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Pineapple Carpaccio with a Fruit Daiquiri Sauce



  • 1.

    Using a sharp knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of four large plates.

  • 2.

    In a liquidiser, blend together the bananas, strawberries (reserving four for decoration), yoghurt, rum and honey until smooth.

  • 3.

    Slice the four reserved strawberries. Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs.

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Pineapple Carpaccio with a Fruit Daiquiri Sauce.


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