Spiced and salted pineapple? Seriously?

24 August 2003

For breakfast, we had Fahim’s version of pineapple. Remove skin and ends like normal, then slice into rounds. Mix chilli powder and salt in a 1:3 ratio. Comment about chilli powder – it’s not the same chilli powder as what you get in North America – this is closer to a cayenne powder, but not quite that either. I’m still trying to categorize it according to North American spices, and failing. Oh well.

At Fahim’s parent’s house, they then pour this onto the pineapple and toss to coat evenly. Here, because my stomach is still not used to as much chilli powder as Fahim likes to use, we left it in the bowl and dipped the pineapple into it. It’s different and it’s good. I doubt I would ever have come across this combination by myself, whereas Fahim’s been eating it for years. We’ve had the pineapple this way several times, and I’m acquiring a definite liking for pineapple this way.

I mentioned previously that pineapple here is a bit different. It’s more holey than North American varieties, it’s much larger, it’s a lot sweeter, the flavour is much stronger, and it’s more acidic. Several times, it’s given me an upset tummy – I can’t eat as much of this pineapple as I could the North American variety.

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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