When I heard that sales of pineapple are booming in the UK, with one buyer claiming that it might start to rival avocado in popularity, I just had to put together a pineapple blog to follow on from last month’s avocado blog, writes Dr Susan Aldridge, HS guest blogger, freelance writer and editor based in London, with an interest in medicine, health, science and food/nutrition.
I’ve got bad memories of pineapple from the 1960s. Tinned pineapple chunks, soggy pineapple rings with evaporated milk and pineapple and cheese cubes on cocktail sticks. Time for a re-think, because pineapples are rich in vitamin C (one serving supplies more than your daily recommended intake), potassium and the enzyme bromelain, which can reduce inflammation. One word of caution though – a serving of pineapple contains 16g sugar (compared with raspberries, which contain 5g sugar per serving). So, rather than eat it on its own, try the three recipes below where the sweetness is balanced by lots of other healthy ingredients.
Green pineapple juice
The addition of pineapple lifts this classic green juice.
One cucumber, roughly chopped
Three sticks of celery, halved
Two handfuls of spinach leaves
Half a pineapple, sliced
One inch peeled ginger, chopped
Juice all ingredients and drink immediately.
Three types of green leaves – I used a bag of pea shoots, two baby gem lettuce and a bag of watercress
50g pomegranate seeds
100g pineapple, cut into small chunks
Handful of mixed seeds (linseed, pumpkin and sunflower)
One sliced avocado
Toss all ingredients in a dressing of flaxseed oil, cider vinegar and lemon. To make more of a main meal of this salad, add an extra avocado and some prawns.
Serves two to three
Two onions, chopped
One inch grated ginger
Two Tbsp curry paste
100g oily toor dhal (or red lentils or similar pulse)
400g coconut milk
400g tin tomatoes
400g mushrooms, sliced
100g frozen peas
one-quarter pineapple, chopped
half mango, chopped
Fry the onion and ginger in coconut oil till soft and add the curry paste and dhal. Stir and add the coconut milk and tomatoes. Simmer for about 20 minutes, then add the mushrooms and peas. Stir for a few minutes, then add the pineapple and mango and heat through.
Next month – experiments with cacao