Tropical fruits are consuming me! I cannot stop eating them. And I loooove juxtaposing flavors so the sweetness of the pineapple with the spice of the jalapeño and cooling cilantro are totes floatin’ my boat right now.
And can we talk about serving stuff in its own little bowl? It makes everything look so much more awesome and fancy. And I am no fancypants and I could pull this off so I know you can, too. The first time I made this, I chopped off the green spikes. I got too carried away before I thought about cutting this guy up and went my normal route right away, but meh, it still worked and we still ate it.
You can see here why it’s better to leave it as a whole bowl. Makes for an awesome pineapple salsa spill pic, but on a practical note, it’s a bit messy.
Pineapple tip: To check if a pineapple is ripe, pull gently on one of the inner green leaves at the top of the pineapple. If it easily comes out, pineapple is ready to eat!
That moment when you slice into your avocado and know that it is going to be absolutely perfect=bliss.
Pineapple avocado salsa
1 pineapple, cubed as explained below
1 avocado, diced
1 red pepper, chopped
1/2 red onion, chopped
1 jalapeño, chopped & seeds and stem removed
juice from 1 lime
1/4 c. chopped cilantro
1 tbsp. grated ginger
Salt & pepper to taste
Pineapple bowl: Cut the pineapple down the center lengthwise. Holding one half, carefully slice the pineapple without cutting through the skin. Turn the pineapple horizontally and slice to make cubes. Remove the center core by removing the top inch of the center cut pieces. Insert the knife diaganolly into the the space where the core was and slice lengthwise into the pineapple to create smaller cubes. Cut around the edge of the skin and push out your chopped pineapple with the knife into a bowl.
Mix rest of ingredients into a bowl until well combined. Return salsa to pineapple and serve with chips, tacos, etc. Buen provecho!
