Happy Friday! Summer is here and that means tropical fruit! Our chef, Alia Kahan, wrote out a simple, yummy pineapple recipe for you to enjoy. Check it out:
When you visit Costa Rica, you are immersed in a rich density of living things — from people to plants to creatures — that is almost overwhelmingly abundant; the food is no exception! Simple, fresh, nutritious meals are the mainstay here and perhaps that’s why Costa Ricans are categorized as some of the happiest, longest-living people on the planet.
While you probably already have a multitude of favorite recipes for the juicy flesh of the pineapple, what do you with the core? It’s still fragrant and sweet, but the tough core isn’t pleasant to munch on. It can be blended, added to sangria or used to make a broth for seafood stew or South-East Asian soups, but we prefer a fresh and simple slaw.
Caribbean Pineapple Core Slaw
Prep time: 10 minutes
1 Pineapple Core
¼ Head Green Cabbage
¼ Head Red Cabbage
1 Red Bell Pepper
1 Bunch Cilantro
1 Red Onion
1 tbsp. Natural Sea Salt
1 tbsp. Black Pepper
1 tsp. Ground Jamaica Pepper (Allspice)
¼ Cup Coconut Cream
Finely slice the cabbage and massage with the sea salt. Set aside. (This will help to break down the cabbage, making it more digestible and nutritious).
Grate the pineapple core using the large-holed side of a cheese grater or a mandolin with a julienne blade (if using the latter, go slow and protect your finger tips!). Thinly slice the red onion and bell pepper and add to grated pineapple.
In a separate bowl, add the coconut cream and stir in the cilantro, roughly chopped, along with the spices. Gradually whip in the juice of the lime.
Stir the creamy coconut sauce into to the cabbage, then add the pineapple mix. Toss all together thoroughly and enjoy!
Enjoy the sunshine,