Pineapple and passion fruit salad with pomegranate

Pineapple and passion fruit salad with pomegranate
  • Serves icon Serves 6
  • Time icon Takes 25 minutes to make, plus chilling

Work towards your five a day in style, by finishing off your supper with this fantastic tropical dessert.

Nutrition: per serving

Calories
114kcals
Fat
0.3g (no saturated)
Protein
1.1g
Carbohydrates
25g (25g sugar)
Salt
trace salt
Calories
114kcals
Fat
0.3g (no saturated)
Protein
1.1g
Carbohydrates
25g (25g sugar)
Salt
trace salt

Ingredients

  • 8 ripe, wrinkly passion fruit
  • 4 tbsp golden caster sugar
  • 4 tbsp Malibu
  • 1 pineapple, peeled, cored and halved lengthways
  • 1 long red chilli, deseeded
  • Handful small fresh mint leaves
  • 1 pomegranate, halved

Method

  1.  Halve the passion fruit and scoop the pulp out into a sieve resting over a saucepan. Using the back of a spoon, rub the pulp through the sieve to extract as much juice as possible. Discard the seeds. Add the sugar and Malibu to the pan. Put over a medium heat and simmer for 3-5 minutes, until syrupy. Set aside to cool, or cover and chill overnight.
  2.  Sit a pineapple half cut-side down on a chopping board. Finely slice into semi-circles, then repeat with the other half. Arrange the pineapple slices in a circle on each serving plate. Very finely slice the chilli into long slivers, then scatter over the pineapple along with some mint. Sit the pomegranate halves cut-side down on a chopping board and hit them several times with a rolling pin to release the seeds. Scatter the seeds over the pineapple and drizzle with the Malibu syrup to serve.

delicious. tips

  1. If a lighter finish to dinner is to your liking, opt for this tropical winter dessert with pineapple, passion fruit, hot chilli and pomegranate seeds.

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