Pineapple is one of my favourite fruits, I love how it has an almost caramel flavour when it’s properly ripe. But as much as I enjoy eating it just as it is, I also like it very much paired with savoury flavours. Yep, I’m one of those people who likes pineapple on pizza… pineapple, onion and pickled jalapeno, mmm…
And of course, I’ll pickle anything at the moment! Quick pickles are such a great accompaniment to salads, or on sandwiches, or with curries. They liven up pretty much anything!
For this one, I’ve used coriander seed for its almost orangey fragrance, ruby grapefruit for a bitter sweetness, chilli for heat and colour, a little fresh thyme for a herbal note, fresh coriander to temper the tang and heat, and of course the sweet caramelly pineapple.
It’s certainly a punchy pickle! It’ll go beautifully with a smooth lentil daal, or a coconut vegetable curry, or anything peanutty… I think I’m going to run out before I’ve tried it with everything I’d like to!
makes 4 – 6 servings
375 g ripe fresh pineapple, I used 1 whole small one
1 tsp coriander seed, roasted and ground
1/2 a ruby grapefruit, chopped (try and save as much juice as you can, I cut the segments from mine straight into the saucepan so the juice dripped straight in)
a scant 1/4 tsp fresh thyme
1/2 a red chilli, finely chopped, or to taste
a large pinch each of salt and black pepper
6 tbsp white balsamic vinegar
10 g fresh coriander, chopped
Put all the ingredients apart from the fresh coriander in a saucepan and bring to a simmer. Cook for 5 minutes, the pineapple should be starting to soften and the grapefruit will have broken in to little bits.
Leave to cool in the saucepan, covered.
When the pickle has cooled, stir through the coriander.