Fruit salad in pineapple halves

    40 minutes

    Fresh pineapple chunks, orange segments and slices of banana are sweetened with a maple-rum dressing and topped with toasted flaked almonds in this dessert salad.

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    Serves: 4 

    • 4 tablespoons flaked almonds
    • 2 small pineapples (about 1 kg each)
    • 2 medium oranges
    • 1 medium banana
    • 1 tablespoon lemon juice
    • 100 ml orange juice
    • 2 tablespoons maple syrup
    • 2 tablespoons brown rum
    • ½ cup (180 g) chocolate topping

    Preparation:35min  ›  Cook:5min  ›  Ready in:40min 

    1. Dry-roast flaked almonds in a pan over medium heat until golden, tossing to prevent burning. Transfer to a plate to cool.
    2. Cut pineapples, including crown, in half lengthwise. Remove flesh with a sharp knife, leaving a rim 2 cm thick. Discard woody core and cut flesh into small pieces.
    3. Segment the oranges and cut into pieces. Slice the bananas and drizzle them with lemon juice to prevent browning. Combine all the fruit in a bowl.
    4. Whisk the orange juice, maple syrup and rum and stir the dressing into the salad. Place the pineapple halves on dessert plates and fill with fruit salad. Drizzle with chocolate topping and sprinkle roasted flaked almonds on top.

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