Pineapple always feels like summer to me—sweet, juicy, a little tangy, and so refreshing. But this salad isn’t just a tropical fruit moment. It has roots in a long tradition of fruit-based sides like chaats, pachadis, and even kosambari, especially in South Indian meals, where fruits like mango, pineapple, or pomegranate are often mixed with spices, herbs, and a touch of something salty or sour to balance heavier dishes.
That idea stuck with me, and this salad is my own little spin on it. I wanted something fresh and quick—no cooking, just a bit of chopping and tossing. It’s sweet and cooling from the pineapple and mint, with a little sparkle from the lime juice and crushed pink peppercorns. The peppercorns aren’t traditional, but I love how they add a gentle heat and a floral kick without overpowering anything.
It’s simple, bold, and comes together in about five minutes—perfect when you want something light but still full of flavor.
If you want a little extra heat, you can sprinkle a few chili flakes on top before serving.
🍍🌿✨ Pineapple Mint Salad with Pink Peppercorns
Ingredients
- ½ ripe pineapple peeled, cored, and cut into small cubes
- 1-2 tsp pink peppercorns lightly crushed
- 1-2 tablespoon fresh lime juice or lemon juice
- 1 teaspoon honey or maple syrup optional, depending on the sweetness of the pineapple
- A small pinch of salt
- A handful of fresh mint leaves finely chopped
- Optional: a pinch of chili flakes for some heat
Notes
- Pineapple: Fresh, ripe pineapple works best. If using canned, make sure it’s unsweetened and well-drained.
- Mint: Use fresh mint leaves, not dried. Chop them just before serving so they stay vibrant and don’t turn dark.
- Pink Peppercorns: These have a mild, floral spice—not the same as black pepper. If you don’t have pink peppercorns, try green peppercorns or just skip them entirely.
- Sweetener: If your pineapple isn’t super sweet, feel free to add a drizzle of honey or maple syrup to balance the acidity.
- Chili flakes (optional): A pinch on top adds a nice contrast—but totally optional if you prefer it mild.
- Serving tip: This salad tastes best chilled. Let it sit for 10–15 minutes before serving to let the flavors come together.
- Make it a side dish: Great with grilled paneer, rice dishes, or as a refreshing bite alongside spicy curries.
Recipe twist ideas
- Add cucumber: Toss in thinly sliced cucumber for extra crunch and a cooling effect—great for hot days.
- Make it a chaat: Add a pinch of chaat masala and a few crushed roasted peanuts or sev on top for a snacky street food vibe.
- Tropical combo: Mix in diced mango or papaya with the pineapple for a fruitier, more colorful version.
- Black salt upgrade: Swap regular salt with a pinch of kala namak (black salt) for a subtle umami depth that’s common in Indian fruit salads.
- Yogurt dressing: Stir in a spoonful of plain yogurt and a touch of cumin for a creamy variation, almost like a fruit raita.
- Savory-herb twist: Swap mint for chopped cilantro or add both for a greener, slightly earthier taste.
- Pomegranate crunch: Add a handful of pomegranate seeds for juicy pops of color and texture that work beautifully with the mint and pepper.
- Toasty tempering: For a warm contrast, drizzle with a quick tempering of mustard seeds popped in hot oil, like in traditional South Indian pachadis. It adds a nutty, savory note.
- Serve with burrata or feta: This turns it into a light summer starter—especially good for entertaining or brunch.
- Crunchy topping: Sprinkle roasted pumpkin seeds or sunflower seeds on top just before serving for a nutty finish.
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