Gordon Ramsay’s pineapple carpaccio is wafer-thin slices of ripe pineapple scattered with pomegranate seeds, shredded mint and vanilla salt. The salt draws out the fruit’s natural sweetness without adding sugar. No cooking, no oven, done in about 15 minutes.
Ramsay demonstrates this in his gazpacho YouTube video, where he calls it “practically all of your five a day in one incredible healthy lunch.” He also has a griddled pineapple with spiced caramel in the Ultimate Cookery Course, so two approaches to the same fruit.
The detail that changes everything is the vanilla salt. Scrape the seeds from a vanilla pod (vanilla bean) into sea salt, and a light sprinkle does what sugar cannot. It draws out the pineapple’s natural sweetness while adding a floral fragrance that marinates the slices on the plate.
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Gordon Ramsay’s Pineapple Carpaccio with Vanilla Salt
Course: DessertCuisine: British, FrenchDifficulty: Easy4
servings15
minutes95
kcal15 minutes
Raw pineapple sliced wafer-thin with homemade vanilla salt, pomegranate seeds and fresh mint. From Ramsay’s YouTube video, a no-cook dessert ready in 15 minutes.
Ingredients
1 ripe pineapple
1 vanilla pod (vanilla bean), seeds scraped out
2 tbsp sea salt flakes
Seeds from ½ pomegranate
Small handful of fresh mint, finely shredded
Directions
- Make the vanilla salt: Scrape the seeds from the vanilla pod and mix into the sea salt. Store any leftovers in a jar with the empty pod for an ongoing supply.
- Slice the pineapple: Peel the pineapple and cut into wafer-thin slices. Ramsay says they should be “slightly transparent.” A sharp knife or mandolin gives the best result.
- Arrange: Lay the pineapple slices on a plate in a flower shape, overlapping slightly.
- Season and finish: Sprinkle a light dusting of vanilla salt over the pineapple. Scatter the pomegranate seeds and shredded mint on top. Serve immediately or chill for up to an hour.
Notes
- The vanilla salt keeps indefinitely in a sealed jar. Ramsay says “there is no sell-by date because it is salt and vanilla.” A little goes a long way since you want to intensify the sweetness, not make it taste salty.
FAQs
Why vanilla salt instead of sugar?
Salt draws moisture out of the pineapple, which concentrates the natural sweetness on the surface. Sugar just sits on top and makes it cloying. Ramsay says “you don’t need much of this fragrant salt to intensify the sweetness.”
The vanilla adds a floral note that lifts the fruit without masking it. Once you make a batch you will find uses for it everywhere, from fresh berries to baked biscuits.
How is this different from the griddled pineapple in the UCC?
The carpaccio is raw, cold and light. The UCC version griddles thick wedges on high heat until they get char marks. Then it drizzles a spiced caramel made from sugar, vanilla, five-spice, butter and double cream (heavy cream).
The carpaccio suits summer or a light finish after a big meal. The griddled version is a proper standalone dessert for two. Ramsay’s fruit salad from UHC also uses pineapple, this time with a tamarind and chilli dressing.
What can you serve pineapple carpaccio with?
Ramsay serves it straight after his gazpacho in the video. The cold soup into cold fruit makes a full no-cook lunch. For a dinner party, a chocolate semifreddo alongside gives you two light desserts instead of one heavy one.
It also works as a palate cleanser between courses. The salt, acid from the pineapple and cool mint reset the mouth the same way a sorbet does.
Can you use tinned pineapple?
No. Tinned pineapple is too soft and too sweet to slice thin enough. You need the firm texture of a fresh pineapple so the slices hold their shape on the plate.
Ramsay’s ripeness test is simple: pull a leaf from the top. If it comes out easily, the pineapple is ready. If it resists, leave it in the fruit bowl for a day or two.
How do you store pineapple carpaccio?
It does not store well once sliced and salted because the moisture keeps drawing out and the slices go limp within a couple of hours. Slice and plate it just before serving.
The vanilla salt itself lasts forever in a jar. You can prep the pomegranate seeds and shred the mint an hour ahead, then assemble in minutes. For a dessert that genuinely improves overnight, the passion fruit soufflé base can be made ahead. Or try the baked Alaska which freezes until you need it.
