Fernando Farah

Pineapple and mint smoothie

Abacaxi com menta

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
The Food and Cooking of Brazil
The Food and Cooking of Brazil

By Fernando Farah

Published 2011

  • About

September to December is pineapple-harvesting season in Brazil, and large open-backed lorries selling heavy loads of the ripe fruit park on the street corners of big cities all over the country. Brazilian bars make the most of this seasonal plenty by serving this non-alcoholic frothy pineapple and mint smoothie to thirsty customers.

Ingredients

  • 1 large fresh ripe pineapple, about 300g/11oz, peeled and cut into chunks
  • 30 ml/2 tbsp caster (superfine) s

Method

1 Put the pineapple chunks, sugar, water, mint leaves, reserve a few to garnish, and ice in a blender. Blend for 3-4 minutes until smooth.

2 Pour the blended pineapple into tall glasses, topped with a little extra ice, if liked, decorate with mint leaves and serve each wit