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Pineapple (and melon) goes a bit savoury in this simple lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse - and I mean douse - in best extra virgin olive oil. Salad as healthy dessert or classy starter. So easy and elegant, too.

Pineapple (and melon) goes a bit savoury in this simple lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse – and I mean douse – in best extra virgin olive oil. Salad as healthy dessert or classy starter. So easy and elegant, too.

Pineapple (and melon) goes a bit savoury in this simple lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse - and I mean douse - in best extra virgin olive oil. Salad as healthy dessert or classy starter. So easy and elegant, too.I don’t want to rub it in if you are having rubbish weather today (hello down south), but it’s pretty sunny up here in Edinburgh. ย I know! Crazy, huh? It’s not always raining up here, you know. ๐Ÿ™‚

But, if the rain is pouring and the wind is lashing where you are, why not make your own sunshine? Just like it is hard to feelย down while out walking in the hills, or even just somewhere interesting, it is hard not to smile when cutting up a pineapple or watermelon. These are just the cheeriest fruits I know.

Back in the day these were cheerful to me because I would make friends very happy by infusing these tropical fruits with vodka or white rum (yep, my early 20s). Personally I wasn’t too fond of eating it this way, but I love a bit of fruit carving and titivating. Now older, wiser and with deference to my liver I stick to eating it raw, enhanced only by a dressing or, in this case, a squooshย of fragrantย lime and a drizzle over of the best olive oil I have to hand. That’s pretty much it!Pineapple (and melon) goes a bit savoury in this simple lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse - and I mean douse - in best extra virgin olive oil. Salad as healthy dessert or classy starter. So easy and elegant, too.

If you haven’t had fruit in a savoury-ish way, this might just be the best recipe to start with. This unusualย salad has just a few fragrant and singularly summery ingredients,ย made more special by not only their marriage in best oil but the thin, carpaccio slices that really soak up flavourย and make it look all fancy. I like fancy if that fancy is a) not expensive, and b) requires almost no effort or skill.

Feel free to slice over a sparky red chilli to liven up further proceedings, or blend it all up and drink it! But hold the vodkaย for me. ๐Ÿ˜‰

Pineapple (and melon) goes a bit savoury in this simple lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse - and I mean douse - in best extra virgin olive oil. Salad as healthy dessert or classy starter. So easy and elegant, too.

Pineapple and Melon Carpaccio

  • Servings: 2 as a starter
  • Difficulty: easy
  • Print

Pineapple (and melon) goes a bit savoury in this simple, lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse – and I mean douse – in best extra virgin olive oil. Salad as healthy dessert or snazzy starter. So easy and elegant, too.

1 small pineapple

Small wedgeย of ripe, seedless watermelon or Galia melon

6-8 radishes, topped and tailed

small palmful each of fresh mint and coriander

1 lime

Best quality extra virgin olive oil – single estate, pepperyย stuff if possible. Here is an article from the Independent newspaper on best olive oils in the UK.

Flaky sea salt, like Maldon or Halen Mon (maybe their vanilla salt)

Method:

1. Tackle the pineapple by slicing off each end with a heavy knife, then stand itย on a cutting board and remove the skin and brown “eyes”, following its natural contours.

2. Cut the pineapple inย half across the middle and either use an apple corer to remove the core or – as I did – slice in halfย vertically and use the corer. You may also use a small paring or serrated knife if you don’t have an apple corer or the core is quite big. Take your time to slice paper-thin slices, laying them on a pretty platter or plate.making pineapple carpaccio

3. For the melon, remove the rind and cut into small cubes, or do as carpaccio. I like the contrast of textures myself. Dot the melon over the pineapple. You may not wish to use it all. Cook’s perk!

4. Thinly slice the radishes and lay the thin disks over the pineapple. Now tear over the mint and coriander; zest the lime (if you like), squeezeย the lime over the whole surface and douse evenly with olive oil just before serving. Sprinkle with a little salt. This last step really brings out the flavour. Trust me.

5. To serve, place the plate between you and your fellow diner and dig in with two forks. I made this for foodie friends recently and Nick declared it his favourite ever salad. I think it is mine too.

Pineapple (and melon) goes a bit savoury in this simple lime-scented salad. The key is to slice thinly, scatter with torn herbs and, just before serving, spritz over fresh lime juice and douse - and I mean douse - in best extra virgin olive oil. Salad as healthy dessert or classy starter. So easy and elegant, too.

Nutrition notes: Pineapple is a powerhouse of vitamins and minerals as well as full of healthy, digestion-enhancing fibre. Eat a dietitian’s recommended 80 gram serving and you get half a day’s allowance of vitamin C. One really cool compound in those golden fibres is bromelain, a protein-digesting enzyme that not only helpsย with digestion (and tenderises meat), but alsoย reduces excess inflammation (always a good thing), thins the blood, and may slow tumour growth. Here are some tips on choosing the best pineapple. Top tip > ripe pineapples can be either golden OR green.

Cancer patients and carers: Fresh or tinned pineapple is often very soothing if chemotherapy has given you a dry mouth, and can help if taste is dulled too. The people I see in my work at the Maggie’s Cancer Centre tell me that they like it best mashed up and frozen to a slushy texture. They make great ice lollies mixed with pureed banana too. Add coconut milk to give you more calories.

Soft Food Diet: Whiz up the pineapple and add one half to a tall glass. Whiz up the melon with lime juice and a drop or two of mint extract (Holy Lama Spicedrops has the best in the UK) and add this. Top with the rest of the pineapple

**If you are reading this on the site, Easy Low Cal Recipes, this has been published without my permission.**

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21 thoughts on “Pineapple and Melon Carpaccio

  1. [ Smiles ] This gorgeous-looking vegan recipe looks very delicious!

  2. oooh, so pretty. I love how the thinly sliced pineapple makes for a slightly savoury dish… and aren’t radish the best!!

  3. Belinda says:

    Looks like an amazingly delicious and refreshing recipe for the summer!

  4. superfitbabe says:

    Wanna talk about sun? Let’s talk about radiation overheating MOTHERLOAD. I went tanning with my cousin and sister today and I literally went two shades darker in half an hour. You can cook eggs and steak out here in 111 degree weather in CA! But that means eating LOTS AND LOTS of fruit like in this carpaccio, on the bright side!

  5. annjenny says:

    Mmm! I think I will have to try this – so simple and looks very refreshing. Just right for a hot summer’s day, when we get one. I’m from ‘down south’ !!!

  6. Pang says:

    I will definitely slice some chilli in it, though yours already looks so good as it it. It’s definitely my own sunshine I can make whenever the weather is not so great. I love this recipe so much; plus your photo is so bright & colorful, it makes me so happy just looking at it. ๐Ÿ™‚

  7. Such a luscious recipe! Bursting with flavor and easy to prepare, fantastic!

  8. This just screams summer to me! I love pineapple and melon together, such a gorgeous plate of food.

  9. This looks so yummy!
    Liebe Gruesse Monika

  10. This looks so so delicious, I can totally taste it while reading it and I know its not nice to imagine dribbles, but, well I am… fabulous!

  11. Oh this is LOVELY Kelly! Perfect for Summer and I love the mixture of sweet and savoury, heavenly!

  12. sue brightling says:

    Yippee my new kitchen is in and up and running, I can start cooking again… this looks a nice fresh one to start with.. matches my yellow Lacanche cooker too !

  13. This looks beautiful Kellie, and I just want to eat through the screen.
    Isn’t it nice when the north gets nice weather and it’s raining in the south! It makes a change ๐Ÿ™‚

  14. juliableck says:

    This is such a creative idea! Makes the pineapple much more elegant looking. I will have to try this!

    Julia – http://bunnybaubles.com

  15. Sunny in Edinburgh? I don’t believe you! But judging by this vibrant, sweet and exotic salad it must be true.

  16. Such a lovely dish! It’s so pretty, and I agree that this is food to make you smile. Lovely.

  17. Utkarshini Khanna says:

    looks so summery ๐Ÿ™‚

  18. Sally says:

    I’d definitely add chilli. Happen to have all these ingredients on hand right now. It’s watermelon season. Lovely recipe

  19. stateeats says:

    Gosh this looks so bright and delish. And healthy too?? Sign me up. Don’t laugh but at first I thought this was scrambled eggs with radishes on top. -Kat

  20. chefceaser says:

    Reblogged this on Chef Ceaser.

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