Pineapples with champagne and a mix of fresh fruits
6 servings
20 minutes
Pineapple with champagne and a mix of fresh fruits is a refined combination of juicy fruits and sparkling drink that can transport you to a festive dining atmosphere. The recipe's history traces back to the traditions of aristocratic dinners where fresh fruits were served with champagne to create an exquisite dessert. The sweetness of mangoes, apples, and kiwis is harmoniously complemented by the light acidity of pomegranate and citrus fruits, while grapes add an elegant tartness to the dish. Champagne poured before serving adds freshness and airiness, transforming the fruit mixture into a luxurious culinary masterpiece. It is not just a dessert but a true delight perfectly suited for romantic dinners and special occasions. It is enjoyed chilled to emphasize the natural juiciness of the fruits and the sparkling taste of champagne.
1
Peel one small pineapple and cut it into pieces (about 4 cm).
- Pineapple: 1 piece
2
Without peeling the apples, remove the core and slice them into pieces (about 3 cm).
- Apple: 2 pieces
3
Cut the mango flesh and peeled kiwi into slices of the same size.
- Mango: 1 piece
- Kiwi: 2 pieces
4
Extract the seeds from the pomegranate, trying not to damage their skin.
- Grenades: 1 piece
5
Peel one orange and all the clementines (or small mandarins), separating them into segments while removing the membranes if possible. Squeeze juice from the second orange.
- Oranges: 2 pieces
- Clementines: 4 pieces
- Oranges: 2 pieces
6
Remove the grapes from the bunch, discarding the stems. Cut the berries in half and remove the seeds.
- Black grapes: 225 g
7
Place all the peeled and chopped fruits and berries (except pomegranate seeds) in a large glass bowl, pour orange juice over them, and mix.
- Oranges: 2 pieces
8
Sprinkle the salad with pomegranate seeds.
- Grenades: 1 piece
9
Pour champagne into the salad bowl just before serving.
- Dry champagne: 150 ml