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Home » Fruit Salads

Fresh Pineapple & Mint Salad

Made by Anastasia Papapetros - Serves 4 Filed Under: 10 Minute Salads, Fruit Salads, Paleo, Salad Index, Vegan

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This fresh pineapple and mint salad is wonderfully light and refreshing, an ideal palate cleanser after a rich meal or cooling after spicy food.

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FRESH PINEAPPLE & MINT SALAD IN A BLACK BOWL WITH MINT LEAVES ON THE SIDE

We have taken sweet juicy pineapple and added some fresh aromatic mint and sweet maple syrup for an unforgettable tropical fruit salad to finish off dinner.

Variations to try

  • Use sweet summer basil instead of mint.
  • Try some cilantro/coriander with some added lime zest.
  • Try adding coconut flakes for some tropical flavour.

How to tell if a pineapple is ripe

Ripe pineapples are heavy with fresh-looking leaves, do not choose pineapples with bruising or dark spots as they are likely spoiled. They should smell sweet, the ones that smell fermented and almost beer like are overripe.

Can I Use Canned Pineapple for this Salad?

I really wouldn't recommend using canned pineapples for this salad at all as they are just way too sweet.

They have been packed in juice and are full of sugar, are high in carbs and have more calories. The canning process also destroys many of the nutrients that can be found in fresh pineapples including a key anti-inflammatory enzyme called bromelain. 

How to cut pineapple

  1. Lay the pineapple on its side, hold it firmly and cut off the crown and bottom.
  2. Stand the pineapple up and, slice the prickly skin away, cutting from top to bottom.
  3. There will be brown circular “eyes” left in the pineapple flesh which are inedible. Use a small paring knife to gouge them out.
  4. Slice your pineapple in half or quarters and cut out the tough central core and discard.
  • CUTTING THE CROWN FROM A PINEAPPLE
    CUT THE CROWN
  • CUTTING THE BOTTOM FROM A PINEAPPLE
    CUT THE BOTTOM
  • CUTTING PRICKLY SKIN FROM PINEAPPLE
    CUT-OFF THE PRICKLY SKIN
  • REMOVING BLACK EYES FROM PINEAPPLE
    REMOVE THE BLACK EYES
  • REMOVING THE CORE FROM A PINEAPPLE
    REMOVE THE CORE
  • CORE REMOVED FROM PINEAPPLE
    FROM BOTH HALVES

To Make the salad

  1. Cut the pineapple into bite-sized wedges.
  2. Wash your mint, shake to,remove,excess water then chop.
  3. Add all the ingredients to a mixing bowl and toss to combine.
  4. Taste adjust seasonings according to your personal preferences.
  • PINEAPPLE CUT INTO BITE SIZED WEDGES
    CUT INTO BITE SIZED WEDGES
  • Chopped mint on wooden board with knife
    WASH & CHOP MINT
  • FRESH PINEAPPLE AND MINT INGREDIENTS IN A WHITE BOWL
    ADD INGREDIENTS TO BOWL
  • MIXING FRESH PINEAPPLE AND MINT SALAD IN A WHITE BOWL WITH A SPOON
    MIX WELL TO COMBINE
  • FRESH PINEAPPLE & MINT SALAD IN A BLACK BOWL WITH MINT LEAVES ON THE SIDE
    ARRANGE IN A SALAD BOWL & CHILL BEFORE SERVING

Tips and tricks

  • Cut the pineapple the day before
  • Keep chilled until the last minute
  • Can be made several hours ahead
  • Make sure to use fresh pineapple as tinned is too sweet

What to do with Leftovers

  1. This salad will still be tasty even after a couple of days in the fridge, but your mint may discolour slightly.
  2. Drain the juices from the salad and heat in a pan, then put over some pancake batter for some tropical pancakes.
  3. Chops up and add some chilli, and onion for a salsa great with grilled chicken or pork.
  4. Add the drained salad on top plain sweet muffins and then bake them.

Some sweet salads to try:

  • SUMMER BERRY SALAD
    SUMMER BERRY SALAD
  • PINEAPPLE SALAD WITH CRISPY PROSCIUTTO
    PINEAPPLE PROSCIUTTO SALAD
FRESH PINEAPPLE & MINT SALAD IN A BLACK BOWL WITH MINT LEAVES ON THE SIDE

Fresh Pineapple & Mint Salad

This fresh pineapple and mint salad is wonderfully light and refreshing, an ideal palate cleanser after a rich meal or cooling after spicy food.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
* Times are an estimate and will depend on your skill level
Course: Dessert, Salad
Cuisine: Australian
Keyword: mint, pineapple
Difficulty: Easy
Diet: dairy free, Vegan, Vegetarian,
Servings: 4 as dessert
Calories: 137kcal
Author: Anastasia Papapetros
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Ingredients
  • 850 grams fresh pineapple (approximately 30oz)
  • ½ cup mint leaves
  • 2 tbsps maple syrup
Metric - Imperial
Instructions
  • First cut the crown and stem from the pineapple, then peel using a sharp knife. Cut into quarters and then remove the core and any “eyes” that you find. Cut into bite sized wedges.
  • Wash the mint leaves, shake to remove excess water, then chop.
  • Add all the salad ingredients to a large mixing bowl and stir until combined.
  • Arrange in a salad platter or bowl, place in your fridge to chill until you are ready to serve.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 137kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 286mg | Fiber: 3g | Sugar: 27g | Vitamin A: 362IU | Vitamin C: 103mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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