The English Post

Caramelized pineapple

CARAMELIZED PINEAPPLE WITH MINT
Written by Veronica Lavenia

Caramelized pineapple with mint is such a fresh, sweet recipe, perfect for summer.

In Sicily, climate change is giving life to tropical fruit crops such as bananas, pineapples, papaya, lime. On the one hand, all this is disturbing, but since climate change, unfortunately, is a reality, some young farmers have created start-ups for crops that were once unimaginable in the Mediterranean.
Pineapple is one of the most loved tropical fruits for its freshness and versatility. It is a fruit native to South America, also cultivated in the Caribbean and Central America. Christopher Columbus brought this fruit to Europe. From that moment, the pineapple became the most loved fruit of the aristocracy, which could afford the costs of a precious fruit because it was imported. Rich in magnesium and potassium, mineral salts that, usually, we lose in the hottest months, it is also rich in vitamin C.

It is rich in bromelain, a special enzyme which, thanks to its anti-inflammatory properties, is able to relieve trauma, edema and pain caused by arthritis. Pineapple must be kept in the fridge and not at room temperature, away from heat and light.
This caramelized pineapple with fresh mint is a classic. Usually, I prepare it with winter fruit. I also suggest caramelized pineapple with honey and coconut sugar.

The slightly wet mint in the caramel sauce is a trick that adds further freshness to the recipe.

Caramelized pineapple: Ingredients

Serves 2

1 pineapple (or 6 canned pineapple)

1 tbsp raw honey

1 tbsp raw coconut sugar

50 g (2 oz) high quality butter

1 tsp ground cinnamon

1 tbsp fresh mint leaves

Caramelized pineapple: Method

  1. Peel the pineapple and cut into regular slices.
  2. In a pan, heat the honey with the sugar and butter. Add the cinnamon and the slices of pineapple and caramelize for a few minutes, until the fruit has a golden color.
  3. Serve immediately with mint leaves slightly wet in the caramel sauce.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.