Pineapple and lime carpaccio with pomegranate

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Dessert doesn’t always have to be a lavish affair. The right combination of fruit with a little bit of a kick makes the end of your meal sweet enough to enjoy without breaking the calorie bank. Pineapples and thinly sliced oranges are sprinkled with a little bit of demerara sugar and chilli powder and soaked in lime juice for the perfect end to a meal.

Pineapple and lime carpaccio with pomegranate

Ingredients

• 1 pineapple, peeled
• ½ navel orange, thinly sliced
• 1 lime, ½ cut into wedges, ½ juice only
• ½ pomegranate, seeds only
• Handful mint
• 1 tbsp demerara sugar
• ½ tsp chilli powder
• 1 tsp salt

Method

1. Slice the pineapple into thin rounds and place on a large plate.
2. Slice the orange into thin rounds and place on top.
3. Arrange the lime wedges on the plate.
4. Sprinkle the pomegranate seeds over the top.
5. Squeeze the juice of half a lime over the top.
6. In a small bowl, mix the sugar, salt and chilli powder and sprinkle over the top.
7. Add some mint leaves for garnish and serve.