Fruity Friday: Pineapple, Strawberry, and Lychee Parfait

3 weeks ago

A frozen dessert to beat these sweet summer days!


Pineapple, Strawberry, and Lychee Parfait

Makes 6-8 servings

2 Ripe pineapples

3/4 cup + 2 Tbsps Granulated sugar

2 cups Water

1/2 cup Small fresh mint sprigs, plus more for garnish

4 cups Ripe strawberries, hulled, cut in half lengthwise

16 Fresh lychees, peeled and pitted or 1 can lychees, drained, rinsed, and cut in half lengthwise, if large

  1. Peel the pineapples. Remove the cores and cut the pineapples into 1 1/2-inch pieces. Working in batches, pulse the pineapples in a food processor until all are crushed.
  2. In a large saucepan, bring 3/4 cup of the sugar and water to a boil over high heat. Add the pineapple and let the mixture return to a boil. Skim away and discard any foam that rises to the surface. Boil for another minute then remove the pan from the heat.
  3. Add mint sprigs and let mixture cool to room temperature.  When cool, discard mint leaves and transfer pineapple to a bowl.
  4. Cover and refrigerate until well chilled, at least four hours or up to two days.


  1. An hour before serving, mix the strawberries with the remaining sugar and refrigerate.
  2. To serve, drain the liquid from the pineapple in a sieve set over a bowl. Reserve pineapple syrup for other uses.
  3. Divide the crushed pineapple into tall parfait glasses, filling half-way.  Top with chilled strawberries and lychees. Garnish with a sprig of fresh mint leaves and serve immediately. 
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