Pineapple-Orange Salad (with a Middle Eastern Twist)
adapted from Bon Appetit magazine
1 medium pineapple (approx 1.3kg), peeled, cored and cut into bite-size pieces
3 medium seedless oranges, supremed, with the juice squeezed from the membranes and reserved
1 tbsp granulated sugar
1 tbsp orange flower water
1/4 tsp ground cinnamon
pinch ground cloves
a few sprigs of mint
Combine all ingredients except mint, including the reserved orange juice, and toss lightly to make sure all of the fruit is coated with the sugar and spices.
Let sit at room temperature for at least 1 hour. If not serving immediately, cover and refrigerate but remove from fridge 1 hour before needed. Add torn mint leaves just before serving.
It will last a day or 2 in the fridge as long as it's tightly covered, but its best eaten with some of the chill off; add the mint at serving time so it doesn't discolour.