Pineapple Carpaccio with Thai Basil and Blueberries Recipe - Vegetarian Times

Pineapple Carpaccio with Thai Basil and Blueberries

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.

  • 4Servings



  • 1 cup sugar or agave syrup
  • 1 cup loosely packed Thai basil leaves


  • 1/2 pineapple, peeled and cored
  • 8 Thai basil leaves
  • 1/2 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.

Nutrition Information

  • Calories: 89
  • Carbohydrate Content: 23 g
  • Fat Content: 0.5 g
  • Fiber Content: 1 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 0.5 mg
  • Sugar Content: 20 g