Thursday, 17 March 2016


Nothing tops a fresh pineapple and it doesn't need much embellishment to taste divine. That's why this recipe is very easy and has only five ingredients. This pineapple salad is perfect for your Easter brunch or as a light and sweet dessert after a multiple-course Easter diner. Just make sure the pineapple you use is fresh and ripe, as well as the banana and you will please all your guests, even the kids! 

The tropical pineapple has its roots in South America and is a member of the bromeliads: easily recognizable by the rosette-shaped leaves on top of the fruit. 'Pineapple' means 'exquisite fruit' in the language of the Tupi, the indigenous people of Brazil. And they did a fine job naming it for pineapple contains vitamin E, potassium, magnesium, phosphor, iron, copper, zinc and iodine. After Columbus discovered the New World the Columbian Exchange brought the pineapple to Europe where it quickly became associated with 'exotic othering'. Dutch dilettante botanic Agnes Block cultivated the first pineapple on European soil and life in Europe would never be the same after that...

Exotic Pineapple with Coconut & Bananaserves 2

1 pineapple
1 banana, sliced
2 tbsp coconut flakes
juice of 1 lemon
Optional: 1 tsp honey or a small piece of honeycomb, 1 cm fresh grated ginger and/or zest of 1 lemon. 

1. Cut the pineapple in 1-2 cm slices. Peel the slices, cut the core out of every slice and cut the pineapple into small pieces. 

2. Serve the pineaplle with the sliced banana. Sprinkle with lemon juice and coconut flakes. If you like you can add honey(comb), ginger or lemon zest. But I live by the pineapple standard of less is more. 

Have a lovely Easter!