Ambrosia

Method

1. Cut the top and bottom from 1 orange, stand it on a board and slice away the peel and white pith following the curve of the fruit. Hold it over a mixing bowl and cut out the segments between the membranes, letting them and any juice drop into the bowl. Squeeze the spent membranes dry over the bowl and discard.
2. Drain 100 g pineapple chunks well in a sieve, keeping 1 tbsp of the juice. Press the chunks lightly with the back of a spoon so the salad does not go watery, then halve any large pieces and add them to the orange.
3. In a small bowl, whisk 2 tbsp sour cream with the reserved tablespoon of pineapple juice and 1 tsp caster sugar until smooth and pourable — it should coat a spoon thinly rather than sit in a blob.