1. First make vanilla salt. Put the salt and vanilla seeds into a bowl and mix well. Place in an air tight container with the empty pod and use as required in baking or savoury dishes. The mixture will keep indefinitely.
2. Cut off the ends of the pineapple, then slice off the skin from top to bottom, keeping the fruit whole. Cut the pineapple widthways into slices about 1mm thick so you end up with lots of circles. Set aside.
3. Cut the pomegranate in half horizontally. Hold each half in turn over a bowl and smack the skin with the back of a wooden spoon so that the seeds drop into the bowl. Reserve any juice that comes out of the seeds as you remove them.
4. To serve , sprinkle a serving platter with a little vanilla salt. Arrange the pineapple slices over it, then sprinkle with a little extra vanilla salt, the pomegranate seeds and juice. Finish with a light sprinkling of the vanilla salt and the shredded mint leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (328g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12116.3mg||418 %|
|Potassium 415.5mg||11 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 36.9g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 172
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!