Pineapples are one of my favorite fruits. I love them plain, grilled or shoved into a burger. It doesn’t take much to transform the pineapple into something special. When we were couch-surfing in Utrecht last September, our hosts had served pineapple tossed with fresh mint. That’s it. It was a very memorable end to a great evening.
This morning I had a small pineapple that I had found on special for 99 cents in Chinatown. I also had some strawberries that were a little past their prime. So I cut them up and created a boozy syrup out of rum and honey and vanilla. A little shredded coconut sprinkled about and it was perfect! It lifted what could have been a ho-hum fruit salad into the realm of fancy pants-ness. The heady scent of rum, vanilla and coconut is seriously intoxicating without being down-right boozy. It definitely made my Monday morning, but it’s more suited for a light summer dessert or weekend brunch item. This would be great with waffles, scones or pancakes or tossed with a bit of fresh mint or, oooh, even pistachios! Imagine the pineapple possibilities.
pina colada fruit salad
1 small pineapple, diced
1 basket of strawberries, sliced
3 T unsweetened angel flaked coconut
3 T honey (or agave syrup)
4 T amber rum (I used my favorite Appleton Estate from Jamaica)
1 t vanilla extract
In a large bowl, whisk together honey, rum and vanilla. Add fruit and coconut and toss. Serve in small bowls.