When I start seeing apples on social media, I know Fall is right around the corner. Which sets in motion a very long goodbye to Summer. The clingy, “please don’t go just yet ” kind of goodbye. Because much as I complain about the heat and humidity, summer is a favorite season. Carefree, slow, and with very little on the agenda.
Kind of like the summers growing up in India. Off from school and days spent with friends and comic books and squabbles with siblings. And summer drinks….fresh sugarcane juice, coconut water and aam panna. The last made with boiled or fire-roasted raw mangoes being a favorite that was not made very often at home but one I used to look forward to when visiting friends. With its sweet, sour and spicy notes hitting the tastebuds all at once and ending in a gustatory symphony!
Since raw mangoes make a short and unpredictable appearance in my local market and pineapples on the other hand are piled high from floor to ceiling, I thought of recreating the old favorite. I had seen some recipes for Ananas (pineapple) panna and was intrigued by the idea. And since I like the slightly smoky flavor of the roasted mango panna, I decided to grill the pineapple. Just a few minutes on the flame concentrated both the sweetness and the flavors and gave the pineapple a wonderful smoky taste. It would be even better done in an outdoor grill over coals but since I don’t have one, I roasted them over a gas flame. And with just a few spices and lots of ice, had a delightful summer drink.
The spices typically used are rock salt, roasted cumin powder and black pepper and sometimes cardamom. Which turns the vibrant yellow of the pineapple into a beautiful dusty shade. The rock salt called kala namak in Hindi is easily availble in the Indian grocery store and is a must in this drink.
If you want to lift the spirits, some rum or whiskey would pair well with the tropical, spicy flavors and make it a great cocktail for an Indian themed meal. And of course, it is absolutely delicious in its non-alcoholic version too.
Like most fruits, pineapples are full of nutrients and are especially high in antioxidants, Vit C and Bromelain. I let the sweetness of the pineapple determine how much sugar to add And in fact, I skipped the sugar and added some maple syrup here. Jaggery or any other light colored, unrefined sweetener like honey or palm sugar would be perfect too.
With Labor Day round the corner and perhaps one final round of barbeques and picnics before bidding summer au revoir, this would be a wonderfully refreshing drink to make.
Wishing you all a fun and relaxing weekend!
grilled pineapple panna
Ingredients
- 1 medium pineapple
- 1 tsp black salt (kala namak)
- 3/4 tsp roasted cumin powder
- 3/4 tsp black pepper powder
- 1/3 - 1/2 cup maple syrup or any unrefined sweetener
- juice of half a lime or lemon
Instructions
Cut the pineapple in fourths and cook on a gas stove or on the grill for approx 4-5 minutes until you see the grill marks. The pineapple will turn a deeper yellow color and become slightly soft.
Let it cool, peel, remove the core and chop roughly.
Add 4 cups of the grilled pineapple, 2 cups water, lemon juice, maple syrup and spices into a blender jar (I used the vitamix) and blend to a very smooth puree.
Strain (you should get very little residue), add approx. 4 cups of water. Adjust the sweetness and add more of the spice mixture if needed.
Serve with plenty of ice.
