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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

Vegetarian - Gluten Free and Low FODMAP Recipe - Pineapple & pink grapefruit with mint sugar
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