Minted, Boozy Pineapple Salad

The simple things are the best eh. Maybe I’m just lazy but seriously when I’m walking a TV chef add 5 different herbs to a salad I’m thinkin, bugger that for a laugh. A) I just can’t be asked with that (finding them all etc) and B) it’s not particularly cheap in this part of the world, especially if you’re only gonna use a few leaves and leave the rest (excuse the pun) to die.

I can’t remember where he got this recipe from, so I will remember it as my father’s. Anyway itĀ epitomizesĀ the whole simple and “done in 5 minutes” thing I love.

  • 1 ripe pineapple
  • a shot of rum (I guess you could use whatever you fancy actually – I used Cachaca, as I had it on hand and a bit of Triple Sec)
  • A desert spoon of brown sugar
  • A big handful of chopped fresh mint

The day after, when the rum and mint have had a chance to mingle with the pineapple.

And it’s as easy as peel and chunk the pineapple, add everything to a serving bowl, mix and leave to rest. The flavours develop so that I’d leave it at least an hour for the pineapple to soak up a bit of rum and it’s possibly better after sitting in the fridge overnight.

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