“Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.
- 100 g caster sugar
- ½ teacup water
- 1 bunch of fresh pineapple mint , finely chopped, optional
- 1 kg mixed fruit, such as melon, pineapple, green seedless grapes, lychees, Granny Smith apples, strawberries, blueberries, cherries
- Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool.
- When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.
Source: Jamie Oliver