Desserts & Baking

Compressed pineapple salad

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

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  • 1 medium pineapple
  • 3 limes, zested and juiced
  • 10 g mint
  • 300 g mango, chopped and frozen
  • 20 g coconut flakes , toasted

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

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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