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    Pineapple Salad

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    Pineapple Salad

    This is an amazingly quick and easy recipe. If you're craving cream, serve with a little low-fat crème fraîche.


    • 1 orange, juiced and zest finely grated
    • 1 tbsp kirsch
    • 1 tbsp Cointreau
    • 3 baby pineapples


    1. Mix the orange rind and and zest with the liqueurs in bowl.
    2. Top and tail the pineapples and cut away their skin and eyes. Cut in half lengthways, cut out the cores and slice into half moons. Mix into the bowl and test for sweetness. It shouldn't need sugar, but if it does, add a little icing sugar to taste. Leave to macerate until you are ready to serve.

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