Pineapple With Mint Food

JAMIE OLIVER'S PINEAPPLE WITH BASHED-UP MINT SUGAR

Steps:

• Core the pineapple and cut it into quarters.
• Thinly slice of bits of the quarters. Make your slices as thin as possible.
• Arrange the slices on a plate in one or two layers. I tend to go for one.
• Put the sugar into a mortar and pestle and then add the mint leaves.
• Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
• Sprinkle the sugar over the top of the pineapple slices and serve.

PINEAPPLE AND MINT INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

CUCUMBER AND PINEAPPLE SALAD WITH MINT

Steps:

• Slice top and bottom off of pineapple, stand pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay pineapple on its side and cut out the eyes. Cut pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
• Cut off ends of cucumbers and discard. Slice cucumbers into 1/4 inch thick rounds and add to pineapple. Slice onion into thin half moons and add to salad.
• Add mint, drizzle on the oil, and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours.

GRILLED PINEAPPLE WITH BASIL AND MINT

Steps:

• Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
• Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
• Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
• Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.

PINEAPPLE & PINK GRAPEFRUIT WITH MINT SUGAR

Steps:

• Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
• Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.

MINTY PINEAPPLE FRUIT SALAD

Steps:

• Place fruit in a large bowl. In another bowl, mix remaining ingredients; stir gently into fruit. Refrigerate, covered, until serving.