Pineapple & strawberry "carpaccio" with iced mint sugar

In the desperate hope that the weather gods will be benign this weekend, here's a summery dessert for once. Not that I have anything great planned: flogging off our old car (Volvo V40, 2.0l petrol, right-hand drive, 60,000 miles, in case you're interested) on ebay or wherever I get the opportunity (shame it I can't flog it at the car boot sale happening round the corner, since it's too big for the boot of our other car, a SMART), buying a rooftop box for the new vehicle (we're driving to Austria this summer and since we're self-catering in a cabin on a farm, the rooftop box will become a natural extension of my kitchen: I mean, how can I be expected to live without my Thermomix, LeCreuset TriVita, Roesle peeler, Global knives, salad spinner and other useful kitchen utensils?), busying myself around the house and finally doing some last-minute cooking for submissions to SHF (cravings) and my very own WTSIM... dumpling! - hardly something you need good weather for.
I am usually not one to accept anything else but chocolate or some other form of complete indulgence for my last course, but this is an exception to the rule. Served up more in desperation that through careful menu-planning, I used some left-over fruit to create a little pineapple-mint number I've been wanting to make for years - you know these flavours that work perfectly in your head, but you can't quite find the perfect expression for a match made in heaven. To me, pineapple and mint is one such combination and as I was sprinkling this iced mint sugar over the thinly sliced pineapple, I couldn't help but think of a cool mojito - the sliced fruit aside, this is a kind of PG version of one of my favourite cocktails...

Pineapple & strawberry "carpaccio" with iced mint sugar

pineapple
strawberries
lime
mint
caster sugar

Blitz mint leaves and sugar in a Magimix and freeze for an hour.
Core, peel and thinly slice pineapple. Wash and hull strawberries and cut into thin slices. Drizzle with a squeeze of lime juice.
Sprinkle iced mint sugar over the fruit just before serving.

Comments

[Alanna]

How beautiful!

[barbara]

Even on a cold day here that looks inviting.

[The Cooking Ninja]

ooh...that makes a very nice combination.

[Maninas: Food Matters]

This is such a wonderful idea!

[Pille]

I've made Jamie's a little pineapple-mint number (just checked, he calls it 'Pukka Pineapple with Bashed-Up Mint Sugar', it's in the 'Happy Days with the Naked Chef' book) a few times - a great way to serve pineapple! But I love your addition of strawberries, especially now as the strawberries are in season!!

[johanna]

you must be kidding me, pille, jamie copies my desserts? since you know me, you also know that i don't follow him at all, but it seems that he's got good taste!!!

[Figs Olives Wine]

ooo what a great idea! I love the idea of the mint sugar. Great post!

[Nicisme]

This looks like a great idea - and I love the photo!

[Katia]

Der gefrorene Minzsugar interessiert mich...

Du hast doch sicherlich ein ganzes Bund Minze mit Zucker vermengt, oder? Kein Wasser dazu? Oder siropartig erst Wasser mit Zucker und dann die Minze dazu?

Würde mich echt interessieren!!

Danke

[aria]

oh you have been making so many wonderful things lately! this picture is stunning. i love the colors and the mind sugar, YUM!

[Amy]

I love the colors and the mint sugar is a really clever idea!