| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, To, Z, Of, Food | 1 | servings | ||
INGREDIENTS
| 1 | Ripe pineapple | |
| 1 | Whole pomegranate with pips seperated | |
| 2 | Limes; juice of | |
| 100 | ml | Cold water; (3 1/2fl oz) |
| 50 | g | Caster sugar; (2oz) |
| 1 | Finely chopped red chilli | |
| Few torn leaves of fresh basil |
INSTRUCTIONS
In a small saucepan heat together the water and sugar until dissolved. Remove from the heat and leave to cool. Add the chopped chilli and pomegranate seeds to the liquid. Meanwhile peel and cut the pineapple into large size chunks and add to the fruit salad with the lime juice. Place the salad in a bowl in the fridge for a couple of hours to chill. Before serving add the torn basil leaves to give a wonderful freshness to the fruit salad. Converted by MC_Buster. Per serving: 40 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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