This Easy Summer Dessert with Pineapple, Melon & Mint is the perfect ending to a late barbecue dinner.
We normally serve dinner at six o’clock (at the latest) in our homes. Otherwise, there will, without a doubt, start some kind of crises for our kids – a hunger crises! But miraculously this doesn’t seem to happen as often on long bright summer evenings –maybe they’re just filled with more energy, like the rest of us.
So, during summer season, dinner is often served a bit later. That means less stress in the kitchen and more time to prepare delicious food. It’s not oceans of time we’re talking about, but time enough to prepare an extra treat. That could be a small starter like our rye bread chips with hot smoked salmon or something just as simple, as this delicious summer dessert. The combination of sweet pineapple, ripe melon and fresh mint is just magical!
Recipe
You will need:
Serves 4
• 1/2 pineapple
• 1 small cantaloup melon
• 125g raspberries
• 1 tbsp cane sugar
• 10-12 mint leaves
• 200g Coconut Cream, cold
• 1/2 tbsp lemon juice
• 1 tbsp honey, liquid
Tip!
If you can’t find cantaloup melon, watermelon or galia tastes just as good.
How to:
- Cut the skin off the pineapple and melon and slice the fruits into thin slices.
- Chop the mint leaves and mix it with cane sugar.
- Sprinkle the “mint sugar” over the fruit and top with raspberries. Leave to stand while you make the coconut cream ready.
- Whisk the coconut cream fluffy.
- Mix in lemon juice and honey and stir well.
- Serve the fruit with the whipped coconut cream.
