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By Robert Danhi
Published 2008
The main variety of pineapple in Southeast Asia is slightly different than our familiar Hawaiian variety. It’s smaller, less tart, less juicy, and less dense. In fact, it’s so much less dense that there are often actually air pockets inside. Nothing is wasted in the traditional culture of Southeast Asia, and labor is plentiful. Instead of hacking off the exterior peel and ½ inch of the fruit below, only the thin outer membrane is removed. Grooves are then cut to remove the hard, seed-containing divots. Pineapple is often served with ground dried chilies and salt. The pairing of these spicy, salty, and sweet fruity flavors illustrates the balancing of tastes, layers of flavor, and love for spice that characterize Southeast Asian cuisine. Thai: supparoht; Malay: nanas; Vietnamese: dứa/thtươm/khόm
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