https://www.journeylatinamerica.co.uk/travel-inspiration/recipes/pinapple-mint-juice/ 

Pineapple and mint juice/Suco de abacaxi com hortelã

INGREDIENTS:

1 fresh pineapple; 18 mint leaves; 1 litre water; 10 ice cubes; sugar to taste

INSTRUCTIONS:

Slice the pineapple into chunks

Blend together in a processor with 10 mint leaves

Add water, sugar to taste and 5 ice cubes for 3 minutes.

Put the juice in a jug with the remaining ice cubes and mint.

Chill for 10 minutes before serving.

Thanks Donna, Pineapple Dreamboat made a delicious iced tea!

Brazilian Pineapple and Sweet Potato Pie

The New Internationalist Food Book, Troth Wells, 1995
I recommend this cookbook, it's fabulous! Anne

And to celebrate the World Cup in Brazil at the moment.

Go Socceroos!

Sweet Potato Pie, a Brazilian Recipe

Serves 4

Ingredients: 3 cups / 450g sweet potatoes, cooked and mashed; 1 medium can pineapple chunks, drained (I used fresh); 1-2 tblspn melted margarine; 1 tblspn sugar (optional); 3 cloves, crushed or ½ tspn ground cloves; ½ tblspn lemon juice; ½ cup / 50g breadcrumbs or toasted oats (optional)

Heat oven to 200°C

1. Mix all the ingredients together in a bowl, saving a few pieces of pineapple for the topping

2. Now turn the mixture into an ungreased dish or cake tin, sprinkle on the breadcrumbs and decorate with the pieces of pineapple

3. Bake for about 30 minutes. If using toasted oats, sprinkle these on before serving

Although this was located in the Dessert Section of the book I made the sweet potato pie as an accompaniment to pork and it was delicious, Anne

Not all the excitement’s in Brazil this month, there is an event happening in Australia that would be well worth the trip to Queensland.

HARVEST is a celebration of Art, Film + Food opening at the Gallery of Modern Art in Brisbane on 28 June. On until 21 September this exhibition promises to include a display of “pineapple art objects” !

Check out the program on the website

http://www.qagoma.qld.gov.au/exhibitions/upcoming/harvest

From our correspondents in Kenya.

Our neice Alice and her husband Clinton are working on agricutlural projects in Kenya for 12 months, here is their personal insight into the splendors of local pineapple cuisine.

Pineapple has mostly been in traditional fruit platters. It is super sweet and delicious here.  In other forms, it has really only been in a salad of mostly grated carrot (which we have at least once a week at the work kiosk with lunch!) and once it was in an apple crumble.  Which was delicious to be honest, with lots of coconut and raisins etc.  A tropical version of the colonial classic. They love roast chicken here, so any roast chicken and pineapple dishes, while we haven't had them yet, would be quite appropriate! I will keep an eye out!

 

Last weekend we went to a Brazilian BBQ restaurant with some friends. All the food was amazing, and we ate ourselves into a bit of a meat coma for the next few days.  But the best course of all was a BBQ'd pineapple coated in cinnamon. They cooked them and served them on long metal skewers/spears and sliced off pieces directly onto your plate. It was DIVINE! I don’t know how they kept it so juicy... here are some photos to get your mouth watering, Alice and Clinton.