Try this at home
The weather finally is turning to the warmth of summer. Although we, as New Hampshirites, are excited for the increased temperature, we also will be complaining about how hot and humid it is in the very near future. With that in mind, I have created a dish that welcomes the arrival of summer while keeping one cool.
Allow me to introduce to you the tropical fruit stack. While its name may make you think that it’s a sweet dish, it actually has a nice balance between sweet, savory, salty and even a little bit of spice. Yes, it’s all of the taste categories in one dish. Additionally, it has a nice balance between tender and crunchy, so what’s not to like?
This is a simple dish to make, but because of its simplicity you also need to be mindful when purchasing your ingredients. All of the produce needs to be fully ripened, as it won’t spend any time cooking or macerating to highlight its flavors. If you can only find under-ripe produce, that’s fine. The mango and avocado can be ripened by placing them in a paper bag on the counter for a day or two. The same is supposed to work with pineapples, although I’ve never tried that.
You may hesitate to try this recipe because you need a ring mold. However, there are many substitutes for a ring mold. You can make one out of aluminum foil. If you buy your pineapple whole but with the skin removed, that container can work, if you cut off the bottom. You also could cut the bottom off a large disposable plastic cup and use it with the widest part as the bottom of your mold.
With fresh ingredients and your tool acquired, you’re ready to make a dish that’s sure to wow. It’s pretty easy to make, elegant to view and refreshing to eat. Summer dining doesn’t get much better than that.
Tropical fruit stack. Photo by Michele Pesula Kuegler.
Tropical Fruit Stack
Serves 2
1 1/3 cup diced pineapple
1/2 teaspoon chili powder
1/4 teaspoon salt
1 avocado
1 teaspoon lime juice
1 cup diced mango
2 tablespoons finely chopped salted macadamia nuts
In a small bowl combine pineapple, chili powder, and salt.
Stir until pineapple is fully coated.
Remove skin and pit from avocado.
Place avocado and lime juice in a small bowl.
Using a fork, mash until avocado is creamy.
Place a 4-inch ring mold on a small plate.
Spoon half of the pineapple mixture evenly as the bottom layer.
Spread half of the mashed avocado on top of the pineapple.
Spoon half of the diced mango over the avocado.
Sprinkle 1 tablespoon of macadamia nuts over the mango.
Carefully remove mold, and repeat for second serving.
Serve immediately.