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
PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.
Nutrition Facts : Calories 458 calories, FatContent 22g fat (17g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 59g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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