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This Pineapple Cucumber Salad is one of those dishes I come back to every hot afternoon When the temperature rises and you want something crisp and cool on your table this is hands down my go-to for picnics and easy side dishes It is a total crowd-pleaser and takes only minutes from start to finish
Every time I whip this up at home the burst of pineapple and pop of lime always makes my family smile My kids love helping chop the pineapple and cucumber before sneaking a taste or two
Ingredients
- Pineapple: Choose a ripe fragrant pineapple for the sweetest juicy flavor Look for golden skin and a little give when pressed
- English cucumber: Crisp and nearly seedless this type is best for salads as it stays firm and adds a fresh crunch
- Fresh limes: Both the zest and juice bring zingy brightness Rolls easily under your palm before slicing to extract more juice
- Cilantro: Select a bunch with bright green leaves and no wilting or yellowing This herb adds a fresh dimension that ties the flavors together
- Salt and pepper: These are optional but help balance the sweetness and intensify the flavors
Step-by-Step Instructions
- Chop the Ingredients:
- Cut the pineapple into bite-sized chunks taking care to remove any tough bits or core Slice the cucumber into half moons or cubes to match the pineapple for even mixing
- Zest and Juice the Limes:
- Using a microplane or the smallest holes of your grater zest both limes directly over the bowl to capture all the oils then squeeze in all the juice ensuring no seeds sneak in
- Combine and Toss:
- Add the chopped pineapple cucumber lime zest and juice and roughly chopped cilantro into a large mixing bowl Toss very gently so the citrus flavors coat every piece
- Season and Serve:
- Taste and sprinkle with a little salt and pepper if desired Chill for up to one hour before serving or dish out right away for a bright crisp salad
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My favorite part is always the lime zest It really makes the flavors come alive The first time my daughter tasted this she went back for seconds before I could even sit down
Storage Tips
Store leftover salad in an airtight container in the fridge for up to three days If you need to make it ahead combine all but the cilantro and add that just before serving to keep the herbs fresh and green
Ingredient Substitutions
No English cucumber on hand Use regular cucumber just scoop the seeds out for best texture If you dislike cilantro try fresh mint or even flat-leaf parsley for a different yet vibrant twist
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Serving Suggestions
Serve piled high in a big salad bowl next to grilled chicken or fish It is also fantastic as a topping for tacos or spooned over a bed of leafy greens for a fuller meal
Quick Cultural Note
This salad might remind you of tropical fruit salads from Southeast Asia or Latin America The combination of sweet sour and herbal is classic in warm climates and is always designed to refresh and revive
Common Questions
- → What type of pineapple works best?
Fresh, ripe pineapple is ideal for maximum sweetness and juiciness, but canned pineapple can also be used if well-drained.
- → Is it necessary to use English cucumber?
English cucumber is preferred for its thin skin and mild flavor, but any variety works when chopped into bite-sized pieces.
- → How can I add more flavor?
Try adding sliced red onion, diced jalapeño, or a dash of chili powder for a touch of heat and depth.
- → How long does the salad stay fresh?
Stored covered in the refrigerator, it remains crisp and flavorful for up to three days.
- → Can I make it ahead of time?
Yes, prepare and chill it a few hours in advance. Add fresh cilantro and lime just before serving for best texture.