Stuffed baby pineapple with fruit salad under meringue

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut off the upper quarter of each pineapple. Remove the flesh from the pineapple with a ball cutter and cut it into small pieces. Peel kiwis and cut them into small cubes. Peel melon, remove seeds and dice the flesh. Wash the currants, shake dry and pluck the berries from the panicles

2. 2

   Peel and finely grate the ginger. Wash mint, shake dry and cut the leaves of 2 stems into thin strips. Mix fruit, ginger, honey and mint

3. 3

   Fill the fruit into the hollowed pineapple. Beat the egg whites until stiff, while letting the sugar trickle in. Continue beating until the sugar has dissolved. Put the beaten egg whites on top of the fruit and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 10 minutes. Remove, decorate with mint leaves, serve immediately

Nutrition Facts

KCAL
220 kcal

CARBS
48 g

FATS
1 g

PROTEINS
3 g