Pineapples are appearing in the market. Is Summer so close? The pineapples are flown in from Queensland I suppose, a bright splash of colour next to the mushrooms and potatoes.
Once upon a time I would try for a tropical look, something reminiscent of Hawaii five-O, such as serving fruit in a pineapple cut in half lengthways. Or sometimes I would carve out a pineapple to outrageously fill it with white rum punch to be sipped through a straw.
Then I discovered Salsa
You must forgive my ignorance here, I thought Salsa was a Dance, one of those writhing, hip-shaking things with shrugging shoulder movements. Obviously I was very wrong.
Apparently salsa is a sauce, or a salad dressing.
Pineapple Salsa
Ingredients
- 1 pineapple
- 1 small red onion - diced
- 3 tablespoons coriander
- 2 tablespoons fresh lime juice
- 2 teaspoons extra-virgin olive oil
- pinch salt
- 1/2 fresh red chilli seeded and minced
Method
- Cut off leafy top of the pineapple and slice off the skin.
- Cut the pineapple into 4-5 slabs.
- Grill the pineapple 2 minutes per side or until the pineapple starts to brown.
- Cool and dice the pineapple.
- Mix in the remaining ingredients.
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