1 medium pineapple
2 pink grapefruits
50g/2oz golden granulated sugar
small bunch mint, leaves only
Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.
168 kcalories, protein 2g, carbohydrate 42g, fat 1g, saturated fat none, fibre 4g, sugar 41g, salt 0.02g