Pineapple Carpaccio with Ricotta Cream and Candied Celery

  • Preparation 30 MIN
    Cooking 5 MIN
  • Servings 1
  • Makes 6 to 8
When you want a pronounced pop of colour—and a little cheek—pineapple is the undisputed champion. Cut into carpaccio-thin slices, the wildly juicy fruit flirts with the crisp crunch of celery. The offbeat duo is then soaked in a ginger, lemongrass and lime syrup, playfully upping the zing. A ray of sunshine served at room temperature, with dollops of ricotta cheese.



  1. Place the pineapple and celery in a glass dish.
  2. In a pot, bring the water, sugar, ginger, lemongrass, lime zest and lime juice to a boil. Let simmer for 5 minutes. Pour the hot syrup over the pineapple and celery and let macerate until the syrup has cooled, about 10 minutes. Drain the pineapple and celery over a bowl. Remove the ginger and lemongrass. Reserve the syrup for another use such as cocktails or fruit salad.
  3. While the syrup is cooling, whip the ricotta and cream in a small bowl until the mixture thickens.
  4. Place the pineapple slices on plates, folding them to give volume. Garnish with the ricotta cream and top with the celery.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.