Quick facts – The pineapple isn’t a single fruit — it’s actually the fruits of dozens of flowers, merging on the plant spike as they grow.If the pineapple you’re eating tastes too acidic, sprinkle a little salt or lime juice on it to sweeten it.
A pineapple recipe which can serves 4.
1 fresh pineapple (Peel, remove core, slice thinly and arrange on a plate.)
½ c. water
Vanilla mint syrup
½ c. sugar
½ tsp. vanilla extract
½ tsp. vanilla powder
50 mint leaves
Take a plate or bowl combine all ingredients and simmer on medium heat for 10 minutes. Strain, cool and reserve syrup.
Candied macadamia nuts
1 c. sugar
4 Tbsp. water
½ cup macadamia nuts, coarsely chopped
Combine sugar and water in a saucepan and cook it until it has a nice golden brown tint. Add macadamia nuts to the caramel and stir until well combined. Spread on a sheet pan and let cool. Once cool, break caramel nuts apart as needed and reserve for plating.
Drizzle vanilla mint syrup over the pineapple on a plate. Sprinkle with candied macadamias. Garnish with mint leaves and a scoop of your favorite tropical sorbet.