Pineapple Soup


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The pineapple was introduced to Hawaii in 1790, but was not widely cultivated until the late 1880's. Nowadays there is an abundance of this tasty fruit and it is fabulous when paired with spicy ingredients. This particular recipe is hearty enough for a main course.

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  • 3 C. fresh pineapple chunks
  • 1 cucumber, peeled, seeded and minced
  • 3 scallions, white part and 3" of green, chopped
  • 1-2 jalapeno peppers, seeded and minced
  • 1 yellow or red bell pepper, cored, seeded and chopped
  • 1 C. unsweetened pineapple juice
  • 1/4 C. fresh lime juice
  • 2 Tbs. fresh cilantro, chopped
  • 1 tsp. light brown sugar

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In a food processor combine the pineapple chunks, cucumber, scallions and jalapenos. Process until smooth. Add bell pepper and pulse until finely chopped. Transfer to a bowl and add other ingredients. Cover and refrigerate for 1 hour. Do not refrigerate for more than 8 hours before eating.

Yield: 6 servings

Tips: Pineapples will not ripen after they are picked. Choose a heavy fruit with a lightly sweet scent. Avoid those with heavy scents, as they are overripe. Choose pineapples that have some yellow to the skin. To cut: cut off the top and level the bottom. With a sharp knife, cut away the skin and the eyes. Remove the hard core and cut pineapple into chunks.

Nutritional Info: Per Serving: Calories: 80, Fat: 0 g, Calories from fat: 6%, Carbs: 20 g, Protein: 1 g, Cholesterol: 0 mg, Sodium: 6 mg, Fiber: 2 g

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