| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 152 | 7g | 6g | 22g |
| sugars | fibre | protein | salt |
| 17g | 3g | 2g | 0.1g |
As someone who inherited a passion for cooking from my Italian grandparents, sharing dishes that impart both family tradition and the joy of eating has always been my motivation as a culinary enthusiast. Every recipe is a story, and my Rambutan and Pineapple Salad is no different – it’s a vibrant blend of tropical flavors that reminds me of the summer holidays spent with my grandparents when they would install a hammock under the shade of a pine tree, and I would munch on fresh fruit while they regaled me with stories from their youth.
Revisiting the Past, Exploring the New
Though this Rambutan and Pineapple Salad is miles away from my traditional homemade spaghetti and meatballs, it carries old memories while presenting a new and intriguing journey of flavors. It’s much like taking my regular hiking trails – familiar, yet always offering something new to discover. The spiky Rambutans, crimson like my grandfather’s prized tomatoes, and the golden Pineapple, as radiant as the sun-drenched Italian summers of my past, together create a culinary masterpiece.
A Salad That’s a Symphony of Flavors
This salad is a meeting of sweetness, tartness, freshness, and heat, if you opt to add a bit of red chili. The unsweetened Coconut flakes lend it a mild crunch, and the Honey and Lime juice dressing ties everything together beautifully; plus, the zesty Mint leaves impart an extraordinary freshness that contrasts and tempers the sweetness of the fruit and honey.
Moreover, Pineapples are rich in vitamins and minerals, like vitamin C and manganese, while Rambutans are known for their antioxidant properties.
Possible Pairings
This Rambutan and Pineapple Salad is truly versatile and can turn any meal into a tropical feast. It can serve as a vivacious side dish to a hearty roast or grilled chicken, like the ones found on the Food Network or it could be a refreshing dessert after a spicy Thai or Indian meal, balancing out the flavors. No matter how you choose to incorporate this salad into your menu, it’s sure to be a hit!
I’ve always encouraged adding a personal touch to my recipes, so don’t be afraid to introduce your own variations. When it comes to food, there are limitless possibilities for creativity.
What You’ll Need
- 12 fresh Rambutans
- 1 large Pineapple
- 1 cup of fresh Mint leaves
- 1/2 cup of unsweetened Coconut flakes
- 3 tablespoons of Lime juice
- 2 tablespoons of Honey
- 1/4 teaspoon of Salt
- 1 Red Chili, finely chopped (optional)
Method
Step One
Start by preparing the fruits. Peel the pineapple and remove the core, then cut it into bite size pieces. Next, peel your rambutans and cut them in half, removing the pit.
Step Two
Separately, in a large salad bowl, combine your fresh mint leaves, unsweetened coconut flakes, lime juice, honey and a 1/4 teaspoon of salt, stirring until they’re well mixed.
Step Three
Add the sliced pineapple and rambutans to the salad bowl. Toss all the ingredients together until the fruit is well-coated in the mint and lime dressing.
Step Four
If you like a bit of heat, finely chop your red chili and sprinkle it over the salad. Serve immediately and enjoy.
