By Kyle Fulton
Barbed and rough, the pineapple’s thorny exterior belies the fruit’s juicy, sweet flesh inside. A delicious tropical treat that has been enjoyed for centuries, it belongs to the Bromeliad family of flowering plants.
Most often consumed fresh, the versatile pineapple is equally delectable grilled, blended, preserved or juiced. Jam-packed with vitamins, minerals and antioxidants, the fibrous fruit provides more than 130 percent of daily required vitamin C and is celebrated for its anti-inflammatory properties.
Once a luxury reserved for the noble and wealthy, pineapples are now enjoyed worldwide thanks to James Dole who started Hawaiian pineapple plantations in the early 1900s.
Historically regarded as a symbol of friendship and hospitality, the pineapple motif was embraced by architects and artisans who used it to convey welcome. More recently, pineapple leaves have been used for textiles, jewellery making and wrapping cigars.
- Grow your own pineapple by planting the top in soil
- Only one pineapple is produced per plant each year
- Pineapples don’t ripen after being picked
- Only its smell can reveal its ripeness
- 1 fresh ripe pineapple
- 2 limes freshly juiced
- 1 big knob fresh ginger root
- 1/2 small red onion, minced
- 1 fresh mild green chilli, minced
- 1/2 teaspoon grated lime zest
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 2 tablespoons olive oil
- 1 teaspoon honey, if desired
- Sea salt & pepper to taste
- Peel and finely grate the ginger
- Slice the green chilli, discard seeds and mince
- Mince onion, cilantro and mint
- Peel and core the pineapple. Cut into 1/2” cubes
- Add all remaining ingredients to the mixing bowl
- Stir and chill for minimum one hour
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