Pineapple in Port with Fresh Chopped Mint: Ananas em Porto com Hortela Picada
Getting reviews...
Level:Easy
Total: 4 hr 42 min
Prep: 2 min
Inactive: 4 hr 30 min
Cook: 10 min
Yield:6 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 6 servings
Calories
88
Total Fat
0 g
Saturated Fat
0 g
Carbohydrates
21 g
Dietary Fiber
2 g
Sugar
15 g
Protein
1 g
Cholesterol
0 mg
Sodium
3 mg
The mellowest pineapples on earth are those grown on the Azores because they ripen in greenhouses under waftings of smoke. Most of the pineapple served in mainland Portugal comes from the Azores, the mid-Atlantic archipelago discovered and claimed for Portugal by Prince Henry-the-Navigators's captains early in the 15th century. This particular recipe couldn't be easier or more refreshing. It also proves that not all Portuguese desserts are desperately rich.
Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4-inch thick, making small fan-shaped pieces. Place the pineapple fans in a large non-metallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours. Add the mint, toss again, and chill 30 minutes long. To serve, spoon into stemmed goblets and if you like, sprig with fresh mint.
Tools You May Need
Recipe courtesy of Jean Anderson, The Food of Portugal, Hearst Books, 1986
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.