Pineapple-cashew salad recipe

100 ratings Rate
  • Serves 6
  • 15mins to prepare, plus 2hrs chilling
  • 260 calories / serving
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Pour the wine into a medium bowl and add the sugar, stirring until it is dissolved. Add the pineapple cubes. Cover and refrigerate for 2 hours.

To serve, stir the cashews into the pineapple. Divide among serving bowls and sprinkle with the mint.

Recipe from Soul Of A New Cuisine, by Marcus Samuelsson, published by John. Click here to buy.




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  • Ingredients

  • 125ml (4fl oz) sweet white wine, such as Riesling or ice wine
  • 50g (2oz) packed brown sugar
  • ½ golden pineapple, peeled, cored and diced
  • 125g (4oz) roasted cashews
  • 4 mint leaves, finely shredded
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  • Energy 1090kj 260kcal 13%
  • Fat 16g 23%
  • Saturates 3g 15%
  • Sugars 16g 18%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 20.6g Protein 6.7g Fibre 2.1g


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