Pineapple with Mint

1. 1

   Using a sharp knife, cut the peel from the pineapple.

2. 2

   Quarter lengthwise.

3. 3

   Cut out and discard the woody core from each quarter then thinly slice the pineapple crosswise.

4. 4

   Arrange on a large platter.

5. 5

   Cut the pomegranate in half and remove the seeds, discarding the membranes.

6. 6

   Scatter the seeds over the pineapple.

7. 7

   Sprinkle the lime juice over the fruit.

8. 8

   Combine the lime zest, mint, and brown sugar in a small bowl.

9. 9

   Sprinkle over the fruit, with the rum, if using.

10. 10

    Refrigerate for at least 30 minutes, until chilled.

11. 11

    Variation

12. 12

    Pineapple with Chile

13. 13

    Dissolve 1/4 cup sugar in 1/2 cup water.

14. 14

    Add 1 finely diced chile and boil for 10 minutes, or until syrupy.

15. 15

    Serve poured over the pineapple slices.

No additional tips available.