19 de febrero de 2016

Pineapple and Mint Salad RECIPE FOR TODAY

Pineapple and Mint Salad
1 ripe pinepapple
1 pint (1/2 l) water 
1/2 cup (150 g) cane sugar 
1 bunch of mint 

1. Heat water and sugar in a saucepan and bring to a boil. 

2. Peel the pineapple and cut it into 8 pieces lengthwise. Remove the heart, and cut into 1/2 inch cubes. 

3. Remove the stalks from the 3/4 of the bunch of mint then chop the leaves and dip them in the syrup off the heat. Let steep for 15 minutes. 

4. Pass the mixture through a strainer to keep only the syrup. 

5. Pour the syrup over the pineapple cubes in a large bowl and put it in the fridge. Let rest for one hour before serving. 

The chef’s advice: Use the top branches of fresh mint for garnish just before serving because, they are prettier. 

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