Fresh Pineapple with Minted Sugar

March 14, 2014

I feel a bit of a cheat calling this a recipe as it's more of an idea with a little bit of preparation.

Mint is such a brilliant herb, it's zingy flavour adds another level of interest and a touch of the exotic to so many dishes that could other wise be very normal.

This is a fab little pairing that can be an invigorating breakfast, sugar fix, or laid out on a plentiful platter at a party post rich chili con carne or spicy Mexican.


Bunch of fresh mint
Sugar- about a cup for every half cup of mint


Best results on this one are when you use a pestle and mortar to grind the sugar and mint together. This results in a bright, acid green sand that looks incredible over bright yellow pineapple.

If you don't have a pestle and mortar (yup, neither do I at the moment!) then a blender works well, though a stick blend is only effective if you are making a large batch and can immerse the blade in the sugar. Worst case scenario use the natural abrasive texture of the sugar and the back of a table spoon to smush the mint into the sugar.

Other used for minted sugar:

Over fruit- strawberries or kiwi are really good
Rimming Mint Martini glasses
Topping a Pink Grapefruit Drizzle Cake

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