Pineapple, Bananas, Lemon & Limes
These distinctive-looking fruits have a sweet, golden and exceedingly juicy flesh. Unlike most other fruits, pineapples do not ripen after picking, although leaving a slightly unripe fruit at room temperature will help reduce its acidity. Pineapples can be gently cooked with spices to make a palate-cleansing side dish.
The soft and creamy flesh of bananas is high in starch, and is an excellent source if energy. There are several varieties that serve well for vegetable dishes, including plantains, green bananas, and the sweet red-skinned variety.
Lemons & Limes
These citrus fruits are readily available everywhere. And can be used for many choices, from cocktail drinks to desserts but rarely thought as an additive in a main course. Both fruits can be used as a souring agent and are added at the end of the cooking process; adding them any sooner would prevent any meat in the dish from becoming tender while it cooks.
- Fresh Pineapple Limeade (terinrecipes.com)
- Grilled Pineapple Guacamole (ourlifeinfood.com)
- Cran-Pineapple Banana Bread (inallthelittlethings.wordpress.com)
- Green banana soup and Ají Criollo (theglobalstaycation.com)
- Luscious Lemon Slice (thefigtree01.wordpress.com)
- How to Make Healthy Flavored Water At Home (greatist.com)