Pineapple & pink grapefruit with mint sugar recipe
Ingredients:
.1 medium pineapple, ripe
.2 pink grapefruits
.50g golden granulated sugar (caster sugar works well too)
.Small bunch of fresh mint, leaves only
Method:
1. Prepare the fruit: Use a sharp knife to top and tail the pineapple. Stand it upright on a cutting board and carve away the skin and any "eyes". Rest the pineapple on its side and cut it into wafer-thin slices. Repeat with the grapefruits, ensuring all the peel and white pith are removed before slicing thinly.
2. Arrange the fruit: Neatly arrange the fruit slices on a large serving platter, catching any excess juices. Set the platter aside.
3. Make the mint sugar: Using a pestle and mortar, pound the sugar and mint leaves together until the sugar is completely blended and takes on a greenish hue. Make the mint sugar just before serving to ensure the mint stays green and vibrant.
4. Serve: Scatter the mint sugar mixture evenly over the arranged fruit. The dish can be served immediately, on its own, or with natural yogurt for a creamy contrast.
Ingredients:
.1 medium pineapple, ripe
.2 pink grapefruits
.50g golden granulated sugar (caster sugar works well too)
.Small bunch of fresh mint, leaves only
Method:
1. Prepare the fruit: Use a sharp knife to top and tail the pineapple. Stand it upright on a cutting board and carve away the skin and any "eyes". Rest the pineapple on its side and cut it into wafer-thin slices. Repeat with the grapefruits, ensuring all the peel and white pith are removed before slicing thinly.
2. Arrange the fruit: Neatly arrange the fruit slices on a large serving platter, catching any excess juices. Set the platter aside.
3. Make the mint sugar: Using a pestle and mortar, pound the sugar and mint leaves together until the sugar is completely blended and takes on a greenish hue. Make the mint sugar just before serving to ensure the mint stays green and vibrant.
4. Serve: Scatter the mint sugar mixture evenly over the arranged fruit. The dish can be served immediately, on its own, or with natural yogurt for a creamy contrast.
Pineapple & pink grapefruit with mint sugar recipe
Ingredients:
.1 medium pineapple, ripe
.2 pink grapefruits
.50g golden granulated sugar (caster sugar works well too)
.Small bunch of fresh mint, leaves only
Method:
1. Prepare the fruit: Use a sharp knife to top and tail the pineapple. Stand it upright on a cutting board and carve away the skin and any "eyes". Rest the pineapple on its side and cut it into wafer-thin slices. Repeat with the grapefruits, ensuring all the peel and white pith are removed before slicing thinly.
2. Arrange the fruit: Neatly arrange the fruit slices on a large serving platter, catching any excess juices. Set the platter aside.
3. Make the mint sugar: Using a pestle and mortar, pound the sugar and mint leaves together until the sugar is completely blended and takes on a greenish hue. Make the mint sugar just before serving to ensure the mint stays green and vibrant.
4. Serve: Scatter the mint sugar mixture evenly over the arranged fruit. The dish can be served immediately, on its own, or with natural yogurt for a creamy contrast.
