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Carpaccio d'ananas au citron vert et au gingembre

Pineapple Carpaccio with Lime and Ginger

Course: Fruit, Other dessert
Cuisine: French
Prep Time: 10 minutes
Servings: 6 shares
An explosion of flavors for a very pleasant fruit dessert. Ideal at the end of a meal, may it be festive or not. Lime and fresh ginger give a twist to the sweetness of pineapple.
Print Recipe

Equipment

  • A grater

Ingredients

  • 1 pineapple
  • 2 limes juice of 2 limes and zest of 1 lime
  • ½ cm ginger (fresh)
  • 2 tablespoons brown sugar
  • 4 tablespoons pineapple juice 100% pure juice

Instructions

First prepare pineapple.

  • Remove its skin, making sure to remove the little eyes that are not very pleasant to eat.
  • Then cut it into quarters lengthwise and remove the central part that is a little harder and not very tasty.
  • Then, using a sharp knife, make the finest slices as possible. In a slightly deep dish, neatly arrange the pineapple slices.

Then prepare the marinade

  • In a bowl, pour the juice of 2 limes and the pineapple juice.
  • Add brown sugar, finely grated fresh ginger and the zests of ¾ of one lime. Mix well. Brown sugar should dissolve. Pour over the pineapple.
  • Cover and let it rest and marinate in the fridge at least for 2 hours, from time to time pouring the juice over the fruit.
  • Before serving, grate the remaining quarter of lime (thoses zest are nice for decoration and taste).
  • Serve for instance with one bite cakes such as madeleines or cannelés (see the recipes in the links)

Notes

The main steps: Slice pineapple. Prepare the marinade, pour on pineapple neatly arranged. Let it rest and marinate before serving