Fruit with Cardamom & Sugared Mint

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Fruit with Cardamom & Sugared Mint

 

 

1 small ripe pineapple, peeled, cored

800 g (28 oz) can sliced mango in syrup, drained, sliced

1 cup firmly packed mint leaves, chopped

1/2 cup caster (superfine) sugar

1/2 teaspoon ground cardamom

zest of 1 lime

 

 

1. Cut pineapple lengthwise in thin wedges, then crosswise in thin

slices. Arrange with mango on a serving platter. Cover and chill until

needed.

 

2. Place mint in a large bowl. Use the end of a wooden spoon or

rolling pin to gently crush leaves. Add sugar, spice and zest; gently

crush until well combined. Sprinkle leaves over fruit.

 

 

 

TIP: If you have a mortar and pestle, grind mint leaves with sugar and

sprinkle over fruit.

 

TIP: Use fresh mango when in season.

 

 

 

Serves 6.