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Pineapple Carpaccio

Dessert · Fruit · Serves 4

Gluten Free Vegan Raw

Ingredients

  • Pineapple 1 whole
  • Vanilla Salt to taste
  • Pomegranate Seeds handful
  • Fresh Mint small bunch

Method

  1. Prep the pineapple. Peel and remove the core. Slice as thinly as possible — use a mandoline if you have one. The slices should be near-transparent.
  2. Arrange. Fan the slices across a large plate or platter, slightly overlapping.
  3. Season. Sprinkle lightly with vanilla salt. Let it sit for 2–3 minutes so the salt draws out a little juice.
  4. Garnish. Scatter pomegranate seeds over the top, then finish with torn or whole mint leaves.
  5. Serve immediately. Best served cold — chill the plate beforehand if you can.
💡 Vanilla salt can be made by storing a used vanilla pod in a jar of flaky sea salt for a few days.