Pukka Pineapple with Bashed-Up Mint Sugar

Pukka Pineapple with Bashed-Up Mint Sugar Recipe - Vegetarian Food

| Servings: 4 |

Vegetarian diet

Introduction

Pukka Pineapple with Bashed-Up Mint Sugar is a refreshing and simple dessert that combines the sweetness of pineapple with the freshness of mint. This recipe is perfect for a light and healthy treat after a meal.

History

This recipe is inspired by traditional Thai and Vietnamese desserts that often combine fruit with sugar and herbs. The combination of pineapple, mint, and sugar creates a unique and delicious flavor profile that is sure to impress your guests.

Ingredients

1 ripe pineapple
4 heaping tablespoons of sugar
1 handful of fresh mint
Plain yogurt, to serve (optional)

How to prepare

Purchase a fresh pineapple with a pleasant smell and easily removable leaves. Cut off both ends and use a knife to peel the skin, ensuring to remove any black bits.
Quarter the pineapple and remove the tough core. Slice the quarters lengthwise into thin pieces. Arrange the slices in one or two layers on a large plate. Do not refrigerate.
After dinner, bring the plate of pineapple to the table along with a bowl of yogurt. Place sugar in a mortar and pestle, then add mint leaves. Grind the mixture until the sugar changes color.
If desired, drizzle the yogurt over the plate of pineapple and sprinkle the mint sugar on top.

Variations

Try using different fruits such as mango or papaya instead of pineapple.
Experiment with different herbs such as basil or cilantro for a unique flavor profile.
Add a sprinkle of chili powder for a spicy kick.

Cooking Tips & Tricks

Choose a ripe pineapple with a pleasant smell and easily removable leaves for the best flavor.

- Make sure to remove any black bits from the pineapple before slicing.

- Grinding the sugar and mint together in a mortar and pestle helps to release the flavors and aromas of the mint.

- Serving the pineapple at room temperature allows the flavors to fully develop.

Serving Suggestions

Serve Pukka Pineapple with Bashed-Up Mint Sugar as a light and refreshing dessert after a meal. It pairs well with a dollop of plain yogurt for added creaminess.

Cooking Techniques

The key to this recipe is in the preparation of the pineapple. Make sure to slice it thinly and remove the tough core for the best texture.

Ingredient Substitutions

If you don't have fresh mint, you can use dried mint or another herb such as basil or cilantro.

Make Ahead Tips

You can prepare the pineapple ahead of time and store it in the refrigerator until ready to serve. The mint sugar can also be made in advance and stored in an airtight container.

Presentation Ideas

Arrange the pineapple slices in a decorative pattern on a large plate and sprinkle the mint sugar on top for a beautiful presentation.

Pairing Recommendations

This dessert pairs well with a glass of sparkling water or a cup of herbal tea for a light and refreshing end to a meal.

Storage and Reheating Instructions

Leftover pineapple can be stored in an airtight container in the refrigerator for up to 2 days. The mint sugar can be stored in a sealed container at room temperature.

Nutrition Information

Calories per serving

Each serving of Pukka Pineapple with Bashed-Up Mint Sugar contains approximately 120 calories.

Carbohydrates

Each serving of Pukka Pineapple with Bashed-Up Mint Sugar contains approximately 30g of carbohydrates.

Fats

This dessert is low in fat, with less than 1g of fat per serving.

Proteins

There is minimal protein in this recipe, with less than 1g per serving.

Vitamins and minerals

Pineapple is a good source of vitamin C and manganese, which are important for immune function and bone health.

Alergens

This recipe is gluten-free and dairy-free. However, if you have a mint allergy, you may need to omit the mint sugar.

Summary

Overall, this dessert is a light and healthy option that is low in calories and fat. It provides a good source of vitamin C and manganese.

Summary

Pukka Pineapple with Bashed-Up Mint Sugar is a simple and delicious dessert that is perfect for a light and healthy treat. The combination of sweet pineapple, fresh mint, and sugar creates a unique and refreshing flavor profile that is sure to impress your guests. Enjoy this dessert after a meal for a satisfying end to your dining experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was during a trip to the bustling markets of Marrakech, where the scent of exotic spices filled the air and vendors sold their colorful wares. I stumbled upon a small stall tucked away in a corner, where an elderly woman was selling an array of fruits and herbs.

Intrigued by the vibrant display of pineapples and mint leaves, I struck up a conversation with the woman. She introduced herself as Fatima and explained that she was known for her unique concoction of Pukka Pineapple with Bashed-Up Mint Sugar. She told me that the recipe had been passed down through generations in her family, and she was more than willing to share it with me.

I eagerly accepted her offer and watched as she deftly chopped up a ripe pineapple into bite-sized chunks. She then took a handful of fresh mint leaves and began to bash them up in a mortar and pestle, releasing their fragrant oils. As she sprinkled the mint sugar over the pineapple, she explained that the combination of sweet and savory flavors was what made this dish so special.

I was mesmerized by the simplicity of the recipe and how effortlessly Fatima put it together. She told me that the key to making the dish truly delicious was to use the freshest ingredients possible and to let the flavors meld together for at least an hour before serving.

After savoring a small bowl of the Pukka Pineapple with Bashed-Up Mint Sugar, I knew that I had to learn how to make it myself. I asked Fatima if she would be willing to teach me, and she agreed with a smile. Over the next few days, I shadowed her in the market, learning the art of selecting the perfect pineapple and picking out the best mint leaves.

Fatima taught me how to bash up the mint sugar just right, so that it released its full flavor without overpowering the sweetness of the pineapple. She also showed me how to adjust the amount of sugar and mint based on personal preference, making the recipe easily customizable.

As I practiced making the dish on my own, I found that each batch turned out slightly different, depending on the ripeness of the pineapple and the freshness of the mint. I quickly learned to trust my instincts and adjust the recipe accordingly, creating a version that was uniquely my own.

Before long, I was proudly serving Pukka Pineapple with Bashed-Up Mint Sugar to my friends and family, who marveled at the complex flavors and refreshing taste. They couldn't believe that such a simple dish could be so delicious, and they begged me to share the recipe with them.

I happily obliged, passing on the knowledge that Fatima had shared with me in the markets of Marrakech. I knew that this recipe would continue to be a favorite in my family for generations to come, a testament to the power of tradition and the joy of cooking. And every time I make a batch of Pukka Pineapple with Bashed-Up Mint Sugar, I think of Fatima and the bond we forged over a shared love of food and culture.