Eating In

You will need a fresh, ripe, pineapple. To test for ripeness, it should smell like a pineapple, yield slightly when pressed and you should be able to pull the leaves off easily. Cut off the top and bottom of the pineapple with a sharp knife and remove the peel. Also remove the little brown spots. Cut it vertically into quarters and remove the central core from each. The core is quite edible, but it can be a bit chewy. Slice the fruit thinly – not thicker than 1cm and place in a bowl. Take the leaves of a good handful of fresh mint, chop them roughly and pound them in a mortar with 2 or 3 tablespoons of sugar, until you achieve a paste like consistency. Add this to the pineapple and toss well so that the fruit is coated with the sugar. Serve straight away.