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Rating
Rate me! -
Yield
About 2 -
Equipment
None
Ingredients
1 pineapple
1 cucumber
2 handfuls spinach
1/2 handful fresh mint
1 lime (juiced)
Cracked Black Pepper (sprinkle)
Recipe Directions
1. Slice the skin off the pineapple, quarter and core. Dice into small chunks and place in a mixing bowl.
2. Quarter the cucumber lengthways and dice into small chunks. Add to the pineapple.
3. Roll the spinach and slice finely to create thin ribbons and add to the bowl.
4. Chop the mint very finely and add to the bowl.
5. Finally add the lime juice and a generous amount of cracked black pepper and mix well.
Kellymyra's Thoughts
By kellymyraThis is a quick simple salad for those of you with a sweet tooth.
Choose a nice ripe pineapple. Look for one that is yellower on the outside and smells fragrant. If it’s still quite green it will be tart and can burn your mouth. Unfortunately most fruit we buy from the supermarket is picked before is has fully ripened to extend the shelf life. However, you can sit your pineapple on the shelf for a few days to ripen if there are no ripe ones available. Eating fully ripened fruit is important. The fruit has properly developed and has just the right amount of enzymes to help you to digest it properly.
I used a telegraph cucumber.
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Comments
Top voted
luxdivon
Jan 12, 2012
this sounds really good.
thank you for the description i never really thought to look up how to pick a ripe pineapple.
i have two pineapples but guess now that i know i have to wait a few days to try this :)
-oops
my girlie was logged in on my computer
i am actually bosonHavoc :)
All
luxdivon
Jan 12, 2012
this sounds really good.
thank you for the description i never really thought to look up how to pick a ripe pineapple.
i have two pineapples but guess now that i know i have to wait a few days to try this :)
-oops
my girlie was logged in on my computer
i am actually bosonHavoc :)
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