10 mins plus cooling time
Super easy
serves 4
About the recipe
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.
Ingredients
100g caster sugar
½ teacup of water
optional: 1 bunch of fresh pineapple mint, finely chopped
1kg of mixed fruit, such as melon, pineapple, green seedless grapes, lychees, Granny Smith apples, strawberries, blueberries, cherries
Method
- 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.
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