Pineapple, Pomegranate and Fresh Mint
This light, fresh pineapple recipe is perfect served at the end of a meal. It works well for brunch or supper.
For a healthy snack serve with natural yoghurt and a few natural nuts or seeds.
1 pineapple – skin removed and very thinly sliced
Seeds from 1 pomegranate
About 8 – 10 fresh mint leaves - chopped
Chilli and Ginger Glaze
1 level tablespoon sugar
1 small red chilli – chopped
5cm piece root ginger – peeled and chopped
Juice of 1 lemon
Make the glaze. In a small pan place the water, sugar, chilli and ginger. Very slowly bring to a simmer and then turn off the heat and leave to cool. Sieve into a bowl and add the lemon juice.
On a serving dish arrange the pineapple slices as shown in the photo, sprinkle with pomegranate seeds and mint. Drizzle over a small amount of glaze (keep the rest for serving). Cover and refrigerate until required.
Pineapple contains an enzyme called bromelain which may help reduce irritation connected to allergic responses.
Pomegranate contains potent protective antioxidants. It has good anti-inflammatory properties and has been found to have anti-bacterial action against infections.
Chilli helps open clogged passageways and may help alleviate hay fever symptoms.
Lemons are a rich source of bioflavonoids and vitamin C which support the immune system and help reduce allergic reactions.
Ginger is a powerful antioxidant and supports good digestion and detoxification.