by Lenore Nolan-Ryan
A tropical fruit, pineapple’s sweet, tart flavor and sticky texture are perfect for savory as well as sweet dishes. It can be paired with other fruits in a salad or salsa or stand deliciously alone, caramelized, upside down on any dessert buffet.
Used in savory dishes, including main dishes, pineapple can be sliced or diced, grilled, sautéed or stir-fried with chilies, vegetables and proteins.
The healthy side of pineapple is sometimes overlooked; how can something so delicious, juicy and sweet be so good and healthy? One of the most important enzymes in pineapple is bromelain. This proteolytic enzyme helps in the digestion of protein and also acts as an anti-inflammatory. With its beautiful, tropical yellow color, pineapple is full of vitamin C and reminiscent of warm summer days at the beach.
Tropical Pineapple Gazpacho
3 cups diced pineapple
1 cup each diced mango, watermelon, strawberries and papaya
1 quart coconut water
1 cup mango juice
1 cup pineapple juice
Juice of one lime
1/4 cup honey
Dice all the fruit the same size and mix with juices and honey. Refrigerate and serve cold. Enjoy!
Lenore Nolan-Ryan Cooking School and Catering is located at 228 Commercial Boulevard, Lauderdale-By-The-Sea, 954.202.0047, 954.491.2340, [email protected]