Tropical Mincemeat

Prue Leith praised Carole's tropical mince pies as 'lighter and original' compared to traditional rich mincemeat—demonstrating how fresh fruit can transform a centuries-old recipe. Traditional mincemeat relies on dried fruits preserved with sugar, fat, and alcohol; Carole's version uses fresh papaya, mango, and pineapple for bright, sunny flavor that still feels festive. The key to success with fresh fruit mincemeat is cooking down the mixture until thick and jammy—fresh fruits release significant moisture that would otherwise make pastry soggy. The combination of fresh and dried tropical fruits provides both brightness and the sticky, jammy texture expected in mincemeat. Adding warm spices (cinnamon, ginger, nutmeg, allspice) bridges the tropical filling to Christmas tradition, while rum and citrus zest add depth. This lighter approach is particularly welcome when serving mince pies as part of a larger holiday spread.