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| Perfumed pineapple salad |
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
Serve 4
- 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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