1 small bunch of mint
This desert is easy, and extremely delicious. Once you’ve made the mint sugar you can buy any fruits and enrich your fruit salads with a tea-spoon or two. Mint sugar also makes for a good present, just remember that it needs to be refrigerated.
Making Pineapple & Mango with Mint Sugar
Add the mint to a bowl, and start smashing it up, add more and more sugar and smash it in, letting the mint absorbe into the sugar. I used a mortar and pestle to get the job done. You don’t want the mix to be wet, so use enough sugar to make the mixture dry. Cut your mango and pineapple into slices, however you see fit, and sprinkle mint sugar on top. You don’t need much, for a whole mango and pineapple I used about a table spoon. The sugar will dissolve on the fruit and then it marinates it. I served the fruits with some coconut yoghurt, but you can serve it as it is. The sugar lasts for a long time, as long as its kept in the fridge.
Inspired by Jamie Oliver