Sunday, October 10, 2010

pineapple with lemon balm & mint recipe


The other day at the supermarket Ada spotted the pineapples and asked if we could buy one please mama?
I'm not quite sure why it has been so long since I've purchased one?? Being a cold, ok...freezing country for most of the year there is no way they can be grown in New Zealand. So imported ones are available all year round. They make for such a nice change to the usual winter fruits we've been eating for months on end...Apples, oranges, pears and grapefruit are all nice, but enough is enough I say. Give me the taste of the tropics over them any day!



Simply prepared this dish can be whipped up in minutes, and adds just enough of a lift to the already deliciously sweet pineapple to make it just a tad bit posh. I usually flavour the sugar with just mint, but in a stroke of genius the other day I looked up out of the kitchen window, locked eyes on our huge overgrown lemon balm bush and thought right that's that, you are going into the mix too.


The end result was this lovely fresh hit of mint with lemony sweet notes. If you don't have lemon balm handy like I do, by all means use all mint. Or you could play around with adding a little lemon or lime zest to the mint and sugar.


You can eat the sugary pineapple straight away or leave it covered in the fridge for a few hours. The sugar will melt and you will be left with a lovely fragrant syrup. Enjoy as is, or with other fruits mixed in. A side of Greek yoghurt finishes it off. *sigh*



pineapple with lemon balm and mint recipe
This uses a whole pineapple, so you be the judge on how many or how little it feeds :-) If you have left over sugar mix, store in a jar in the fridge for a few days (although it will discolour). I use raw unrefined cane sugar, but any will do.
  • 1 ripe juicy pineapple, peeled and roughly chopped
  • 1 sprig (8-10 leaves) of fresh lemon balm
  • 1 sprig (8-10 leaves) of fresh mint leaves
  • 2 tablespoons raw sugar
  • small mint, peppermint and lemon balm leaves, to serve, optional
To make the lemon balm/mint sugar, stack leaves up then tightly roll them as you would a spring roll. Thinly slice the leaves, then finely chop them, as fine as you can. Transfer to a mortar and pestle and add sugar, lightly crush to form a lovely, fragrant green sugar. Sprinkle onto chopped pineapple and either eat straight away, or leave for up to a few hours in the fridge, so that you're left with a lovely fragrant syrup. Enjoy!

7 comments:

  1. I love pineapple! This looks very refreshing.

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  2. Mmm, I love the sound of the minty, lemony pineapple juice. Pineapple is a wonder ingredient for transforming a meal!

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  3. What a lovely flavor combination. And any excuse to use my mortar and pestle is always welcome.

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  4. What an interesting combo. I would love to chop that up and have iton some swordfish. Love your site. It is on a frequent often. Thanks Beth

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  5. I just LOVE this ! I'm going home - Brazil , in Dec for Xmas and there are lovely and terribly sweet pinneaples where my mum lives. the street sellers happily cut fresh slices so that you can taste how sweet they are . the price is a bargain. like 5 for something like 1 British pound. the variety is called 'pearl'. I find it all so poetic. and with this little touch it'll be a success.ought to write you a comment in Dec when i try this.

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  6. Oooh I'm jelous Valentina!! Freshly picked local pineapples are amazing arn't they! One of my fondest memories from travelling through Vietnam is when we stayed in my partner Si's family village and ate freshly picked pineapple, still warm from the morning sun. Ahh. Yes do write back once you've tried this recips using Pearl pineapples! Yum.

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  7. looking forward to trying this one out! love your blog!

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Thanks so much for stopping by, arohanui xx Emm

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