• 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.