in Dessert Recipes

Apricot and pineapple salad with roasted almonds

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Ingredients for 2 servings:

  • 200 g pineapple, fresh
  • 200 g apricot(s), fresh
  • 1 tbsp lime juice, freshly squeezed
  • 2 tbsp sugar
  • 2 tbsp water
  • 2 tbsp almond slivers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel the pineapple, remove the core, and chop the flesh into small pieces. Wash the apricots, halve them, and remove the pits. Divide the apricots again. Roast the almonds in a pan without fat. Caramelize the sugar with water in a pan. Add the pineapple, apricots, and lime juice. Heat briefly, stir, and let cool. Serve on plates or in bowls and sprinkle the almonds on top. You could also serve with cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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