Pineapple Carpaccio with Thai Basil and Blueberries Recipe | Vegetarian Times Skip to main content

Pineapple Carpaccio with Thai Basil and Blueberries

Thai basil has a stronger anise note than Italian sweet basil, and pairs beautifully with pineapple, but sweet basil may be substituted. Salting the pineapple brings out the flavor of a less than stellar fruit. Leftover syrup combines refreshingly with lime, lemon, or grapefruit juice and still or sparkling water to make spritzers.

Ingredients: 

Ingredient Set Name: 

Syrup

Ingredients: 

Ingredient Line: 
1 cup sugar or agave syrup
Ingredient Line: 
1 cup loosely packed Thai basil leaves

Ingredient Set Name: 

Carpaccio

Ingredients: 

Ingredient Line: 
½ pineapple, peeled and cored
Ingredient Line: 
8 Thai basil leaves
Ingredient Line: 
½ cup blueberries

Instructions: 

1. To make Syrup: Combine sugar, 1/2 cup water, and basil in saucepan; bring to a boil; and cook 1 minute, or until sugar dissolves. Remove from heat, let steep 5 minutes; strain, and cool. Discard basil.

2. To make Carpaccio: cut pineapple in half lengthwise, then slice crosswise very thinly, 3/8-inch or thinner.

3. Arrange pineapple slices on serving plates, slightly overlapping slices; sprinkle lightly with salt, then drizzle each serving with 1 Tbs. Syrup.

4. Stack basil leaves, then roll lengthwise. Slice roll crosswise into thin strips. Garnish pineapple with basil and blueberries. Serve at room temperature or slightly chilled.

Nutrition Information: 

Calories: 
89
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
Carbohydrates: 
23 g
Cholesterol: 
0 mg
Sodium: 
<1 mg
Fiber: 
1 g
Sugar: 
20 g
Yield: 
Serves 4