By Tasha Ann PowelII love learning about a new fruit that has only been on the planet in development for five years. And, it has only been on the market for 2 years at the writing of this recipe in January of 2022. I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce. This hybrid pineapple is so sweet and smooth. This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy. It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level. Enjoy!For links to SHOP all ingredients at Melissas.com CLICK HERE
Total Time:
30 minutesminutes
Serves:
6
Ingredients
1medium PinkGlow® pineapple or yellow pineapplevery thinly sliced (use meat slicer or mandolin)
1tsp.ground cardamon
1tsp.ground cinnamon
½tsp.chili flakes
1inchpiece of gingerpeeled and grated with a Microplane®
Juice from half of a lime
8mint leaves finely shredded for garnish
¼c.pomegranate seeds for garnish
Edible gold
For the Simple Syrup
4oz.water
½c.sugar
Directions
Slice the pineapple paper thin on a meat slicer or on a mandolin. Place the pineapple slices in a clockwise fashion on the surface of the plate. Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk. Combine into the simple syrup and drizzle over the pineapple. Garnish plate with the mint and raspberries.
For the Simple Syrup
Combine the water and sugar in a sauce pan and simmer until the sugar is liquified and part of the water.
Enjoy!
Video
Notes
TIP: The edible gold can be found at www.easyleafproducts.com