Fruits are an important source of things your body needs to stay healthy –think vitamin C, fibre and numerous different phytochemicals including antioxidants. They also deliver us a wonderful, all-natural sweet treat that we can enjoy every day.
In winter, our fruit intake tends to fall as we seek out more comforting fare – plus, most fruits are seasonal and aren’t always stocked in the colder months. But for Australians, pineapples are available year round and are one of the most versatile fruits in the game. I like to buy two pineapples at a time – one to prepare, eat and refrigerate in a container straight away, and a second one to look pretty in my fruit bowl. You can also pop some of your leftover pineapple in a zip lock bag in the freezer ready for frozen desserts and smoothness.
Here are three of my favourite ways to serve pineapple:
Create a pineapple-infused green smoothie
Blend a cup of pineapple chunks with a celery stick, half a cucumber, a handful of spinach leaves, a slice of lemon and a cup of ice cubes to make the best green smoothie.
Serve up a pineapple salsa (with a kick)
Dice a cup of fresh pineapple into small pieces and combine with a red chilli, the juice of half a lemon, a handful of coriander, a handful of fresh mint and half a red onion to make a yummy salsa to serve with slow-roasted pulled pork.
Fry some delicious caramelized pineapple
Heat a non-stick frying pan and drizzle with extra virgin olive oil. Add fresh pineapple chunks and fry for 5-7 minutes, tossing regularly, until the pineapple turns a lovely gold brown as the natural sugars caramelise. Serve with thick natural Greek yoghurt for a total yum dessert, or top with my macadamia coconut crumble and bake in the oven.