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Juicy pineapple and crunchy cucumber make every forkful pop with sweet, zesty, and herbal goodness. Super easy for sunny days, backyard hangs, or when you just want something quick and bright. You’ll come back to this one—trust me.
One sweaty weekend, I just threw this together after our long stroll. My crew couldn’t get enough. That summer, no barbecue passed without it on our picnic blanket.
Vibrant Ingredients
- Sea salt and pepper (if you're into it): Highlights all those lovely flavors. Flaky salt brings crunch if you've got it on hand.
- English cucumber: Adds that cold, crisp snap. Grab one that’s shiny and firm for ultimate crunch.
- Fresh pineapple: The power behind the sweetness and punchy tropical taste. Look for ones with golden skin and that signature fruity smell.
- Fresh cilantro: Brings in a leafy, herbal hit. Rinse well, toss in both tender tops and some stems for balance.
- Fresh limes: Lifts everything with tartness. Roll before you zest or squeeze to get all the juice right into your bowl.
Simple Directions
- Enjoy or Store:
- Dive in right away if you like it crisp, or pop it in the fridge (covered up) for three days. Stir before eating to freshen it up.
- Combine Everything and Season:
- Dump pineapple, cucumber, cilantro, and your zest and juice into a big bowl. Sprinkle over salt and pepper if that’s your vibe. Gently toss. Taste and tweak.
- Chop Your Cilantro:
- Give a big handful of leaves (and the soft stems) a rough chop for that garden-fresh flavor.
- Zest & Juice Those Limes:
- Grate both limes’ zest straight into your mixing bowl to catch the fragrance. Halve and squeeze—scoop out stray seeds if you spot ‘em.
- Slice Cucumber:
- Wash your cuke, chop in half the long way, then slice into chunky half-moons (no need to peel; the skin's got crunch and nutrition).
- Prep Pineapple:
- Lop off the ends so it stands up. Slice away the outer skin (cutting deep enough to ditch the brown spots). Hack out the core in four slabs, then cube into half-inch chunks.
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Honestly, pineapple is my top pick here. It serves all that sunny flavor and takes me back to afternoons at my grandma’s, with her slicing them up from her garden while we played outside. That treat just made steamy days better.
Keeping It Fresh
Seal this salad tight and chill it for up to three days. Got lots of pineapple juice pooling? Pour some off before serving. The flavors get cozy the longer it sits, but cucumber can go soft by day three.
Swapping Ingredients
If cilantro's not your thing, try fresh mint for that burst of green. No English cucumber? Persian or regular work—just scoop the seeds if they’re too watery. Lemon swaps in for lime if needed, but taste will shift a bit.
How to Serve
This sweet and crunchy mix works great next to anything spicy off the grill, fried fish, tacos, or on the side with rice. Snack on it straight, or spoon over cottage cheese or Greek yogurt. I even top nachos with it for a fun, tangy kick.
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Background & Roots
Inspired by the lively fruit salads you see at street stalls in Central America and Mexico, this dish brings together lime, salt, and fruit in a super fresh combo. If you want that classic street-style zing, sprinkle on some chili powder for extra pep.
FAQs About the Recipe
- → Can I prepare this salad ahead of time?
Sure, you can whip it up a few hours early. Pop it in the fridge with a cover and give it a light toss before you serve so it stays crisp.
- → What type of cucumber works best?
Go for English cucumbers—they’re super mild, crunchy, and don’t have many seeds or thick skin to worry about.
- → Do I need to remove the pineapple core?
Yeah, you’ll want to cut out the core since it’s too tough to munch. Just use the soft part for best flavor.
- → How can I add extra flavor?
Spice it up with chili flakes, or toss in a tiny bit of sugar for a sweet kick. Some fresh mint leaves are awesome if you want even more herby goodness.
- → How long does the salad stay fresh?
It’ll keep great in the fridge for up to three days. The fruit and veggies get softer with time but they’ll still taste nice.
- → Can I use bottled lime juice?
Fresh lime juice is tops for big flavor, but if you’re out, bottled will do when you’re in a hurry.