Refreshing Pineapple Desserts that are Perfect for Summer Gatherings

Despite the very practical drawbacks of Indian summers, in terms of food, it truly is the season of endless possibilities. Water sports, a great tan, longer days, chilling by the pool, catching up with friends – there’s no end to the TLC. However, what summer also brings with it, is the opportunity to craft fruit desserts like pineapple desserts, desserts with lychee, or any seasonal fresh fruit. Some of these recipes can be recreated year-long, even when you need a little summary pick me up during the mundane-gloomy-winter weeks. This fruit adds a burst of tangy sweetness to any dish, making it the perfect star ingredient for all your summer gatherings, whether you like it fresh or grilled. 

These fruit desserts are not only visually appealing with their bright, golden hues, but they also offer a blend of sweet and tart that can satisfy any palate. From light and airy pineapple mousse to the classic pineapple upside-down cake, there are countless ways you can incorporate this tropical fruit into your summer dessert repertoire. The refreshing quality of pineapple makes it an excellent ingredient for cooling treats that provide a welcome respite from the heat, while its potent flavor ensures that every bite is packed with deliciousness.

So whether you're hosting a backyard barbecue, a poolside party, or just spending a quiet evening with close friends, these pineapple desserts add a touch of tropical flair to your menu. Grab your aprons, roll up your sleeves, and get ready to dive into a world of sweet, tangy, and utterly refreshing pineapple delights. 

1. Pineapple Coconut Sorbet

Ingredients

• 500 gm fresh pineapple chunks
• 200 ml coconut milk
• 100 gm sugar
• 30 ml lime juice
• 5 gm lime zest
• 2 gm salt

Method: 

1. Prepare the Pineapple Puree:
   • In a blender, combine fresh pineapple chunks, coconut milk,  sugar, lime juice, lime zest, and salt.
   • Blend until the mixture is smooth and the sugar is fully dissolved.
2. Chill the Mixture:
   • Pour the pineapple mixture into a shallow dish and cover with plastic wrap.
   • Place in the freezer for about 1-2 hours, stirring every 30 minutes to break up any ice crystals. This will ensure a smooth sorbet texture.
3. Freeze Until Firm:
   • Once the mixture starts to firm up, transfer it to an airtight container and freeze for an additional 2-3 hours or until fully set.
4. Serve:
   • Scoop the pineapple coconut sorbet into bowls or cones and serve immediately.
   • Garnish with additional lime zest or a sprig of mint for a refreshing touch.

2. Pineapple Upside-Down Cheesecake

Ingredients

For the Base:

• 200 gm digestive biscuits, crushed
• 100 gm unsalted butter, melted

For the Topping:

• 100 gm brown sugar
• 50 gm unsalted butter
• 6 pineapple rings
• 6 maraschino cherries

For the Cheesecake Filling:

• 400 gm cream cheese, softened
• 150 gm sugar
• 2 large eggs
• 120 ml sour cream
• 10 ml vanilla extract
• 15 ml pineapple juice

Method: 

1. Prepare the Base:
   • Preheat your oven to 180°C and grease a springform pan.
   • Mix crushed digestive biscuits with melted butter until well combined.
   • Press the mixture into the bottom of the prepared pan to form an even base. Refrigerate while preparing the topping.
2. Prepare the Topping:
   • In a saucepan, melt unsalted butter with brown sugar over medium heat until bubbly and caramelized.
   • Pour the caramel mixture over the biscuit base.
   • Arrange 6 pineapple rings over the caramel, placing a maraschino cherry in the centre of each ring.
3. Make the Cheesecake Filling:
   • In a mixing bowl, beat cream cheese and sugar until smooth.
   • Add eggs, one at a time, beating well after each addition.
   • Mix in sour cream, vanilla extract, and pineapple juice until fully incorporated.
   • Pour the cheesecake batter over the pineapple rings and caramel topping.
4. Bake the Cheesecake:
   • Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
   • Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Serve:
   • To serve, carefully remove the cheesecake from the springform pan and invert it onto a serving plate so that the pineapple rings are on top.
   • Slice and enjoy this delightful twist on the classic pineapple upside-down cake!

3. Pineapple and Mango Salsa Parfait

Ingredients

For the Salsa:

• 200 gm fresh pineapple, finely diced
• 100 gm fresh mango, finely diced
• 30 ml lime juice
• 5 gm fresh mint, finely chopped
• 10 gm sugar

For the Parfait:

• 200 gm Greek yogurt
• 50 gm granola
• 20 gm shredded coconut

Method: 

1. Prepare the Pineapple and Mango Salsa:
   • In a bowl, combine diced fresh pineapple, diced fresh mango, lime juice, chopped fresh mint, and sugar.
   • Mix well and let the salsa sit for 10 minutes to allow the flavours to meld.
2. Assemble the Parfait:
   • In serving glasses, layer granola at the bottom.
   • Add a layer of Greek yoghurt over the granola.
   • Top with a generous spoonful of pineapple and mango salsa.
   • Repeat the layers until the glasses are filled.
3. Garnish and Serve:
   • Sprinkle shredded coconut on top for added texture and flavour.
   • Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing treat.