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Antiguan Pineapple Salad

June 16, 2010

Antiguan Pineapple Salad is the perfect fruit salad. It’s simple to make and amazingly bright and delicious. The rum makes it taste a bit like a tropical cocktail and the addition of chili powder gives it a subtle warmth. You can riff on this salad with any of your favorite tropical fruits. Just be sure and make pineapple the main ingredient.


1 medium pineapple (Use canned if you can’t find fresh but be sure the juice has no added sugar.)
1 papaya
1 tablespoon rum
1 tablespoon freshly grated coconut (optional)
dusting of cayenne pepper

The look of this salad is very rustic, so don’t worry about precision when cutting the fruit. Unless precision is your thing! Slice the pineapple in half and cut or scoop out bite-sized pieces into a mixing bowl. Pour the pineapple juice into the bowl as well. Save the two pineapple halves. We’re going to make pineapple vinegar, as well, this week. Slice the papaya, remove seeds and scoop out pieces with a teaspoon. Add to the mixing bowl. Pour 1 tablespoon of rum into the fruit mixture and combine. Cover and refrigerate for, at least, 30 minutes. Dust the top of the salad with freshly grated coconut and cayenne pepper. Serve. To make this a sweet and savory treat, add thinly sliced red onion. You can also add dashes of Tabasco sauce or some fresh lime juice, according to taste.

If you do buy a fresh coconut to use, reserve the remaining coconut and milk for dulcana. Dulcana is one of the national dishes of Antigua and Barbuda. It uses one of my favorite ingredients in the world – sweet potatoes. I’m making it tomorrow.

One Comment leave one →
  1. foruharu permalink
    December 14, 2010 12:03 am

    YUM! I am half Antiguan and Half Barbudan and never heard of this! My mom told me about Ducanna tho and I will try both ur recipe and ducanna soon! THNKS!

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