22 January, 2015
Pineapple Fruit Salad
Pineapple Fruit Salad
Author: Alan Simmons
Ingredients
- 1 large fully ripe pineapple
- 2 punnets strawberries
- (discard any if bruised)
- caster sugar to taste
- 4 large mandarins
- kirsch or orange liquer, optional
- mint leaves for garnish
Instructions
- Cut pineapple in halves lengthways, through the crown of the leaves.
- Run a short knife around the fruit about 1.2cm (1/2") from the shell to loosen the fruit without piercing the skin.
- Use a pointed knife to cut straight down through the core, dividing the fruit into about four spears.
- This makes it easy to lift from the shell in sections.
- Slice off, discard core and cut the fruit into cubes.
- Sprinkle with a little caster sugar and liqueur.
- Wash and hull strawberries, macerate in caster sugar and liqueur.
- Peel mandarins, removing all white membranes and seeds.
- Chill fruit until ready to serve up, then pile all fruit into the pineapple shell, decorate with sprigs of mint.
- Serve chilled.