A 1982 guide to picking a pineapple starts off by calling it a “stately leaf-crowned, prickly-skinned fruit with [a] luxurious, juicy, sweet-sour interior” – that’s a little hyperbolic, but fresh pineapple slices do make a nice dessert. This ultra-simple preparation won’t win you any prizes for the fanciest recipe in the house, but it’s easy to stack the pineapple rings so that it looks elegant, and sometimes a plate of fresh fruit is all you really want for a quick dessert.
Nutritionally, the pineapple’s biggest selling point is Vitamin C – if you make this recipe for four people, each person will get well over 100% of the RDA. It’s also got reasonable amounts of some of the B vitamins, potassium, magnesium, copper, and manganese. Being a tropical fruit, it’s also relatively high in sugar, but if you’re not on a very low-carb diet, you’ll be fine.
This recipe would be a refreshing end to a big ribfest or another barbecue meal that gets a little heavy on the fatty protein. Alternately, try it with brunch and watch it disappear: it’s a nice alternative to mixed melons, and a great way to add some color to the morning.
Pineapple with Lime and Mint Recipe
Protein: 1g / %
Carbs: 17g / %
Fat: 0g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 fresh pineapple;
- Zest and juice of 1 lime;
- Fresh mint leaves, minced;
- Slice the top and bottom off of the pineapple. Stand the pineapple up, and slice the sides off.
- Cut the pineapple into 4 thick slices.
- Sprinkle the lime zest, lime juice, and minced mint over each pineapple slice and serve.