season June
difficulty Easy
persons 2 prs.
time 0 min.

Sweet pineapple salad with wild chamomile

Ingredients
  • 1 pineapple
  • 200 g sugar
  • A handful of common sorrel
  • A handful of mint
  • A handful of wild chamomile
Directions
  1. Peel the pineapple and cut it in thin slices. If you have a mandolin iron, you can use that.
  2. Make a syrup by boiling 300ml of water with sugar in a pot until sugar just dissolves.
  3. Let the brine cool and pour it over the pineapple slices.
  4. Let the pineapple soak in the brine for 20 minutes.
  5. Remove the pineapple slices from the brine, and arrange them on a tray.
  6. Chop the herbs.
  7. Top the pineapple with the common sorrel, mint, and wild chamomile.
  • Tips

    You can mix the sugar brine with club soda to make a sweet pineapple soda, and also to give the brine a second life!

  • Professionel forager

    Thomas Laursen

    wildfooding.dk

    Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.

    Professionel forager

    Thomas Laursen

    wildfooding.dk

    Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.

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