Candied Lettuce & Pineapple Carlota with Ancho Lime Crema
Roasted pineapple, candied lettuce, crema, pepita crunch.
Daily recipe · March 09, 2026
A little about this dish
This dessert leans into early-spring brightness with an unexpected star: lettuce. Tender butter lettuce is quickly candied until glossy and delicate, then layered with roasted pineapple, lime-scented crema, pumpkin seed praline, and a warm ancho-cinnamon syrup. The result feels inspired by Mexican flavors without falling into the usual tropes—fresh, floral, lightly smoky, and strikingly beautiful on the plate.
Ingredients (for 4)
- Butter lettuce — 1 small head — leaves separated, washed and thoroughly dried
- Fresh pineapple — 1 small — peeled, cored, and cut into 12 slim wedges
- Mexican crema — 1 cup
- Sweetened condensed milk — 1/3 cup
- Lime — 2 — zested and juiced
- Pepitas (pumpkin seeds) — 1/2 cup — lightly toasted
- Piloncillo or dark brown sugar — 1/2 cup — divided
- Ancho chile powder — 1/2 tsp
- Ground cinnamon — 1/2 tsp
- Vanilla extract — 1/2 tsp
- Fresh mint — 2 tbsp — small leaves for garnish
- Water — 3 tbsp
- Unsalted butter — 1 tbsp
- Neutral oil — 1 tsp — for roasting tray
- Sea salt — 1 pinch
- Granulated sugar — 2 tbsp
Preparation
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Step 1 — 🔥🫒🍽️Heat the oven to 425°F and lightly oil a small baking tray with the neutral oil.
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Step 2 — 🍍🔥🍬Place the pineapple wedges on the tray, sprinkle with 2 tablespoons of piloncillo or dark brown sugar, and roast for 15 to 18 minutes, turning once, until the edges are caramelized. Let cool slightly.
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Step 3 — 🥣🍋❄️Whisk together the Mexican crema, sweetened condensed milk, zest of 1 lime, 1 tablespoon lime juice, vanilla extract, and a pinch of sea salt until smooth. Chill until ready to use.
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Step 4 — 🎃🍯✨Cook the toasted pepitas and granulated sugar in a small skillet over medium heat, stirring until the sugar melts and coats the seeds. Spread out to cool, then break into shards.
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Step 5 — 🌶️🥄🍯Simmer the remaining piloncillo or dark brown sugar with water, ancho chile powder, ground cinnamon, and 1 teaspoon lime juice for 2 to 3 minutes until glossy and slightly thickened. Cool before using.
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Step 6 — 🥬🧈🍳Melt the unsalted butter in a large skillet over medium-low heat. Add the butter lettuce leaves in batches with a spoonful or two of ancho syrup, turning gently for 20 to 30 seconds until just glossy and slightly wilted. Cool on a plate.
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Step 7 — 🍽️🍍🥬Spoon the lime crema onto each plate. Add 3 roasted pineapple wedges per serving and tuck the candied lettuce curls between them.
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Step 8 — 🌿🍋💫Drizzle with more ancho syrup, then top with pepita praline shards, fresh mint, and extra lime zest from the remaining lime.
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Step 9 — 🍨🌡️😋Serve slightly cool or at room temperature for the best mix of creamy, juicy, crisp, and glossy textures.
A final fox tip
Butter lettuce works especially well here because its leaves stay tender and silky when glazed. If you want a tangier finish, swap part of the crema for thick Greek yogurt. For a more dramatic presentation, chill the plates first and add a few edible flowers. Kids can help break the praline into shards and decorate each plate with mint and lime zest.