Irresistibly sweet and juicy, Sri Lankan pineapples are the best! Harvesting more than 35,000 tonnes of fresh pineapple every year, pineapples grow in abundance in Sri Lanka, primarily in the Kurunegala and Gampaha districts. The plethora of pineapple piled up on the roadside when passing through all of the villages in the surrounding areas is a remarkable sight; street vendors line the roads preparing bags of freshly cut pineapple ready to nibble on. This perfect snack for the road is not to be missed!
Delicious either on their own, or mixed into a fruit salad, pineapple always makes for a fresh and healthy breakfast or dessert. In Sri Lanka it’s also not uncommon to munch on slices of pineapple seasoned with a sprinkle of salt and pepper. Personally, I’m a massive fan of mixing fruit into savoury meals and this super quick and easy to make pineapple salad is inspired by one I recently tried at the Lagoon. It’s my new favourite accompaniment to every rice and curry meal, but I also think it makes a fantastic side dish to serve with seafood, or roast chicken, pork or ham!
I haven’t specified quantities because it really depends on how much you want to make and also how you like it to taste. However, for reference, I usually use the following ratios: ½ – ¾ of a pineapple with ½ onion.
Serves: 4-6 (as a side dish, if using the quantities stated above)
Fresh pineapple, cubed
Bunch of coriander, chopped or torn
Chili, finely sliced or chopped
Onion, finely chopped
Lime juice, to taste
Chili flakes, to taste
Salt and pepper, to taste
- Combine the pineapple, coriander, onion and chili in a bowl and mix well.
- Season with salt, pepper and chili flakes, to taste
- Squeeze over some lime juice and serve!