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Ginger-buttered fruit salad

Ingredients 6
Servings 4
Time 15 minutes


  • 1
    small pineapple
  • 1
  • 2
  • 5
  • 60
    full-cream sherry (or orange juice)
  • 20


15 minutes
Place fruit in a bowl and add ginger and sherry or orange juice. Mix to combine well.
Cut out four 25cm squares from aluminium foil.
Spoon fruit into the centre of each square, then gather up the foil around the edges to form a parcel. Before sealing, spoon any left-over liquid into each parcel and top each one with 10ml of butter. Seal the foil.
Place on the braai grid over a low heat, once you have finished braaiing the rest of your food. Allow to cook for about 10 to 15 minutes, then open the parcels and enjoy.

Read more on: slow cook  |  fruit

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