Red Pineapple Carpaccio
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Thinly sliced pineapple marinated in pomegranate juice, topped with fresh raspberries and crunchy sweet red peanuts. Uses subtle vanilla oil drizzle for aroma. No gluten dairy eggs or nuts. Chill time flexible, perfect for a light fruit dessert or snack. A balance of sweet, tart, and rich oil notes. Variation with lime juice or toasted coconut recommended. Sensory cues key for peel and slice readiness and marinade absorption. Stay away from mushy fruit by monitoring texture. Simple vibrant flavors that pop visually and on palate.
Prep:
30 min
Cook:
0 min
Total:
Servings:
8 servings
#fruit dessert
#marinated pineapple
#fusion cuisine
#vanilla drizzle
#chilled dessert
Fruit carpaccio, yeah. Forget heavy, this one’s crisp, tart, delicate. Pineapple, but fresh, not mushy, sliced thin enough to almost melt but still hold some bite. Marinated in tart ruby pomegranate juice that stains the flesh with tang and color. Vanilla oil drizzle brings an unexpected warming note that cuts the sharpness. Raspberries scatter bursts of acidity and softness over each bite; sweet red peanuts sneak in crunchy texture and a faint caramelized sugar hit. No gluten, dairy, eggs, or nuts if you swap peanuts. Flexible marinade time lets you dial flavor intensity — 6 hours minimum but 48 hours max for best infusion. Classic, simple, elegant — nothing heavy, nothing forced. Bright and playful. Rest your palate with freshness and crunch mingle. I’ve made it too soggy before. Watch slicing thickness and juice absorption. The smell of vanilla oil floats out like a whispered promise. A fruit dessert that’s light but memorable. Good anytime, easy to adjust ingredients and times according to pantry or patience.
Ingredients
- 1 ripe pineapple
- 130 ml freshly squeezed pomegranate juice (about 2 grenades)
- 15 ml canola oil
- 1 ml vanilla extract
- 370 ml fresh raspberries (approx 170 g)
- 80 ml sweet whole red peanuts
About the ingredients
Pineapple should be ripe but firm — too soft turns mushy when marinated. If small pineapple unavailable, substitute with large mango for a twist — remember mango colors and sugars change outcome; drizzle lime juice instead of pomegranate for sharper profile. Fresh pomegranate juice preferable over bottled for brightness. Canola oil chosen neutral, but mild olive or grapeseed can work — preserve vanilla aroma, no strong oil flavors. Vanilla extract vs real vanilla bean paste? Extract more convenient but paste richer if you have it. Red peanuts are sweet specialty variety, often candied. Regular roasted peanuts or almonds can substitute for crunch but alter sweetness. Raspberries fresh, not frozen, must be firm, ripe, sans mold or moisture. Store all fruits separately until ready to assemble — excess moisture dulls fruit surface. Vanilla oil mixture made ahead keeps well Refrigerate covered for up to 3 days; re-whisk before use. Bag marinating pineapple helps speed infusion; plastic wrap works but less even.
Method
- Peel pineapple, quarter lengthwise. Remove core firmly but avoid breaking edges. Texture must stay firm. Place quarters into sealable bag. Pour in pomegranate juice. Seal tightly; excess air ruins infusion. Refrigerate minimum 5 hours, up to 2 days max. Timing flexible. Visual: pineapple brightens slightly, juices darken.
- Whisk canola oil with vanilla extract in small bowl till slightly emulsified. Smell for vanilla intensity; adjust if needed. Set aside.
- Drain pineapple from marinade carefully, keep juice aside for drizzle. Slice quarters into 6 mm thick slices—thicker slices retain chew. Arrange slices evenly on serving plates or a large platter, overlapping edges for visual impact.
- Distribute fresh raspberries between pineapple slices evenly, contrast color and texture important.
- Scatter sweet red peanuts on top for crunch and unexpected sweetness. Raw peanuts possible substitute if allergy concerns arise; roast first for depth.
- Drizzle reserved marinade juice sparingly over carpaccio—too much makes fruit soggy. Drop vanilla oil tincture around edges and over top for aromatic bursts, not drenched.
- Serve immediately or chill briefly. Pineapple should feel vibrant, not limp. Nuts stay crisp. Raspberries pop freshness. Sunny, rich aromas unfold in each bite.
Cooking tips
Peeling pineapple cleanly critical. Sharp knife, steady wriggle, cut off spiked skin without hitting flesh. Core removal as deep as possible but don’t gouge pineapple quarters or you’ll lose slices. Marinade timing flexible; overnight cold from 6 to 48 hours ideal but check fruit texture often – if soft spots appear discard or use immediately. Overmarinating leads to mushiness; flavor peak is before that. Draining pineapple—don’t squeeze or juice returns too much liquid to slices, loosening texture. Slice with a sharp serrated knife or mandoline to even thickness 5-6 mm; uniform thickness ensures even bite and presentation. Raspberries gently rinsed, dried, fragile—handle minimally. Peg garnish patterns for even color contrast. Oil and vanilla mix fragrant but thin — drizzle slowly, watch absorption. Too much oil clogs fruit surface, looks greasy. Assemble plates right before serving or chill briefly; prolonged refrigeration after assembly soggifies peanuts and softens fruit. For quick serve, chill pineapple in marinade minimum 1 hour at room temp before refrigeration to speed infusion. A sprinkle of freshly ground black pepper cracked fine or tiny fresh mint leaves can add unexpected brightness if adventurous. Always taste raw pineapple pre and post-marination — pH interactions affect tartness. Keep kitchen cool; warm temps quicken marinade changes. If juice thickens too much—thin with splash extra pomegranate or pure water for drizzle consistency.
Chef's notes
- 💡 Peeling pineapple clean actually tricky; skin spikes cut into flesh easy. Use sharp knife, steady wiggle motion along contour. Core removal deep enough to avoid hollow slices but keep wedge intact. Watch texture closely before marinating; too soft means mush later. Balance marinade time between 6–48 hrs max. Less time skins sharp tart, longer softens but risks soggy. Bag infusion key for even flavor uptake; plastic wrap works but uneven saturation common. Eyes on fruit color: brightening signals absorption. Always drain gently; squeezing juice dumps back moisture loosening structure.
- 💡 Slice thickness crucial; 5 to 6 mm best. Thicker slices hold chew, thinner melt but sog quickly. I learned mandoline helps uniform cut but watch raspberries—they bruise with rough handling. Raspberries must be fresh, cold, dried, no moisture excess. Too wet clumps and drags flavor. Scatter evenly for visual color contrast. Peanuts add crunch and hidden sugar note. Sweet red peanuts closest match; roasted or raw possible if allergy, but prep differently—roast adds caramel depth. Substitute almonds or candied nuts but shift dessert’s sweetness balance.
- 💡 Vanilla oil drizzle not typical extract. Make fresh mix by whisking canola oil with extract for gentle suspension. Smell for vanilla intensity, adjust quantity—too little no aroma, too much overpowers. Keep mix thin, drizzle slow. Oil too thick or heavy masks pineapple texture and looks greasy. Drizzle edges first; vanilla bursts in fragrance without soaking fruit. Keep drizzle sparing. Reserve marinade juice also drizzled sparingly; excess juice dulls bite, turns slices limp. Control crucial. Timing: serve immediately or chill briefly. Peanuts crisp best cold; raspberries freshest soon after plate assembly.
- 💡 Marinade variations interesting: lime juice swap sharper acid but changes sweetness profile; coconut toast adds aroma layer, but avoid overloading delicate pineapple. Mango substitution works if pineapple unavailable but remember color and sugar shift significant. Pomegranate juice best fresh; bottled tends flat and dulls color vibrancy. Oil choice matters—canola neutral, olive or grapeseed viable but can overpower vanilla scent. Vanilla extract vs bean paste decision on availability and flavor bump; extract easier but paste richer. Storage: vanilla oil mix keeps 3 days refrigerated if covered, re-whisk before use. Pineapple marinate bag best speeds infusion evenly; plastic wrap less efficient, risk uneven softness.
- 💡 Watch texture through marinade time closely. Too soft = mush; discard or use immediately if overripening hits. Always taste pineapple raw pre/post marinade for acid balance check. pH shifts during soak impact sharpness and bite. Keep kitchen temp cool; warmth speeds marinade reactions, often not for better. Juice thickens over time – thin with splash of fresh pomegranate or water for drizzle consistency. Freshly ground black pepper or tiny mint leaves add brightness if feeling adventurous but minimal jumps flavors. Assemble plates right before serving; prolonged chilling after plating soggifies peanuts, softens raspberries. Crack knife serrated for clean cuts; steady hand required.
Common questions
How to avoid mushy pineapple?
Texture check before marinade. Firm fruit key. 6–48 hrs max soak. Watch color change; brightening okay, soft spots bad. Drain juice gently. Don’t squeeze slices or texture breaks down fast.
Can peanuts be swapped?
Yes, almonds or roasted peanuts work but change sweetness. Raw peanuts need roasting for flavor depth. Allergies? Skip nuts totally or add crunch with toasted seeds. Tweak drizzle accordingly to balance sweetness.
What if ripe pineapple unavailable?
Large mango into play but expect color and sugar shift. Use lime juice instead pomegranate to sharpen flavor profile. Juice freshness matters; bottled tends dull. Adjust soak time for mango softness faster absorption.
How to store leftovers?
Fruit best fresh but fridge up to 2 days max. Keep separated; raspberries bruise, peanuts sog if left long with moisture. Vanilla oil mix may keep 3 days in covered container; re-whisk before use. Avoid assembly long ahead to preserve texture.
