Tuesday, May 07, 2013
Pineapple carpaccio with mint sugar
Photo by Juta Kübarsepp for Nami-Nami/Kodu ja Aed, 2013
I know all my far-away readers - at least those on the Northern hemisphere - are feasting on rhubarb and early strawberries already, but neither one is ready for consumption here in Estonia just yet. The local rhubarb should be ready in a fortnight or so, strawberries in 5-6 weeks. Until then I'll resist buying the imported stuff. Pineapple, however, doesn't grow locally anyway, so I must buy the imported fruit if I want to enjoy some.
Here's a quick dessert idea, originally popularised by Jamie Oliver. You'll find the recipe for "Pukka pineapple with bashed-up mint sugar" - that so Jamie, don't you think? - either in his book Happy Days with Naked Chef or on his website. I've been making this for years, and it's not the first time it's been mentioned here on Nami-Nami - I was served at our 2009 Easter Brunch. A great idea, really quick, and again, suitable for many popular diets (it's gluten free, vegan, raw*, etc). Note that I gave up bashing up the mint and sugar long time ago, and simply sprinkle these on top. Works just as well.
* Use either a really sweet pineapple and omit the sugar, or use Sucanat or some of the other allowed sweeteners listed here.
Pineapple carpaccio with mint and sugar
(Ananassiviilud mündi ja suhkruga)
1 small, sweet and very ripe pineapple
2-3 Tbsp caster/superfine sugar
a handful of fresh mint leaves
Top and tail the pineapple. Cut off the skin and remove the "eyes". Then cut the pineapple into four wedges and remove the hardened core. Cut into thin slices, place onto a serving plate.
Chop the mint leaves finely, mix with sugar and sprinkle onto the pineapple slices. Leave to macerate for half an hour or serve immediately.
Pineapple carpaccio with mint sugar by Anna @ Morsels & Musings (same recipe)
Pineapple carpaccio with mint and rum marinade by Silvia @ Citron & Vanilla
Pineapple carpaccio @ Kitchen Delights
Pineapple carpaccio with saffron syrup and pinenuts @ MyFrenchKitchen
Pineapple carpaccio, candied ginger and lime by Anne @ A Foodie Froggy in Paris