Pineapple Carpaccio with Kampot Red Pepper

A fresh and elegant dessert where the sweetness of Victoria pineapple meets the fruity spice of Kampot Red Pepper PGI. A surprising pairing that quickly becomes a signature dish.

Ingredients — serves 4

• 1 ripe Victoria pineapple
• 1 tsp Kampot Red Pepper
• 1 lime (juice and zest)
• 2 tbsp raw cane sugar
• Fresh mint
• 1 tbsp white rum (optional)

Method

1. Pineapple: Peel and slice into very thin rounds. Arrange carpaccio-style on plates.
2. Marinade: Mix lime juice and zest, sugar and rum. Pour over pineapple.
3. Finish: Coarsely crush Kampot Red Pepper in a mortar. Scatter over with fresh mint.
4. Rest: Refrigerate 15 minutes before serving.

Inspiration d'Asie tip

Kampot Red Pepper is harvested at full ripeness, giving it naturally fruity notes that pair beautifully with tropical fruits. Don't grind it too fine — coarse pieces provide unmatched texture and aromatic intensity.