Pineapple with mint pesto

For those in a hurry: Click here for the abridged version.

Preparation

The pineapple

So there you go. Not at all: Everything is sooo simple.
But I promise you, that is the one and only hurdle.

THE pineapple. Ripe it should be. And sweet … and you’ll find them times up here in the rugged north. Sometimes it is exasperating. With a connoisseur’s eye, I tug at one pineapple or another … knock, squeeze, sniff … you know: with an unripe fruit, the skin is clearly firmer. If it sounds hollow, the fruit is in bad shape anyway. And does it smell the way it’s supposed to? Somehow sweet and seductive, after pineapple … just … ah.

Well. I rarely find them here in Hamburg.
What do I do if I can’t find a suitable specimen?
Please don’t tell anyone: I’m going to a deli counter. Yes, now it’s coming out:
Then I use these plastic-wrapped, pre-cut pineapple slices.
Or – in deepest despair – even those that are already pieced.
Why am I doing this?
Because they are ripe and sweet …
And only those I want!
So I had to concede this. Uh … 🙂
But now we have the pineapple we need.

Preparation

Take the pineapple out of the refrigerator, it should not be too cold.

Cut them into bite-sized pieces. Place the pineapple in a large enough bowl.

Pluck the mint leaves from the stems.

The mint pesto

Next, you will need a mortar. Absolutely.
And – if you’re lucky – the right mates around you. (Just double the amount of ingredients per two people).
I grab – happily after the main course, when everyone is relaxed and laughing – the brown sugar, mint, lime and my mortar. Then I sit back down at the table with my friends, get some space and start. I don’t announce anything extra beforehand. I just do it, because it doesn’t go unnoticed anyway.

First, put the mint leaves in the mortar. Add the brown sugar, 1 tablespoon per person at first. Then start grinding the mint leaves and sugar with the pestle. Be patient, it does not take long and does not require too much strength.

After a short time, the essential oils bound in the mint are released, it begins to smell wonderful. For sure – now you will have attracted the full attention of your group and can share this beautiful moment with your loved ones.

Mint and sugar soon produce a consistent mass: the pesto. If it’s not really homogeneous yet, just grind some more and add a little more of the brown sugar. If all is well, then poke a small hole in the lime with anything pointed that seems appropriate and add a squeeze or two of lime juice and mix it into your pesto.

TIP

Here comes the moment for those who like it a little spicy: add the chili flakes and grind them carefully with the pesto.

After you have lovingly milled everything, you can go back to the kitchen.

Pineapple with mint pesto

Here, add the mint pesto to the pineapple and mix the two thoroughly. Set aside and cook for approx. 20 min. Allow to infuse. Keep stirring in between so that the juice mixes well with the pesto.

The lime yogurt

Put the natural yogurt in a bowl.

Briefly wash the lime with hot water.

Take your grater and grate some lime zest.
Add the rub to the yogurt and mix the two together.

Then grate some more of the lime zest and add it to the top of the yogurt (it’s just for show, so it doesn’t have to be, but it just looks good).

If everything is done well, bring it to the table.

I always recommend not immediately slapping the yogurt over the pineapple with mint pesto. It is better to try them pure at first and add the yogurt later. With or without yogurt, they are almost two different desserts.

Bon appétit.

tl;dr / For those in a hurry. Enough prose.

1. Peel pineapple, cut into bite-sized pieces if whole, and place in a bowl.
2. Pluck mint leaves from stem and place in mortar.
3. Add brown sugar.
4. Pound with pestle to make a pesto.
5. Add pesto to pineapple in bowl, mix well.
6. Set aside for 20 minutes, stirring occasionally.
7. Wash organic lime hot, grate peel with kitchen grater and add to natural yogurt, stir well.
8. Serve separately.