Serves: 4
Total Calories: 90
1. Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife. Stand the pineapple on its end and, with a smaller, sharp knife, cut off the husk in strips from top to bottom all the way around. Then, with a paring knife, dig out any "eyes" from the flesh. Lay the pineapple on its side and cut crosswise into 6 (3/4-inch-thick) slices and place on a plate.
2. Sprinkle sugar evenly over slices and divide the shredded mint evenly on top of each slice. Stack the sugared, minted slices, one on top of the other, and put the stack in a sealed plastic bag. Close securely. Refrigerate at least 6 hours or overnight, so the fruit macerates in the sugar and mint.
3. To serve, discard the shredded mint. Pour the collected juices through a strainer into a cup. Discard residue. Place 1 slice of pineapple on each of 4 plates with a strawberry in the center. Spoon some of the juice on each slice. Garnish with fresh mint sprigs. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pineapple with Mint recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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