After preparing the pork tenderloin with cachaça, I ended up with some pineapple leftover, since I didn’t use all that I had bought. The pineapples I were used to when growing up were really sweet and great to be had by itself, but around the Pacific Northwest they tend to be more to the sour side and are best used in recipes or salads. But while shopping at a supermarket, I remembered one situation where I was at a juice bar a few years ago. The person in front of me was having something light-green, which definitely didn’t look very enticing. The person behind the counter, probably noticing my puzzled look, offered me a sample.
After knowing the ingredients (pineapple, ginger, spinach, frozen yogurt), I was even more intrigued, but when I tried it it turned out to taste really great, so every once in a while I prepare it again at home, and everyone who I’ve offered it to had the same reactions: puzzlement, surprise.
Ingredients (for 2 people):
- 1”-long ginger root piece, peeled, sliced in small pieces (my blender isn’t too powerful, so cutting it that way helps preventing the fibers from getting in the juice)
- 1 cup spinach leaves
- 1/2 pint vanilla frozen yogurt
- 1/2 cup pineapple, cubed
Blend well all of the ingredients. If your blender (like mine) can’t get the job done at first, you can help it by adding some water or milk, only enough to get it to blend. You may want to strain it to get some of the (small) fibers of the ginger out, but if it was sliced small enough it shouldn’t be an issue).