For a family that has absolutely no connection to horse racing or Mexico, my siblings and I really get excited for Cinco de Mayo and the Kentucky Derby every year. The two events always fall closely together, occasionally on the same day or atleast the same weekend.
In terms of refreshments, we tend to get a little chaotic. The festivities usually include a mélange of bourbon and salsa. This year was no different. My brother Jon and sister-in-law Seanna joined us for the occasion. We enjoyed a celebratory Mint Julep, watched the Derby and promptly switched celebratory focus. Jon mixed-up some mango margaritas, I made tacos and this delicious pineapple carpaccio.
Amigos, you must try this. It is so vibrant and unique. It’s also very adaptable. Serve it as I’ve done here as a sweet and savory side or make a couple adjustments and transform it into an entirely different dish. If you remove the cilantro and the sea salt from the equation you’d have a sophisticated fruit salad – you could even add some kiwi or strawberries or blackberries. If you added some vanilla ice cream or coconut sorbet with a drizzle of dulce de leche, you’d have an impressive dessert.
However you choose to serve this, it’s certainly worth a try. The scent is so fragrant and the flavors are so fresh – and it’s beautiful!
Adapted from Drizzle & Dip
1/4 cup water
1 1/2 tbsp sugar
2 inch piece of ginger, peeled and sliced
3 – 4 sprigs of mint
Juice from half of lime
1 pineapple, very thinly sliced
Zest of 1 lime
6 – 8 mint leaves very finely shredded
1/4 cup of pomegranate seeds
Pinch or two of sea salt flakes (I prefer Maldon)
Prepare the dressing in advance.
Bring the water and sugar to a boil in a small sauce pan and cook it for about 5 minutes until it starts to thicken into a syrup. You want this to go longer than a simple syrup.
Pour the hot sauce over the ginger, mint sprigs and lime juice and allow it to cool. Strain and store in the fridge until required.
Finely slice the pineapple as thin as you can and arrange the pieces fanned out on a platter.
Drizzle the dressing evenly over the pineapple and scatter the cilantro leaves, julienned mint, lime zest and pomegranate seeds to garnish.
Sprinkle with salt.