Ingredients:
1 small pineapple
1 tablespoon icing sugar
1 tablespoon orange-flower water
100g/4oz fresh dates, stoned and quartered
225g/8oz strawberries, sliced fresh mint sprigs, to decorate
Cut the skin from the pineapple and, using the tip of a vegetable peeler, remove as many brown 'eyes' as possible. Quarter the pineapple lengthways, remove the core from each wedge, then slice. Lay the pineapple slices in a shallow serving bowl. Sprinkle with icing sugar, and drizzle the orange-flower water over. Add the dates and strawberries to the pineapple, cover and chill for at least 2 hours, stirring once or twice. Serve chilled, decorated with a few mint sprigs.
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