A ripe, chilled pineapple makes one of the best fruit desserts, as well as the simplest; add a little passion fruit and it becomes even more special. When buying passion fruit, look for those that are quite wrinkled, indicating ripeness. If you don’t have passion fruit, pineapple is also very good sprinkled with kirsch or fresh lime juice. Kiwifruit (yellow, green, or both) also complement pineapple, thinly sliced and interspersed with the rounds. As for herbs, pineapple sage flowers and leaves taste lovely, as does lemon verbena. Leftovers of these fruits make a great breakfast smoothie.
- Cut green top off pineapple and stand it on end. Using a sharp knife, slice down pineapple, cutting just below the eyes and removing skin. If you miss any eyes, remove them with the tip of a vegetable peeler.
- Slice pineapple into rounds and arrange on a plate. Cut passion fruit(s) in half; scoop out juice and seeds and spread over cut pineapple. Serve right away, or cover well and refrigerate until you’re ready. Garnish with small mint leaves and serve a slice to each person along with a knife and fork to cut around the core.
PER SERVING (2 slices pineapple, ½ passion fruit): 78 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 21g carb, 2g fiber, 2mg sodium