Pineapple and pink grapefruit with mint sugar

Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. Carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on plates, catching any juices, and set aside.

MAKE THE MINT SUGAR

Using a pestle and mortar, pound the sugar and mint together until blended. Scatter the mint sugar over the fruit.

SERVE WITH a spoonful of yogurt.