Remove the peel of oranges with a tool to peel potatoes and cut the peel into julienne.
Bring to the boil to boil the orange peel in water and sugar. After arrange the buds orange, removing them white skin. Prepare some orange juice. Cut the pineapple into very thin slices.
Compose fruit salad in a salad bowl, sprinkle with sugar cane, add a few spoonfuls of delaranja juice and garnish with orange peel and fresh mint. Finally garnish with gastronomic Glaze of Balsamic Vinegar of Modena PONTI.