Canned  pineapple chunks and manadrin oranges, marinated in their syrup with powdered ginger. Garnished with fresh mint. A simple dessert from your pantry!

Serves 4

8 oz. can pineapple chunks, including liquid (Dole brand is gluten-free)

11 oz. can mandarin orange segments, including liquid (Del Monte brand is gluten-free)

1/2 t. powdered ginger (measure level)

fresh mint leaves

Combine pineapple, manadrin oranges and ginger in marinating bowl (glass or stainless steel). Stir till ginger dissolves, then refrigerate till chilled.

When ready to serve, divide fruit and liquid equally between 4 wine glasses (or dessert glasses). Top each with a sprig of mint and serve.

Notes: A delicious, refreshing compliment to any meal. Go easy on the ginger. Too much will overpower the fruit.

Select a brand of mandarin oranges that contains whole, firm segments. Cheaper brands I’ve found to be mushy, broken and full of strings (membrane). Perfectly formed is what we want.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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