These two seasonal fruits are even better together, and best yet when paired with your favorite cookout food.
Both strawberries and pineapple are good-time fruits, always refreshing, always festive. Bring them together and you’ve got a party on your plate–a summery bash that does your body good. Pineapple and strawberries are rich in protective antioxidants, and combining them “may help lower your risk for chronic disease,” says Rui Hai Liu, Ph.D., author of a study in the Journal of Nutrition that found eating fruits together multiplies their health benefits. But the sweet-tarts aren’t just for dessert–enjoy them as a savory side, too, with this recipe from Diego Moya, executive chef of Blake Lane in New York City.
Charred Pineapple with Strawberry and Pink Peppercorn Relish
Active time: 15 minutes
Total time: 25 minutes
- 1 cup chopped onion
- 1 tablespoon ground coriander
- 1 tablespoon minced fresh ginger
- 1 tablespoon coarsely ground pink peppercorns
- Zest of 1 orange
- 1 tablespoon olive oil, plus more for brushing
- 1 cup chopped strawberries
- 1 tablespoon honey
- 1 large pineapple, peeled, quartered, and cored
- In a saucepan, cook onion, coriander, ginger, peppercorns, and orange zest in 1 tablespoon oil over medium-low heat, stirring occasionally, until onion is translucent.
Add strawberries and honey and simmer until the mixture becomes jammy and sticky. Cool to room temperature.
- Meanwhile, heat a cast-iron or other heavy skillet over high heat until extremely hot and almost smoking. Brush one side of each pineapple quarter with oil and place in pan. Sear until blackened and blistered. Transfer to a cutting board.
Slice the pineapple at an angle. Top with the relish and serve with grilled fish or steak.