1 medium pineapple
2 pink grapefruit
50g golden granulated sugar
small bunch mint, leaves only
Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board.
With the sharp knife, carve the skin away and discard.
Rest the pineapple on its side, then cut into wafer-thin slices.
Repeat with the grapefruit, cutting away the peel and pith, then cut into slices.
Arrange the fruit on a serving platter, catching any juices, and set aside.
Using a pestle and mortar, pound the sugar and mint together until completely blended.
Scatter the mint sugar over the fruit and serve with lactose free yogurt.
Recipe adapted from: Good Food