PINEAPPLE, BASIL, AND CUCUMBER
Grill pineapple to give it a charred touch before tossing it with basil and cucumber.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
Nutrition Facts : Calories 85 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 141 g
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
CHILLED COCONUT LEMONGRASS SOUP WITH WARM PINEAPPLE DUMPLING
Steps:
- Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
- In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen
- Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.
- To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.
- Dice fruit and toss with minced ginger.
- Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.
CHILLED PEAR AND PINEAPPLE SOUP
Steps:
- In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.
PINEAPPLE WITH BASIL
Steps:
- Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs. each serving about 61 calories and 1.5 grams fat
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