Billy and the Giant Adventure
By Jamie Oliver
10 mins
Super easy
serves 4
About the recipe
Refreshing, zingy and perfect for a hot summer day.
Recipe From
Ingredients
4 sprigs of fresh mint, plus extra to serve
100g golden caster sugar
½ a pineapple
1 ripe mango
1 watermelon wedge (800g)
1 star fruit
½ a lime
200g natural yoghurt
Top Tip
– Give your fruit a squeeze before you buy it to make sure it’s just soft and ripe.
– Blitz any leftovers in a blender for a tasty tropical smoothie.
– You don’t need to use tropical fruit here – you can use whatever is in season/you have in your fruit bowl/you can pick up at the supermarket. They’ll still sing with the yoghurt and mint sugar.
Method
- Pick the mint leaves into a pestle and mortar, pound to a paste, then muddle and pound in the sugar so you can sprinkle it. Spread out on a tray and leave to dry out – you’ll only need 1 teaspoon per person, so save the rest in an airtight jar for future use, where it will keep happily for up to 1 month.
- Trim the skin off the pineapple and cut out the hard core that runs down its centre. Lay it on a chopping board and cut it into chunks with a crinkle-cut or sharp knife, then place in a large bowl.
- Peel and carefully destone the mango, then chop the flesh into 2cm chunks and place in the bowl with the pineapple. Cut the watermelon wedge in half, pick out any black seeds, then use a melon baller to scoop the fruit out of the skin and into the bowl.
- Top and tail the star fruit, then slice into thin little stars and place into the bowl. Squeeze the lime juice over your fruit and toss gently to coat.
- Take four plates and divide the fruit between them. Spoon a little yoghurt over the top of each and sprinkle over 1 teaspoon of mint sugar, finishing with some extra mint leaves.
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