PINEAPPLE AND MINT RECIPES
ULTIMATE FRUIT SALAD | FRUIT RECIPES | JAMIE OLIVER RECIPES
Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.
Total Time 10 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool.
- When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.
Nutrition Facts : Calories 218 calories, FatContent 0.4 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 1.9 g protein, CarbohydrateContent 54.5 g carbohydrate, SugarContent 52.7 g sugar, SodiumContent 0.04 g salt, FiberContent 3 g fibre
HAWAIIAN SUNSET CAKE RECIPE: HOW TO MAKE IT
This three-layer sunset cake is pretty enough for company, but it's so simple to make that you'll find yourself baking it often. A boxed mix keeps it convenient while the fruity filling makes it a crowd-pleaser. —Kara De la Vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes., Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
Nutrition Facts : Calories 548 calories, FatContent 23g fat (12g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 80g carbohydrate (61g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
More about "pineapple and mint recipes"
ULTIMATE FRUIT SALAD | FRUIT RECIPES | JAMIE OLIVER RECIPES
Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 218 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 218 calories per serving
- Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool.
- When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.
See details
HAWAIIAN SUNSET CAKE RECIPE: HOW TO MAKE IT
This three-layer sunset cake is pretty enough for company, but it's so simple to make that you'll find yourself baking it often. A boxed mix keeps it convenient while the fruity filling makes it a crowd-pleaser. —Kara De la Vega, Suisun City, California
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 548 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 548 calories per serving
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes., Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
See details
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