Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Monday, 12 September 2016
Roasted Pineapple Salsa
Mmmm, thanks for the link to this website Katrina, this salsa is really delicious ! I served it with crab cakes, Anne
the kind of salsa equally comfortable as a side to your chips or
spooned over grilled meat.
pineapple makes for a bright and sweet salsa when cut up and used as
is, but it's even better when you take some time to roast it first.
High heat transforms pineapple into a deeper, more sophisticated
version of itself. Think: hints of smoky caramel and brown sugar.
Sounds good, doesn't it?" from Recipes from the Kitchen website
2 to 4
pineapple, peeled, cored, and diced; 1
tablespoon canola oil; 2
shallots, diced; 1/4
cup fresh mint, chopped; 1/4
teaspoon cayenne pepper; Kosher
the oven to 230°C. Toss the
diced pineapple with the oil, and spread in a single layer on a
parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing
once halfway through. Roast until golden-brown. Remove from the oven
and cool completely.
the pineapple has cooled, mix it in a medium bowl along with the
shallots, mint, and cayenne pepper. Season to taste with salt, and
pineapple can be roasted ahead of time and stored in the refrigerator
until you prepare the salsa.
salsa can be prepared one day ahead and stored in a covered container
in the refrigerator until ready to serve.