A shelf of syrupy tropical fruit wants rescue with acid, heat, and salt to wake it up. This is the quickest dinner when you are tired, turning canned mango and pineapple into something you want to eat.

Serves 2. 10 minutes, 10 at the stove.

About 50 calories a serving, 1 g protein, 16 g carbohydrate, 0 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of fruit into a bowl, discarding most of the syrup. Cut the mango and pineapple into bite-sized pieces and return them to the bowl.
2. Halve the lime and squeeze both halves over the fruit. Add 1/2 teaspoon salt and a pinch of pepper, then toss gently.
3. Divide between two bowls and top each with a pinch of chilli flakes or a dash of hot sauce. Serve cold or at room temperature.

Note Swap the lime for lemon if you have it. Keeps in a covered bowl in the fridge for up to two days. Serve as a side to grilled chicken or fish, or stretch it into a light breakfast bowl with yogurt and granola.