This was the best curry accompaniment. There were extra avocados from my sister's tree, and of course our fabulous white pineapples are happening at the moment, so with Eggplant Curry on the menu for dinner, I got inspired by what was on hand for side dishes. Okra from my garden, and this chutney thing. Mint goes so well with pineapple, and a bit of chili gave it the right amount of zip. I'm thinking this salad would also be perfect with Mexican food, say a big dish of enchiladas or carnitas. Oh yes.
A very small pineapple was used. Some of mine are very large, and some are like this. I've heard that a plant will produce smaller fruit in years following the first. Don't know for sure, but it seems that way. I let the chopped pineapple macerate overnight with a minced Hawaiian chili pepper. Also very small.
I'm combating some strange virus at the moment, so will keep this short. Just whip yourself up some
Avocado Pineapple Salad or Salsa
1 large or 2 small avocados, roughly mashed
1 small red chili pepper, seeded and minced
2 cups pineapple, cored and chopped into fairly small pieces
2 tablespoons fresh mint, chopped
1/4 teaspoon salt
You can let the pineapple sit in a glass jar with the chili pepper overnight if you like, but it's not absolutely necessary. Just mix everything together and keep in the fridge until ready to serve. This goes over to Week-end Herb Blogging, hosted this week by Chris from Mele Cotte. Check out the round-up next Monday for some very interesting and delicious posts.