International Recipes
Thai Sweet-Hot Pineapple Blossoms
Yield: 8 to 10 appetizer servings
Ingredients
- 1 (4 to 5 pound) pineapple
- 2 (3 to 4 ounce) limes
- 1 tablespoon salt
- 1/4 teaspoon hot chili flakes
- 1/4 teaspoon cayenne
Instructions
- Cut 1/2 inch off the top and bottom of pineapple. Slice off rind about 1/4 inch deep, from top to bottom. To remove eyes and make decorative notched edges, use a small knife to cut continuous, parallel, wedge-shaped rows (1/2 inch deep) into the sides of pineapple, following the spiral pattern of the eyes and working from top to bottom. Cut fruit crosswise into 1/4 to 1/2 inch thick slices; arrange on
a platter or plates.
- Cut limes into halves or wedges.
- Mix salt with chili flakes and cayenne.
- Squeeze lime over fruit and offer chili salt to add to taste.
Attribution
Sunset magazine - September 2002