in Dessert Recipes

Pineapple and strawberry salad with cashew brittle

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Ingredients for 3 servings:

  • 150 g strawberries, fresh
  • 225 g pineapple, fresh
  • 1 tbsp sugar
  • 2 tsp lime juice, fresh
  • 4 tbsp water
  • 25 g cashew nuts
  • 25 g sugar
  • ½ tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Hull, wash, and chop the strawberries. Quarter and peel the pineapple, remove the core, and chop the pineapple. Dissolve 1 tablespoon of sugar in lime juice and water. For the brittle, finely chop the cashews. Heat the butter and 25g of sugar in a pan until the sugar begins to caramelize, then add the chopped cashews and stir until caramelized. Transfer to baking paper and let cool. Place the pineapple pieces in glasses, then pour over the strawberries and then the lime sauce. Sprinkle the brittle loosely over the top.

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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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