Recipe Repost: Minted Pineapple Relish

Originally posted August 31, 2009

I’m not sure, but I think this recipe may have been included in the book as a joke. The ingredients are lime Jell-O, crushed pineapple, peppermint extract, and vinegar. The proportion of pineapple is fairly sizeable, and this made me nervous as I’ve been warned by a few different people that I should be careful when using pineapple because it contains an enzyme that inhibits gelling.

4 ramekins of Minted Pineapple Relish on a colorful plate

In theory, this could be a refreshing summer dessert – or something else entirely.

However, this appears not to have been a problem here. It’s difficult to tell from the photo, but the Jell-O in the ramekins is, indeed, fully set. I had intended to unmold the Jell-O from the ramekins onto the plate, but it would not come loose, despite the little knife and the warm water bath. I assume the ceramic wasn’t transferring the heat as well as, say, my metal bundt pan. Oh well, another Jell-O lesson learned. I may have to invest in some Pam for future recipes. (It’s not a General Foods/Kraft product, so naturally the Jell-O folks aren’t going to recommend using it.) Another little problem with using the ramekins is that I find myself wishing they contained crème brulée instead.

It would have been helpful if the recipe book had included a serving suggestion for this one, because I honestly have no idea what place this might have in a meal. Texture-wise it is rather like your more traditional relishes, in that the gelatin serves mainly as a binding agent for the crushed pineapple. Flavor-wise, I’m not sure what would be enhanced by this. The flavor is, to put it generously, complex. At first it’s just “mmm, lime Jell-O and pineapple, this is a bit of all right” and the vinegar just seems to enhance the tartness, which is something I like about both lime and pineapple. But then the peppermint sneaks up on you, and you wonder what the hell it’s doing there, like some kid in a crowd jumping up and flipping the bird in the background of a video of two dignitaries shaking hands. I’m thinking maybe you could have this with Nilla Wafers in a course somewhere between the salad (iceberg lettuce wedges with bleu cheese dressing?) and the dessert (something involving Cool Whip, definitely).

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: