Fruits are an essential part of a healthy diet; they provide us with lots of vital nutrients that are important for overall health. Talking about summer fruits, they are not only juicy and delicious but also keep you hydrated during the scorching heat. Some common summer fruits are mangoes, watermelons, muskmelons, lychees, guavas, and grapes. Pineapple is another yummy fruit that is popular this season.
Packed with vitamin C, manganese, and digestive enzymes, pineapples are known for boosting immunity and improving gut health. According to WebMD, this summer fruit also has anti-inflammatory and pain-relieving properties. Apart from eating pineapple directly, it can also be relished in the form of smoothies, salsa, cakes, and cocktails.
If you are looking for some Indian pineapple dishes to relish this summer, here are five recipes for you:
Pineapple Curry
Servings-4
Ingredients
- 1 large pineapple
- 1 medium onion
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 15 curry leaves
- 2 cloves of garlic
- 13 ounces of coconut milk
- ⅔ teaspoons mixed seeds (mustard seeds, caraway, cumin, and fennel seeds)
- 1 green chilli
- 1 tablespoon olive oil or coconut oil
Method
- Chop pineapple, onion, garlic, and chilli. Place a pan over medium heat. Add the oil.
- Sauté onion, garlic, and mixed seeds for about 3 to 4 minutes.
- Add the cubed pineapple, turmeric, black pepper, and half of the fresh curry leaves. Toss and cook for 2–3 minutes until flavours are well-infused.
- Pour in the coconut milk and cook uncovered for 12 to 15 minutes.
- Garnish with the remaining curry leaves and black pepper, and serve with rice.
Pineapple Sheera
Total Time: 35 minutes
Servings: 8
Ingredients
- ¾ cup ghee
- 1 cup of fine sooji
- ¼ cup wheat flour
- 2 tablespoons of besan
- 3 to 4 cups fresh pineapple, cut into small ½ inch cubes
- 1 cup of sugar
- 3 cups of water
- 1 pinch of saffron
- 1 tablespoon of sliced almonds
- 1 tablespoon sliced pistachios
Method
- Add ghee to a non-stick pan. Add sooji, wheat flour, and besan. Roast on medium-low heat, stirring frequently, until the flour turns golden brown.
- In another pot, add pineapple, sugar, and water. Bring to a full boil, stirring a few times. Carefully add the pineapple syrup to the pan with the roasted flour. Stir well.
- Add saffron and cover the pan with a lid. Cook for 2-3 minutes on low heat. Turn off the heat and let it sit covered for 5 minutes. Garnish with almonds and pistachios. Enjoy warm.
Pineapple Pachadi
Total Time: 30 minutes
Servings: 2
Ingredients
- 1 ripe pineapple (peeled, cored, and cut into small pieces)
- ½ teaspoon of turmeric powder
- 1 teaspoon chilli powder
- Salt to taste
- 2 green chillies
- 2 teaspoons of mustard seeds
- ¾ cup grated coconut
- 5 tablespoons of yoghurt
- Few curry leaves
- 4 dried red chillies
- Coconut oil for seasoning
- Water as required
Method
- Cook pineapple pieces with turmeric powder, chilli powder, and salt for 3–4 minutes.
- Grind the coconut, half the mustard seeds, and the green chilli to make a smooth paste. Pour this coconut paste into the pineapple mixture and stir well.
- Take the mixture from the heat and stir in the yoghurt until everything is well combined.
For seasoning
- In a small saucepan, heat the oil and add the remaining mustard seeds. Allow them to pop, then add the curry leaves and red chillies. Pour this over the pineapple mixture and serve.
Pineapple Cucumber Salad
Total Time: 20 minutes
Servings: 2
Ingredients
- 1 cup of pineapple
- 1 onion (sliced)
- 1 cucumber, chopped into thick chunks
Salad Dressing
- Juice of 1 lime
- ¼ teaspoon paprika
- ½ teaspoon sugar
- Finely chopped cilantro and mint leaves
- Salt to taste
Method
- In a bowl, add the chopped pineapple chunks, onion, and cucumbers. Mix well.
- Add the dressing and toss well.
- Refrigerate for at least 30 minutes before serving.
Pineapple Raita
Total Time: 8 minutes
Servings: 4
Ingredients
- 4 slices of pineapple, chopped
- 1 ½ cups yoghurt, whisked
- 2 teaspoons of cumin seeds
- ½ teaspoon salt
- Fresh mint leaves
Method
- Dry roast cumin seeds in a non-stick pan till fragrant and brown. Transfer them into a mortar and pestle and coarsely crush them.
- Put the yoghurt in a large bowl and whisk well. Add pineapple, mint leaves, black salt, and 1 teaspoon cumin powder and mix well.
- Transfer into a serving bowl, sprinkle with a little roasted cumin powder, and garnish with a mint sprig. Chill and serve.