An explosion of flavors for a very pleasant fruit dessert. Ideal at the end of a meal, may it be festive or not.
Lime and fresh ginger give a twist to the sweetness of pineapple. Here is a simple and extremely quick to do recipe.
Some will say that you should not eat fruit at the end of a meal as it’s not good for the digestion process. But frankly speaking, don’t you often want to end a good meal, sometimes a bit rich (or too rich!), by a sweet but fresh and light touch?
Fresh ginger brings a lot to the sweetness of pineapple and to lime acidity. But make sure you don’t add too much. A very useful utensil is a Microplane grater in order to be able to grate very finely ginger (or any other utensil allowing you to grate very finely). You should only add the amount of the tip of a knife.
Pineapple Carpaccio with Lime and Ginger
- A grater
- 1 pineapple
- 2 limes juice of 2 limes and zest of 1 lime
- ½ cm fresh ginger
- 2 tablespoons brown sugar
- 4 tablespoons pineapple juice 100% pure juice
First prepare pineapple.
- Remove its skin, making sure to remove the little eyes that are not very pleasant to eat.
- Then cut it into quarters lengthwise and remove the central part that is a little harder and not very tasty.
- Then, using a sharp knife, make the finest slices as possible. In a slightly deep dish, neatly arrange the pineapple slices.
Then prepare the marinade
- In a bowl, pour the juice of 2 limes and the pineapple juice.
- Add brown sugar, finely grated fresh ginger and the zests of ¾ of one lime. Mix well. Brown sugar should dissolve. Pour over the pineapple.
- Cover and let it rest and marinate in the fridge at least for 2 hours, from time to time pouring the juice over the fruit.
- Before serving, grate the remaining quarter of lime (thoses zest are nice for decoration and taste).
- Serve for instance with one bite cakes such as madeleines or cannelés (see the recipes in the links)
Bon appétit !
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