Pineapple, ricotta and blueberry salad
Pineapple is at its best from July to January so why not make the most of it before the season ends. Other fruits can be substituted if you prefer. They include berries, mango, nectarine, orange, apple and passionfruit.
Photo: Jennifer Soo
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- 2 small ripe pineapples, skin cut off and cores removed
- 200g firm ricotta
- 1/4 cup finely sliced mint
- 125g blueberries
Juice one pineapple and place juice in a saucepan. Bring to the boil and reduce to a thick syrup. Allow to cool. Combine juice with ricotta. Finely slice remaining pineapple and combine with mint. Arrange pineapple slices, ricotta and blueberries on a plate and serve immediately.