Pineapple and Strawberry Carpaccio with Basil and MInt Sugars


This is great as an appetizer or a dessert. Barb L.

Serves: 4


1 large golden pineapple

1 lb strawberries

A handful of mint leaves, roughly chopped

3 Tbsp sugar

A handful of basil leaves, roughly chopped

1 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 Tbsp Flying Olive Basil Extra Virgin Olive Oil


Peel the pineapple by cutting away the bottom and the top. Place the pineapple on one of the ends. Slice down each side of the pineapple to remove the skin and the “eyes” of the pineapple.

Half the pineapple lengthways, then cut it into quarters. Slice out the hard core that was in the center of the pineapple.

While each quarter is on its side, slice the pineapple into thin slices. As you finish, set the slices aside.

Remove the hulls of the strawberries (the green tops). Using a small, sharp knife, cut each berry into thin slices.

Arrange the pineapple and strawberries on platters or dishes.

Add 1 ½ Tbsp of sugar to a mortar and pestle or on a plate with a fork. Grind the leaves into the sugar until the sugar turns green. Take the leaves out of the sugar (this won’t be perfect). Set aside. Then, repeat with the rest of the sugar and the basil leaves. Remove any large pieces as well.

Whisk together the Flying Olive Pineapple Balsamic Vinegar and the Flying Olive Basil EVOO. Drizzle the dressing over the pineapple and strawberries. Add the mint sugar to the pineapple and the basil sugar to the strawberries. Serve.

Submitted by Barb L.