Sweet pineapple salad with wild chamomile
- 1 pineapple
- 200 g sugar
- A handful of common sorrel
- A handful of mint
- A handful of wild chamomile
- Peel the pineapple and cut it in thin slices. If you have a mandolin iron, you can use that.
- Make a syrup by boiling 300ml of water with sugar in a pot until sugar just dissolves.
- Let the brine cool and pour it over the pineapple slices.
- Let the pineapple soak in the brine for 20 minutes.
- Remove the pineapple slices from the brine, and arrange them on a tray.
- Chop the herbs.
- Top the pineapple with the common sorrel, mint, and wild chamomile.
You can mix the sugar brine with club soda to make a sweet pineapple soda, and also to give the brine a second life!
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.