Wednesday, 18 February 2015

Ginger Up Your Pineapple

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Pear Mango Salad

1 small fresh pineapple; 225g creamed cottage cheese; 2 pears, peeled and cut in chunks; 1 mango, peeled and sliced; 1 ½ tblspn toasted, sliced Brazil nuts; 1 ½ tblspn sliced preserved ginger; sweet French dressing

Beginning at crown, cut pineapple in half lengthways. Scoop out fruit. In bottom of each half, place layer of cottage cheese. Remove core from pineapple and cut fruit into chunks. Place layer over the cottage cheese. Arrange a layer each of pears and mangoes over the pineapple. Top with a sprinkling of ginger and nuts, and serve with a sweet French dressing. Serves 4.

1 comment:

  1. Excellent styling! When I visited China a few years back, I had pineapple rice served in a pineapple - one sometimes forgets how good they can be for presentation.