Green Fig and Pineapple Salad with Whipped Cream

Name: Green Fig and Pineapple Salad with Whipped Cream
Yield: 6
Ingredients: 1/2 cup of unsalted peanut butter, cut into sticks (75 g for sprinkling); 6 medium-sized figs (420 g), skin removed; 6 pineapple slices, skin removed, 1.5 cm thick (480 g); 1 medium-sized green mango (200 g), skin on, cut into 1 cm cubes; For the whipped cream; 1 cup of fresh heavy cream (240 ml); 1/4 cup of granulated sugar (45 g); 2 tablespoons of lemon juice

1
1/2 cup of unsalted peanut butter, cut into sticks (75 g for sprinkling)
2
6 medium-sized figs (420 g), skin removed
3
6 pineapple slices, skin removed, 1.5 cm thick (480 g)
4
1 medium-sized green mango (200 g), skin on, cut into 1 cm cubes
5
For the whipped cream
6
1 cup of fresh heavy cream (240 ml)
7
1/4 cup of granulated sugar (45 g)
8
2 tablespoons of lemon juice

Ingredients

1
1/2 cup of unsalted peanut butter, cut into sticks (75 g for sprinkling)
2
6 medium-sized figs (420 g), skin removed
3
6 pineapple slices, skin removed, 1.5 cm thick (480 g)
4
1 medium-sized green mango (200 g), skin on, cut into 1 cm cubes
5
For the whipped cream
6
1 cup of fresh heavy cream (240 ml)
7
1/4 cup of granulated sugar (45 g)
8
2 tablespoons of lemon juice

Directions

1
In a medium skillet, toast the peanut butter over high heat, stirring occasionally (approximately 2 minutes)
2
Transfer to a plate and reserve
3
Cut the figs into quarters, without reaching the base
4
Open them up and reserve
5
Distribute the pineapple slices among six plates, and on top, place the reserved figs
6
Around it, distribute the mango cubes. Reserve
7
Prepare the whipped cream: in a blender, blend the heavy cream with sugar until stiff peaks form (approximately 2 minutes)
8
Add the lemon juice and mix with a spatula
9
With a spoon, place a little of the whipped cream on each fig
10
Sprinkle with reserved peanut butter and serve
11
300 calories per serving