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This fresh pineapple salad is the perfect crowd pleaser to finish a meal on a lighter touch. The golden fruit sweet aromas team up with peppery mint to make a simple yet deliciously fragrant dessert.
Ingredients list for the Pineapple Salad
- 1 ripe pineapple
- 1 pint (1/2 l) water
- 1/2 cup (150 g) cane sugar
- 1 bunch of mint
Method
1. Heat water and sugar in a saucepan and bring to a boil.
2. Peel the pineapple and cut it into 8 pieces lengthwise. Remove the heart, and cut into 1/2 inch cubes.
3. Remove the stalks from the 3/4 of the bunch of mint then chop the leaves and dip them in the syrup off the heat. Let steep for 15 minutes.
4. Pass the mixture through a strainer to keep only the syrup.
5. Pour the syrup over the pineapple cubes in a large bowl and put it in the fridge. Let rest for one hour before serving.
The chef’s advice: Use the top branches of fresh mint for garnish just before serving because they are prettier.
(Picture by Nina Palmer)
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Pineapple Salad Recipe
Ingredients
- 1 ripe pineapple
- 1 pint (1/2 l) water
- 1/2 cup (150 g) cane sugar
- 1 bunch of mint
Instructions
- Heat water and sugar in a saucepan and bring to a boil.
- Peel the pineapple and cut it into 8 pieces lengthwise. Remove the heart, and cut into 1/2 inch cubes.
- Remove the stalks from the 3/4 of the bunch of mint then chop the leaves and dip them in the syrup off the heat. Let steep for 15 minutes.
- Pass the mixture through a strainer to keep only the syrup.
- Pour the syrup over the pineapple cubes in a large bowl and put it in the fridge. Let rest for one hour before serving.
- The chef's advice: Use the top branches of fresh mint for garnish just before serving because they are prettier.
Nutrition
Nutrition information for this recipe.
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