nutritional information

Per Serving:

  • 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
Vegan Gluten-Free

Pineapple Carpaccio with Thai Basil and Blueberries

Pineapple Carpaccio with Thai Basil and Blueberries

Serves 4

30 minutes or fewer

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.
Syrup
  • 1 cup sugar or agave syrup
  • 1 cup loosely packed Thai basil leaves
Carpaccio
  • ½ pineapple, peeled and cored
  • 8 Thai basil leaves
  • ½ cup blueberries

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.

June 2011 p.42

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