Pineapple, coconut, mint and pomegranate salad
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Nassima Rothacker
Pineapple, coconut, mint and pomegranate salad
Recipe by Dan Doherty
A tropical fruit salad to brighten up your morning or a refreshing end to a meal
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
264Kcal
Fat
10gr
Saturates
8gr
Carbs
38gr
Sugars
36gr
Fibre
8gr
Protein
2gr
Salt
0gr
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Ingredients
- 1 large pineapple, peeled, cored and cut into 2cm chunks
- 4 tbsp coconut flakes, toasted (or desiccated if you can’t find flakes)
- 8-10 mint leaves, finely shredded, plus extra leaves for garnishing
- 1 pomegranate, seeded (about 100g seeds)
- 1 red chilli, finely chopped, seeds left in
- 3 tbsp pomegranate molasses*
Step by step
Get ahead
Prep the fruit 1-2 hours ahead, drizzling with the pomegranate molasses just before serving.
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Toss together all the ingredients, apart from the pomegranate molasses, in a large bowl, then tip onto a serving platter. Drizzle over the molasses; garnish with the extra mint. Toss again before serving.Tip*Pomegranate molasses is a thick, sweet-sharp syrup often used in Middle Eastern cuisine. For a similar effect, you can use equal parts balsamic vinegar and clear honey.
