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Perfumed pineapple salad
serves 4
ingredients
1 small pineapple
1 tablespoon icing sugar
1 tablespoon orange-flower
water
100g/4oz fresh dates, stoned
and quartered
225g/8oz strawberries, sliced
fresh mint sprigs, to decorate
• Cut the skin from the pineapple
and, using the tip of a vegetable
peeler, remove as many brown
‘eyes’ as possible. Quarter the
pineapple lengthways, remove the
core from each wedge, then slice.
• Lay the pineapple slices in a
shallow serving bowl. Sprinkle with
icing sugar, and drizzle the
orange-flower water over.
• Add the dates and strawberries to
the pineapple, cover and chill for
at least 2 hours, stirring once or
twice. Serve chilled, decorated
with a few mint sprigs.
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