As much as I try to stay local, seasonal, and organic, there are a few items that come during the summer time that I can’t resist. Unless you live somewhere tropical, you probably don’t have local pineapples. Fortunately, you can get them at the grocery store just about any time you like. It’s not a fruit that appeals to me in the winter. The juxtaposition of a roaring fire, rain or snow and pineapple don’t really work for me.
However, a hot summer day and ice cold pineapple as a snack or used in a salad or a salsa is at the top of my list.
Not only is this juicy and sweet fruit delicious, it has 128% of the recommended daily dose of manganese, a trace mineral important in energy production and is a great anti-inflammatory. Pineapple also has 40% of our daily recommended dose of vitamin C.
This week I have been enjoying a pineapple salsa that I made as a topping for everything from quail to fish to pork chops to quesadillas. It is simple to make, it holds for 4-5 days, and it will make over the most boring dinner.
2 cups of fresh pineapple cut into tiny pieces (you can do bigger chunks if you like)
1 Tablespoon -1/4 cup finely chopped jalapeno, fresno or thai chili (more if you like it spicy)
2 Tablespoons of fresh lime juice
1 Tablespoon extra virgin olive oil
¼ cup finely chopped shallot or red onion
½ cup fresh chopped cilantro
Salt to taste
Mix all ingredients together and serve — with favorite protein, or as a topping on a quesadilla.
Another great use of pineapple is to freeze larger chunks and serve them in a glass of sparkling water with fresh lime and mint. This is super refreshing and the pineapple will work like ice cubes at first, and then you can enjoy them as a snack after your drink is done.
Until next time, stay fresh and delicious!
~ Chef Domenica