This fresh pineapple and mint salad is wonderfully light and refreshing, an ideal palate cleanser after a rich meal or cooling after spicy food.
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.
Ingredients and Variations
This is a super simple salad with just three ingredients:
- Fresh Pineapple: succulent and tropical, fresh pineapple adds a juicy burst of sweetness to this vibrant fruit salad
- Fresh Mint: for its wonderful aroma and freshness. We have used long and narrow-leaf Asian mint here but feel free to use any mint variety you have on hand. Or swap for summer basil for a summer twist.
- Maple Syrup: a drizzle of pure maple syrup is added not only to sweeten this fresh fruit salad but also for its rich earthy flavour. You will need to adjust depending on how sweet or tart your pineapple is. Swap with honey or agave if you prefer.
Variations: Swap the mint for some cilantro/coriander with some added lime zest. Or try adding coconut flakes for some tropical flavour.
How To Make This Salad
Check below for step-by-step instructions on how to peel your pineapple.
Cut the pineapple into bite-sized wedges.
Wash your mint, shake to, remove excess water then chop.
Add all the ingredients to a mixing bowl and toss to combine.
Taste adjust seasonings according to your personal preferences.
How to Peel Your Pineapple
- Lay the pineapple on its side, hold it firmly and cut off the crown and bottom.
- Stand the pineapple up and, slice the prickly skin away, cutting from top to bottom.
- There will be brown circular “eyes” left in the pineapple flesh which are inedible. Use a small paring knife to gouge them out.
- Slice your pineapple in half or quarters and cut out the tough central core and discard.
Tips and Questions
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.
Make Ahead Tips
- You can your pineapple the day before and keep it in an airtight container in the fridge.
- On the day, chop your mint and add the maple syrup.
- It can be made several hours in advance and kept chilled until the last minute without the mint.
What to Do With Leftovers
- This salad will still be tasty even after a couple of days in the fridge, but your mint may discolour slightly.
- Drain the juices from the salad and heat in a pan, then put over some pancake batter for some tropical pancakes.
- Chops up and add some chilli, and onion for a salsa great with grilled chicken or pork.
- Add the drained salad on top of plain sweet muffins and then bake them.
- 850 grams fresh pineapple (approximately 30oz)
- ½ cup mint leaves
- 2 tbsps maple syrup
- 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.