Pineapple & Mint Salad

14 Mar

Sometimes the simplest things are the best and this salad of fresh pineapple marinaded in a sugar and mint paste is one amazingly delicious dessert. Our friend, Sue, served this at her house last summer, to round off an evening meal, and it has since become one of our favourite puddings, it cleanses and refreshes every last part so its great after a spicy meal.
Serves 4

  • 1 pineapple
  • several large stems of garden mint
  • 1 tbsp sugar

Peel and chop the pineapple into bite size pieces (after twisting off the top to propogate) and put into a large bowl. Strip the leaves from the mint stalks and chuck them in a mortar along with the sugar. Pound to a paste and spoon into the pineapple bowl. Stir well to make sure all the cubes are coated in the paste then cover and leave aside in a chilled place to marinade for a least 30 minutes before serving.

Propagating Pineapple
I didn’t grow this pineapple but I live in hope. I keep buying pineapples in the hope that, one day I will be able to get one of them to grow, so far I have had no luck, but at least we can eat this delicious pudding while I keep trying.


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