Pineapple en Surprise

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Any combination of tropical fruits may be hidden under the ice cream and meringue topping in this recipe. The technique of hollowing out a halved pineapple (previous page) is used here.


  • 2 small pineapples, halved, flesh removed and cut in pieces
  • 1 mango or papaya, peeled, seeded and sliced
  • 1 caram


  1. To make the fruit salad: mix the pineapple pieces, mango or papaya, carambola, kumquats or kiwi fruit, sugar and rum in a bowl. Cover and leave to macerate in the refrigerator for 1-2 hours. Pile the fruit salad into the pineapple halves and chill.
  2. Make the Italian meringue. Heat the oven to 375°F/190°C. Cover the fruit in each pineapple shell with ice cream, t