Something a little bit different...

Today, whilst wandering around the supermarket,  I came across these delights: Pineberries!

They are strange and rather sweet little berries that look like confused strawberries. I certainly couldn't resist the charm of this fruity foreigner and bought a punnet or two of the back-to-front strawbs. They are a lot smaller than their strawberry relations and are white in colour, studded with red seeds. Pineberries were first put into supermarkets in 2010 when shoppers thought they were they were being confronted by an April Fool joke, not an exotic new fruit.

Upon doing some research, I learnt that they are supposedly akin to a pineapple in the taste department but I have to say that they do taste more like strawberries than pineapples with, I suppose, a slightly more tropical flavour. Either way, I think they are a welcome newcomer and why not make a pineberry pavlova to celebrate.

Pavlova Recipe: 
8 egg whites
500g caster sugar
2tsp white wine vinegar
1tsp vanilla extract
600ml double cream
4 passion fruit
A sprinkling of Pineberries to decorate!

- Heat the oven to 180 C
- After separating the whites and yolks, whisk the egg whites to the soft peak stage
- Whisk in the sugar gradually
- Fold in the vanilla and vinegar gently with a slotted metal spoon
- Line a baking tray with parchment and draw a circle-shape on it, roughly 25cm wide (I like to use a plate to draw around)
- Spoon the mixture onto the drawn out circle, making it dipped in the centre and risen around the edge
- Put in the oven and turn the heat down to 120 C straight away and cook for an hour
- Turn the oven off and leave the meringue in the oven until it is totally cool
- To serve peel the parchment off the bottom of the meringue and place the meringue on a serving dish
- Whip up the double cream until it just starts to thicken (take care not to overwhip), and mix in the flesh of the 4 passionfruit
- Spoon this over the meringue and decorate with the pineberries
(NB. before decorated with cream and fruit, the meringue base will keep in an airtight container or tin for a few days or in the freezer for 3-4 weeks).