Pineapple and passion fruit salad with pomegranate recipe

Try this typically tropical fruit recipe as the perfect end to a meal, as colourful as it is tasty

Serves 6

Takes 25 minutes to make, plus chilling


  • 8 ripe, wrinkly passion fruit
  • 4 tbsp golden caster sugar
  • 4 tbsp Malibu
  • 1 pineapple, peeled, cored and halved lengthways
  • 1 long red chilli, deseeded
  • Handful small fresh mint leaves
  • 1 pomegranate, halved


How to make pineapple and passionfruit salad

1. Halve the passion fruit and scoop the pulp out into a sieve resting over a saucepan. Using the back of a spoon, rub the pulp through the sieve to extract as much juice as possible. Discard the seeds. Add the sugar and Malibu to the pan. Put over a medium heat and simmer for 3-5 minutes, until syrupy. Set aside to cool, or cover and chill overnight.

2. Sit a pineapple half cut-side down on a chopping board. Finely slice into semi-circles, then repeat with the other half. Arrange the pineapple slices in a circle on each serving plate. Very finely slice the chilli into long slivers, then scatter over the pineapple along with some mint. Sit the pomegranate halves cut-side down on a chopping board and hit them several times with a rolling pin to release the seeds. Scatter the seeds over the pineapple and drizzle with the Malibu syrup to serve.

Tip: If a lighter finish to dinner is to your liking, opt for this tropical winter dessert with pineapple, passion fruit, hot chilli and pomegranate seeds.

© delicious. magazine

Average rating: 3.5/5
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Nutritional Information

Per serving:
114 kcals
0.3g fat (no saturated)
1.1g protein
25g carbs
25g sugar
Trace salt

Contributed by delicious. magazine

Contributed by delicious. magazine

Friday 30 November 2007
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