GET INSPIRED {EVERYDAY SPRING} TITBITS, TRENDS AND STUFF WE LOVE
COMPILED BY MELISSA NDLOVU & GAIL DAMON PHOTOS: ESTVAN VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS
PINEAPPLE AND LIME FROZEN MARGARITA Grilling the fruit adds a surprising caramelised flavour. For a “mocktail”, replace tequila with juice.
IN THE TROPICS
GOOD IDEA Short on time? Use ready-cut pineapples instead
It’s the season for deliciously juicy tropical fruits like mango, papaya, kiwi and pineapple. Make the most of them by tossing together yummy salsas and braai relishes, or try this nifty cocktail for size... Clink-clink!
2 pineapples, peeled and cut into wedges 3 limes, halved + extra for garnish 1 jalapeño, deseeded ¼ cup (60ml) honey or brown sugar 1 cup (250ml) each pineapple juice and orange juice 1 cup (250ml) tequila (optional) 1 Tbsp (15ml) each maldon salt and coconut sugar (or brown sugar), mixed 2-3 cups ice cubes Mint sprigs (optional) MAKES 2L (SERVES 4-6)
Scan here for a step-by-step on how to peel pineapples like a pro!
40 | Fresh Living – Spring 2021
40-Get Inspired Spring COR 1.indd 40
Grill pineapple and lime halves (cut-side down) over hot coals for 4-8 minutes until charred. Allow to cool. Add grilled pineapples, juice of limes, honey or sugar, pineapple and orange juice and tequila to the jug of a blender, along with ice. Blitz until smooth. Rub a lime wedge along the rims of serving glasses and dip into salt and sugar mixture. Fill glasses with frozen margarita and serve with a slice of lime or sprig of mint.
pnpfreshliving.com
2021/08/20 14:53
