Pineapple and melon carpaccio with mojito sugar

Pineapple and melon carpaccio with mojito sugar

By
From
The Sugar Hit!
Serves
6
Photographer
Chris Middleton

Australia Day is 26 January, which is also my sister’s birthday. At one memorable celebration there was a vodka-filled watermelon, of which I ate waaaaay too much. I do not recommend doing that. But the juicy fruit and booze combination was undeniably delicious and perfect for a hot day. This is my slightly fancier take on that idea – pineapple, rockmelon (cantaloupe/netted melon) and watermelon, served with a mojito-favoured sugar. Whether or not you want to pour a little white rum over the fruit is entirely up to you. But don’t say I didn’t warn you.

Ingredients

Quantity Ingredient
1 small pineapple
1/2 rockmelon, (cantaloupe/netted melon)
1/4 watermelon

Mojito sugar

Quantity Ingredient
110g raw sugar
1 small bunch mint
1 lime, grated zest
white rum, to serve (optional)

Method

  1. Peel the pineapple and slice it into quarters lengthways. Lay each piece on its side and carefully cut away the core. Slice the pieces into long, thin strips about 5 mm thick.
  2. Seed the rockmelon and slice into thin strips, a similar size to the pineapple.
  3. Do the same for the watermelon.
  4. To make the mojito sugar, you have options. Either put the sugar, mint and lime zest in a blender or food processor and pulse until everything is green and incorporated, or use a mortar and pestle and bash away at the ingredients until the mint and zest are absorbed into the sugar.
  5. To serve, place the pineapple and melon pieces decoratively on a large platter and sprinkle lightly with a few teaspoons of the mojito sugar. Serve the remaining sugar on the side for people to add as they please. If you’re feeling saucy, you can drizzle a little rum over the fruit before adding the sugar.

Tip

  • If you have any left-over sugar, spread it out on a lined baking tray and leave it in a dry, cool place overnight. The sugar will dry out, and can then be broken up and stored for a week or so in an airtight container. Do make sure to let it dry completely, though, or it might go mouldy. It makes a fantastic addition to cocktails, to rim your glasses with, or as an unusual coating for doughnuts.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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