Fresh Pineapple with Berry Sauce

Serves 4


Fresh berries make a marvelous sauce, but when they are puréed, as in this recipe, frozen can be substituted. This light, refreshing dessert is the perfect finale to a heavy meal or a barbecue.

Berry Sauce

  • 1 10-ounce package frozen raspberries, thawed, or 1 pint fresh
  • 1 10-ounce package frozen strawberries thawed, or 1 pint fresh
  • 1/2 cup sugar, or more to taste
  • 1-2 tablespoons kirsch


  • 1/2 large pineapple
  • Fresh mint for garnish (optional)

To make the berry sauce:

  1. purée the berries along with their juice in a food mill, a food processor or a blender. If using a processor or blender, strain the sauce to remove the seeds.
  2. Stir the sugar and the kirsch into the purée.
  3. The sauce keeps well refrigerate, stored in a covered container, for 2 to 3 days. It can be frozen for up to 3 months

To prepare the pineapple:

  1. Cut the pineapple into very thin slices. Spoon some of the sauce onto each of 4 dessert plates. Overlap one-quarter of the pineapple slices on each plate. Garnish each with a sprig of fresh mint, if desired, and serve.

Susanna Foo Chinese Cuisine
The Fabulous Flavors and Innovative Recipes of
North America's Finest Chinese Cook

by Susanna Foo
Photography by Louis B. Wallach
Chapters Publishing
October 15, 1995
30 full-color photographs throughout
ISBN: 1-881527-94-8


Susanna Foo Recipes

Chinese and Lunar New Year Handbook

This Archived Page created between 1994 and 2001. Modified August 2007

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