Pineapple sliced so thin the light shines through, lime, honey and torn mint, then Place des Épices’ organic green Kerala peppercorns, hand-picked before ripening, whose herbaceous, lemony freshness adds a gentle heat.
Serves 4 · 15 min
- Peel 1 ripe pineapple, slice it very thinly and arrange the slices on 4 plates.
- Whisk the juice and zest of 1 lime with 1 tbsp honey.
- Drizzle over the pineapple and scatter with torn mint leaves.
- Finish with a few turns of the green Kerala peppercorn mill for a fresh, lemony heat.
The star of this recipe: Green Peppercorn Kerala, by Place des Épices.
