Compressed pineapple salad
4
Easy
Preparation: 30 minutes, plus marinating time
“This is my kind of dessert – in the words of Abigail Donnelly, it’s a really fancy fruit salad! But don’t skip the step of marinating the fruit; that’s what makes this recipe so special.” – Hannah Lewry
Ingredients
Method
- 1 medium pineapple
- 3 limes, zested and juiced
- 10 g mint
- 300 g mango, chopped and frozen
- 20 g coconut flakes , toasted
Method
Ingredients
1. Peel the pineapple, removing all the spines. Slice into paper-thin rounds.
2. Place the pineapple flat in a large Ziploc bag and pour over the juice and zest of 2 limes. Seal the bag. This will infuse the pineapple with lime and allow for maximum flavour. Chill for a few hours.
3. Place the frozen mango and the juice and zest of the remaining lime in a food processor and process until smooth. Scoop out immediately and serve with the compressed pineapple, fresh mint and toasted coconut.
Find more fruity dessert recipes here.
Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipes: Hannah Lewry and Claire-Ellen Van Rooyen
Food assistant: Claire-Ellen Van Rooyen
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