Add delicious pineapple to your shopping trolley this October.
This spiky-skinned fruit is a good source of fibre and vitamin C. Pineapples go well with both sweet and savoury meals – and are also a sweet and juicy treat when enjoyed on their own.
There are two main varieties of pineapple sold in Australia. Smooth pineapples are larger and juicier – making them ideal for juicing. Rough pineapples are smaller and sweeter and have an edible core.
Go for pineapples that feel heavy for their size, with firm skin and a sweet aroma. Avoid any with wilted leaves or soft spots.
You can keep uncut pineapples at room temperature for up to two days, and up to five days in the fridge. Sliced pineapple will keep for up to a week in an airtight container in the fridge.
Remove the outer skin and leaves, chop as required, then add to your dish or enjoy raw on its own.
3 ways with pineapple
Pineapple salsa makes a flavor-packed addition to chicken breast or fish. Toss together 1 cup each diced pineapple and chopped mango pieces, a handful of finely chopped coriander, 1 deseeded and finely sliced red chilli, a handful of chopped fresh mint, a dash of rice wine vinegar and 1 tablespoon freshly-squeezed lemon or lime juice.
Why not give your favourite cake or cheesecake recipe a tropical, fruity twist? Try topping cheesecake with some diced pineapple, or add finely chopped pineapple into a cake batter with the wet ingredients. This works especially well with carrot, lemon or orange cakes!
Throw these delicious skewers onto the barbecue. Thread pieces of chopped and marinated chicken breast, red onion, capsicum, haloumi and pineapple chunks onto wooden skewers. BBQ until cooked, then serve with a green salad and a slice of Lebanese bread for a tasty spring meal!