Who doesn’t love a sweet, perfectly ripe pineapple? The Sunshine Coast is pineapple country and whilst us locals are lucky enough to enjoy them year round, at this time of the year pineapples are at their best.
This ridiculously simple dish can be served as an appetiser, snack or dessert, as well as being ideal picnic food. The sweetness of the pineapple marries perfectly with the cayenne pepper, lime little salt – a classic sweet-sour-spicy-salty combination.
With the weather cold and chilly at this time of the year (yes, even on the Sunshine Coast!), this dish will add a bit of summer to your winter table. Tarte Tatin is an upside-down tart, made most commonly with apples, where the fruit is caramelised in sugar and butter prior to baking. I created this version replacing the traditional apple with local pineapple and passionfruit, which are readily available at the Noosa Farmers Market year round. It’s a tropical twist on an old favourite and tastes really good!
The Sunshine Coast is pineapple country and locals and visitors can enjoy the sweetest of pineapples at a fraction of the price that city dwellers pay. Because they are readily available all year round, I normally have one sitting in my fruit bowl and enjoy using them in my cooking in a variety of ways. This recipe came to fruition because I am currently on a fairly strict eating regime (a Spring detox) and wanted something fresh and tasty for dinner, as an alternative to the heavy lentil curries and brown rice dishes I have been eating for the past week. Pineapples are gorgeous in a salsa, and marry really well with fresh chilli and mint.
