Pineapple for President

Salad for President, Julia Sherman 2016 New York

Spicy Scallop Crudo with Pineapple

2 tblsp finely diced fresh pineapple; ¼ cup (60ml) fresh Meyer lemon or regular lemon juice; ¼ cup (60ml) fresh lime juice; 1 tblsp fresh tangerine juice; 1 tblsp minced seeded serrano chili; 1 tsp honey, if needed; 8 to 10 diver scallops; high-quality extra-virgin olive oil; 1 green onion, thinly sliced at an angle; ½ tsp torn fresh cilantro leaves (optional); flaky sea salt or pink Himalayan salt for colour

1.   Combine the pineapple, citrus juice, and chili in a small dish; taste and add honey if needed, ¼ tsp at a time, stirring to dissolve and tasting until you like the level of sweetness

2.   Gently rinse the scallops, submerging them in cold water and draining to remove all sand. Repeat once or twice (no one likes a sandy scallop). Pat dry

3.   Using a sharp fish knife, slice the scallops into rounds as thinly as possible, about ¼ inch (6mm) thick, arranging them in a shallow serving bowl, over-lapping at the edges in a, um, “scalloped” pattern

4.   Spoon the pineapple and citrus mixture over the scallops and drizzle them with oil. Scatter the green onion and cilantro , if using, on top and season with salt. Serve immediately with chopsticks.   

Pineapple coconut salad

Unforgettable: a coconut cookbook, including Fiji dishes, Three Loose Coconuts 2004

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb

Fruity coconut salad   “Light and refreshing”

2 cups freshly grated coconut; 2 cups grated carrot; 1 chopped spring onion; 1 medium, ripe, diced pawpaw; 1 seeded, diced cucumber; ½ diced pineapple; 1 large, diced tomato; 2 medium, diced mangoes; 1 peeled, seeded, diced orange; fresh, chopped mint leaves; 1 tsp fresh lemon juice; 1 tsp oil

Method:

1. Combine first 10 ingredients in a large bowl

2. Sprinkle with a mix of the lemon juice and oil

3. Garnish with orange and fresh coconut

NB: A good nut oil is delicious

Pineapple Rice Salad

Coles Recipes

Pineapple Rice Salad

Serves 6

1 cup (200g) basmati rice; 2 cups shredded wombok; ¼ large fresh pineapple, peeled, cored, thinly sliced; 250g cherry tomatoes, halved; 1 spring onion, thinly sliced; ½ cup coriander leaves; ¼ cup chopped mint leaves; 2 tblsp lime juice; 1 ½ tblsp fish sauce; 1 tblsp brown sugar; 1/3 cup (50g) Flavour Escapes Thai Sweet Chili Cashews; ¼ cup flaked coconut or coconut chips, toasted; mint sprigs, extra, to serve

1. Cook the rice following packets directions. Transfer to a large bowl and set aside to cool.

2. Add the wombok, pineapple, tomato, spring onion, coriander and mint to the bowl. Whisk the lime juice, fish sauce and sugar in a jug until well combined. Add half the dressing to rice mixture. Gently toss until well combined.

3. Place the rice mixture on a serving platter. Sprinkle with cashews and coconut. Serve with extra mint sprigs and remaining dressing.