Blueberries might have beaten down the heat but I completely agree with an article that speaks of a variety of ways to add some heat to the season with tangy-sweet pineapple. Pineapple season is right on time with grilling season and you can all it a chef’s fortune if he can successfully balance the fruity element of the platter. The magic of grilled pineapple is elaborated in the article, which goes from pairing with grilled meats, seafood, poultry to salads and salsas.
The article points out the difficulty in slicing pineapples, but there are pineapple corers, which makes he job easy. The slices can be chopped, grilled or baked along with other ingredients to make the fruit work in dips, salsas, fruit compotes and also desserts. Blueberry might be rich in antioxidant, but the Vitamin C content of pineapple along with its culinary usage is going to work wonders.
Via: New York Times
