Perfumed pineapple salad
Cut the skin from the pineapple and, using the tip of a vegetable peeler, remove as many brown ‘eyes’ as possible. Quarter the pineapple lengthways, remove the core from each wedge, then slice.
Lay the pineapple slices in a shallow serving bowl. Sprinkle with icing sugar, and drizzle the orange-flower water over.
Add the dates and strawberries to the pineapple, cover and chill for at least 2 hours, stirring once or twice. Serve chilled, decorated with a few mint sprigs.