Pineapple (Ananas) is a tropical favorite known for its vibrant golden flesh, sweet-tart flavor, and refreshing juiciness. Whether enjoyed fresh, grilled, blended into smoothies, or added to desserts and savory dishes, Pineapple adds a bright, exotic twist to every meal. Rich in bromelain—an enzyme that aids digestion—along with vitamin C and antioxidants, Pineapple supports immunity and gut health. Its tangy-sweet taste makes it ideal for fruit salads, tropical drinks, or even as a pizza topping for adventurous palates.
Recipe You Should Definitely Try:
Pineapple Pachadi (South Indian Sweet & Tangy Yogurt Curry)
Serves 3–4
Ingredients:
Pineapple – 1 cup (peeled, chopped into small cubes)
Jaggery or sugar – 2 tbsp (adjust to taste)
Salt – ¼ tsp
Water – ½ cup
Grated coconut – ⅓ cup
Green chilies – 1–2
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Curd (yogurt) – 1 cup (whisked, not sour)
For tempering:
Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – a few
Dry red chili – 1 (broken)
Method:
1. Cook the Pineapple:
In a pan, add chopped pineapple, jaggery, salt, and water. Cook for 8–10 minutes until pineapple becomes soft.
2. Grind Coconut Paste:
Grind grated coconut, green chilies, and cumin seeds to a smooth paste using little water.
3. Combine Ingredients:
Add the coconut paste to the cooked pineapple. Simmer for 2–3 minutes.
4. Add Yogurt:
Turn off the heat and let the mixture cool slightly. Add whisked curd and mix well. Do not boil after adding curd.
5. Temper:
Heat coconut oil in a small pan, add mustard seeds. Once they splutter, add curry leaves and dry red chili. Pour this over the pachadi.
Pairs With:
Kerala-style rice and thali
Adai or dosa
As a chilled festive side dish