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Ingredients
- 1 small pineapple
- 1 tablespoon icing sugar
- 1 tablespoon orange-flower water
- 100g/4oz fresh dates, stoned and quartered
- 225g/8oz strawberries, sliced
- fresh mint sprigs, to decorate
Instructions
- Cut the skin from the pineapple
and, using the tip of a vegetable
peeler, remove as many brown
‘eyes’ as possible. Quarter the
pineapple lengthways, remove the
core from each wedge, then slice. - Lay the pineapple slices in a
shallow serving bowl. Sprinkle with
icing sugar, and drizzle the
orange-flower water over. - Add the dates and strawberries to
the pineapple, cover and chill for
at least 2 hours, stirring once or
twice. Serve chilled, decorated
with a few mint sprigs.
