Pineapple has a typical musk tropical smell. I always like pineapples for their versatility: use them in salads, punches, cocktails, staples and even desserts. This is not the end. We can even use the shell for garnish or for serving salads or desserts.
And above all, pineapple is a remarkable nutritional punch pack, containing vitamins A, C, E, and K; Potassium; Calcium; Phyto-nutrients like electrolytes and carotene.
Pineapple is a rich source of anti-oxidants. They fight against free radicals in the body, preventing cell damage. These anti-oxidants help protect you from diseases like atherosclerosis, heart disease, arthritis and various cancers. Also, the fruit prevents colds, improves eyesight, improves healthy gums, builds strong bones, prevents muscle wasting, aids digestion and enhances immunity.
Pineapple has a unique look, with spikes, green leaves and golden orange skin caps. Interestingly, a pineapple is actually the sum of multiple fruits; Each is the fruit of an individual flower. Pineapple is available in the local market all year round.
Since I am a foodie, I use pineapple liberally in my preparation. I’m going to share some exotic pineapple recipes on this foodie trail so we can all reap the benefits of this healthy tropical wonder as well as treat our taste buds.
Here’s a simple mocktail cooler recipe for kick-start:
A ripe pineapple juice
1 teaspoon of lemon
1 teaspoon of ginger juice
Mint leaves for garnish
Mix all the ingredients together and serve chilled, garnished with mint leaves
Alternatively you can mix 1/4 part of the glass with soda and 3/4 part of the juice mixture
A ripe pineapple juice Source: Thinkstock Images
Pineapple and feta salad
1 cup of pineapple cubes
3 tablespoons of whipped cheese
2 tablespoons of peanuts
Red chilli powder 1/2 teaspoon
1 teaspoon of lemon
1 teaspoon of sugar
1 teaspoon of mustard powder
Mix all the ingredients together and rub well so that the feta pineapple spreads evenly in the cubes.
Image only: Pineapple and feta salad Source: Thinkstock Images
Now, get ready for an Indian twist:
Grated pineapple 1 is helping
1 cup of khoya
2 teaspoons of raisins
1/2 cup of sugar
1 teaspoon of cardamom powder
1/2 cup of oil
Heat oil in a pan and fry the pineapple for 5-10 minutes. Add the khoya and stir constantly until all is well mixed. Now add other ingredients, stir for a few minutes
(Manish Gujral, owner of Moti Mahal Chain, is a restaurant owner, chef and food writer. He can be contacted at firstname.lastname@example.org)