Mint and Ginger Pineapple

2 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 pineapple 2 kg
1/3 cup orange juice, freshly squeezed 1 orange
2 tsp gingerroot, peeled and grated 9 g
10 leaves fresh mint 0.4 g

Method

  1. Trim the pineapple, removing all the 'eyes' or small brown spots. Cut off its bottom part and stand it upright. Cut thin slices from all four sides till you reach the core. Cut these slices into pieces and put them in a bowl.
  2. Mix the orange juice, ginger and chopped mint leaves, keeping aside some full leaves for garnishing. Pour onto the pineapple.
  3. Chill for at least 1 hour. Serve the salad plain or drizzled with honey and topped with mint leaves.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

140

Fat

0 g

1 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

35 g

12 %

Fibre

4 g

15 %

Sugars

26 g

Net Carbs

31 g

Protein

2 g

Vitamin A

2 %

Vitamin C

175 %

Calcium

3 %

Iron

6 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 2
Vegetables 0
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts

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