Premium

Pineapple crush: Diana Henry turns tropical with fruity salads and easy ice cream

fresh pineapples
With its full and evocative flavour, fresh pineapple has left its tinned predecessor on the shelf Credit: Haarala Hamilton

Pineapples. Are they really a product of nature or did someone make them up? 'Exotic’ fruits are no longer unusual but, apart from rambutans, pineapples must be the oddest-looking – that top knot of leaves, the rough, prickly body, each diamond of skin studded with a tufty 'eye’. 

To Brits, pineapples represent accessible exotica because for years they came in tins. I’d no idea what a real one looked like when I was a child – pineapple just meant sweet, juicy rounds with a perfect hole in the middle.

My first parties – when I was six, and prepared with the 13-year-old from next door – always had it as their main focus. We threaded cubes of pineapple, tinned ham (Old York variety – we were classy) and cheese on to cocktail sticks, covered a grapefruit in foil and stuck these 'canapes’ into it.

Along with crustless salmon paste sandwiches and rounds of toasted teacake spread with golden syrup,...

To continue reading this Premium article

Register for free and access one Premium article per week

Enjoy unlimited access to Premium articles with a subscription

  • Subscriber-only events and experiences
  • Access Premium articles on our mobile app

30-day free trial

then only £2 per week

Unlock all Premium articles for 24 hours. Only £1.

Free £50 gift card when you subscribe
Enjoy a free £50 gift card* for one of your favourite brands when you take out an annual subscription
*Gift cards will be sent out by email within 21 days of the subscription start date. Available in the UK Only.