Pineapple in Salt, Cream of Flora


Preparation info

  • Difficulty


  • Serves


    : You will Need to Begin this Recipe 3 Days Ahead

Appears in


By Ben Shewry

Published 2012

  • About

This dessert always reminds me of my five-year-old daughter Ella, who was named after my grandmother Elaine’s favourite jazz singer, Ella Fitzgerald. Ella loves flowers. You could say she’s obsessed with them. She picks flowers from our garden almost every day and places the petals in little bowls filled with water so they keep. On several occasions she’s told me: ‘I really want to be a flower picker when I grow up.’ When her little sister was born, she insisted we should name her Baby Flower Picker. Ella is a very sweet-natured child and whenever we are out walking she will observe and pick wildflowers to give to ‘Mummy’ or for her brother: ‘Kobe would like that yellow one Daddy.’

To Finish

  • 60 g ( oz) J. Friend & Co. Beechwood Honeydew honey*
  • an assortment of edible flowers
  • pinch of candied violets, finely ground
  • pinch of purple rose powder (see Note)

Generously brush each pineapple slice with the honey. Place on each plate and garnish with the flowers. Add a teaspoon of the cream of flora to the side of the pineapple. Sprinkle a small amount of violet powder and rose powder over the top.

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