Pineapple carpaccio: a refreshing, light and easy dessert to make

Pineapple carpaccio: a refreshing, light and easy dessert to make. The word carpaccio It comes from Italian, whose origin dates from the mid-twentieth century in the city of Venice. Initially it was a culinary preparation based on thin slices of raw meat, mainly veal, seasoned with olive oil, lemon juice or vinegar, grated white truffle, Grana Padano flakes, salt and ground pepper, obtaining as a result a tasty beef carpaccio. Over the years the word carpaccio ended up being used for any preparation whose product had to be cut very finely, such as fish, shellfish, vegetables, fruits, etc.

Such is the variety of fruits that we have at our disposal that the pineapple carpaccio What we are going to prepare today is just one of the infinite possibilities that this culinary technique offers us. The best thing is that we can have the pineapple laminated in advance and when serving the dessert, plate the other ingredients. On this occasion I have opted to accompany the pineapple carpaccio with some blueberries, pomegranate and pine nuts to give it a crunchy touch, and some mint leaves that will flavor the whole thing.

recipe information

    • Preparation time: 20 minutes
    • total time: 20 minutes
    • rations:8
    • Category: dessert
    • type of cuisine: international
    • Calories per serving (kcal):86

Pineapple carpaccio ingredients for 8 people

    • 1 natural pineapple
    • 40 g of fresh blueberries
    • 40 g of pomegranate seeds
    • 40 g of pine nuts
    • A few mint leaves
View of the ingredients needed to make a pineapple carpaccio@Latoneira

How to make pineapple carpaccio

The first thing we have to do is remove the skin from the pineapple, cutting the upper part where the crown is located, and then all the outer rind from top to bottom.

Pineapple cleaning process@Latoneira

Cut the base of the pineapple and remove any possible remains of skin that might have remained.

Appearance of the pineapple once cleaned@Latoneira

Once we have the pineapple completely clean, we will proceed to cut it into slices as thin as possible. For this we will use a very sharp knife. If you have the possibility of using a mandolin or a slicer, the result will be even better.

Pineapple rolling process@Latoneira

At this point we would remove the central trunk since it is usually the most fibrous part of the pineapple. I have dispensed with doing it because the pineapple that I have used was quite ripe and the texture in the mouth was not unpleasant at all. Arrange the slices on the plates where we are going to present them.

View of the plated pineapple carpaccio@Latoneira

Finally, we add 40 g of blueberries cut in half, 40 g of pomegranate seeds, 40 g of pine nuts and a few mint leaves.

Adding the other ingredients to the pineapple carpaccio@Latoneira

We can refrigerate it to have it prepared in advance or serve it freshly prepared.

Final plate of pineapple carpaccio@Latoneira

Easy preparation summary

    1. Peel the pineapple by cutting the crown and removing the skin from top to bottom
    1. Cut the base and remove the remains of skin
    1. Cut the pineapple into slices as thin as possible
    1. Remove the central log and arrange the slices on presentation plates
    1. Add the cut blueberries, the pomegranate seeds, the pine nuts and the mint leaves.
    1. Refrigerate until consumption or serve immediately