Pineapple & orange with Gastronomic Glaze

Method

1. Peel the oranges with a potato peeler and cut the orange rind into julienne. 
2. Blanch the thin sticks in water and sugar. 
3. Peel and remove each slice from the oranges. 
4. Squeeze some fresh orange juice. 
5. Thinly slice the pineapple. 
6. Arrange the fruit salad in a dessert bowl. 
7. Dust with brown sugar, add some tablespoons of orange juice and garnish with the orange julienne and fresh mint.
8. Finally garnish with some drops of Ponti Gastronomic Glaze.

Chef's tip

If you don't like it too sweet you can always leave out the brown sugar.

Serving suggestion

Ideal at the end of a meal or as an afternoon snack. 

Wine selection

Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Prestige 1821, Champagne demi-sec or Moscato.

Family tip

This content is not available yet :)

Dish history

There's nothing better, at the end of a hearty meal, than a nice bowl of fresh fruit salad! In this recipe, Ponti suggests an unusual dressing for your pineapple and orange salad, which is one of its own gastronomic glazes. A most welcome surprise for your taste buds, this dessert is ideal as an afternoon snack as well. Ps. Don't forget the mint!