Refreshing, zingy and perfect for a hot summer day.


nutrition per serving

114

Calories


2.4g

Fat


1.4g

Saturates


19.9g

Sugars


0g

Salt


3.3g

Protein


21.3g

Carbs


1.3g

Fibre


of an adult’s reference intake


Recipe From

Billy and the Giant Adventure

Billy and the Giant Adventure

By Jamie Oliver

Ingredients

4 sprigs of fresh mint, plus extra to serve

100g golden caster sugar

½ a pineapple

1 ripe mango

1 watermelon wedge (800g)

1 star fruit

½ a lime

200g natural yoghurt

Top Tip

– Give your fruit a squeeze before you buy it to make sure it’s just soft and ripe.

– Blitz any leftovers in a blender for a tasty tropical smoothie.

– You don’t need to use tropical fruit here – you can use whatever is in season/you have in your fruit bowl/you can pick up at the supermarket. They’ll still sing with the yoghurt and mint sugar.

Method

  1. Pick the mint leaves into a pestle and mortar, pound to a paste, then muddle and pound in the sugar so you can sprinkle it. Spread out on a tray and leave to dry out – you’ll only need 1 teaspoon per person, so save the rest in an airtight jar for future use, where it will keep happily for up to 1 month.
  2. Trim the skin off the pineapple and cut out the hard core that runs down its centre. Lay it on a chopping board and cut it into chunks with a crinkle-cut or sharp knife, then place in a large bowl.
  3. Peel and carefully destone the mango, then chop the flesh into 2cm chunks and place in the bowl with the pineapple. Cut the watermelon wedge in half, pick out any black seeds, then use a melon baller to scoop the fruit out of the skin and into the bowl.
  4. Top and tail the star fruit, then slice into thin little stars and place into the bowl. Squeeze the lime juice over your fruit and toss gently to coat.
  5. Take four plates and divide the fruit between them. Spoon a little yoghurt over the top of each and sprinkle over 1 teaspoon of mint sugar, finishing with some extra mint leaves.

Tags

Recipes you may like

related features