Roasted pineapple, fresh mango, kiwi, lime juice, and mint-kissed Butter BudsŪ make a topping that will go great with ice cream and tropical sorbets.
When you roast fruit, the high heat draws out the moisture. The flavor intensifies as the fruit shrinks. Roasting pineapple should brown the fruit, caramelizing the outside. Be careful that it doesn't blacken, which means that it burned.
¼ cup Sugar In The Raw®
½ cup liquefied Butter Buds mix
3 Tablespoons chopped fresh mint
1 large "golden" pineapple, skin removed, sliced, cored, & cut into 1-inch chunks (4-5 cups)
1 mango, peeled and diced (about 1 cup)
zested rind of 1 lime
3 Tablespoons fresh lime juice
3 kiwi peeled and diced (about 1 cup)
Preheat oven to 450°F.
In large bowl, combine Sugar In The Raw, Butter Buds and 2 Tablespoons of mint. Toss in pineapple. Spread pineapple on a jelly roll pan that has been foil lined and sprayed with a non-stick spray. Roast pineapple for about 30 minutes, baste with minted Butter Buds mixture. Continue to roast until pineapple is brown for about another 30 minutes. Remove from oven and allow to cool. Meanwhile toss mango with lime zest and 2 Tablespoons lime juice; add kiwi and toss to combine. Cover and refrigerate. When ready to serve add roasted pineapple to mango kiwi mixture; garnish with remaining mint and serve.
"Golden" pineapples are deep yellow in color and deep, long and sweet in flavor. They cost more than the regular pineapples, but they are worth it. All of the fruits in the recipe should be just ripe. If they are really soft, their tenderizing enzymes and the acids in the acids in the other ingredients will break structure of the fruit down and make it mushy.
1 to 2 Tablespoons seeded and finely chopped jalapeno pepper (1 jalapeno)
¼ cup diced red bell pepper
5 Tablespoons chopped scallion, green tops included
3 Tablespoons chopped fresh cilantro, or to taste
2 Tablespoons red wine vinegar, or to taste
Remaining Tablespoon of fresh lime juice
¼ teaspoon salt
Freshly ground black pepper to taste
Combine the first four ingredients. When ready to serve, add the lime juice, red wine vinegar, salt and pepper and stir to combine. Gently fold into the tropical topping mixture. Refrigerate for up to 6 hours.
Nutritional information per serving:
Total fat: 0.8g
Saturated fat: 0.1g
% calories from fat: 5%
Dietary fiber: 3g