Pineapple Carpaccio with Mint Sugar

Super simple, but don’t let that fool you. This is mindblowingly good.

Slice your pineapple 1-2mm thick… then to make the sugar: blitz your sugar (golden granulated ideally) with a few mint leaves (approx. 3-4 mint leaves per TBSP sugar, depending on size) to get a slightly damp glittery powder to sprinkle over the fruit.

Remember to do the sugar last minute because it will discolour after a while.

This could work with other fruits (strawberries, mangos, papaya…) and different sugars too. I’ve been thinking about trying a Demerara sugar with orange zest and cinnamon version. Also a vanilla sugar with a sprinkle of rum!