Pineapple Carpaccio

A simple but special way to enjoy fresh, ripe pineapple.


1 cup plain yogurt
3 tbsp. honey or maple syrup
2 to 3 tbsp. ginger juice, use garlic press or grater to extract juice
1 ripe pineapple, trimmed
Pomegranate seeds or raspberries, for garnish
1/3 cup sliced almonds, toasted
1 tbsp. chopped fresh mint


Place the yogurt, honey and ginger juice in a bowl and mix well.

Cut the pineapple into quarters, lengthwise. Remove the core. Using a mandoline or sharp chef's knife, cut the pineapple quarters into thin slices.

Spread the pineapple slices, overlapping, on a large serving dish.

Drizzle the pineapple slices with the yogurt with honey mixture. Then garnish with the pomegranate seeds, sliced almonds and mint. Serve immediately

Yield: 10 to 12 servings.