Pineapple, Allspice and Lime
|Ripe pineapple||1 Medium|
|Dark muscovado sugar||15 Milliliter (1 Tablespoon)|
|Ground allspice||5 Milliliter (1 Teaspoon)|
1. Cut the pineapple lengthways into quarters and remove the core.
2. Loosen the fruit by sliding a knife between it and the skin. Cut the pineapple flesh into thick slices.
3. Remove a few shreds of rind from the lime and set aside, then squeeze out the juice.
4. Sprinkle the pineapple with the lime juice and rind, muscovado sugar and allspice. Serve immediately, or chill for up to 1 hour.