Pineapple-Cucumber Salsa
Pineapple-Cucumber Salsa - Fresh chile provides fiery heat and stimulates the appetite
Healthy, because
Even smarter
Nutritional values
Pineapple contains the anti-inflammatory and digestion-promoting enzyme bromelain and a good portion of vitamin C. Naturopaths use bromelain to treat arthritis, diabetic ulcers, and to speed up the healing process of injuries.
The valuable pineapple enzyme is very sensitive to heat. Therefore it is only found in raw fruit and freshly squeezed juice, but not in canned fruit or pasteurized juice!
(Percentage of daily recommendation)
| Calorie | 91 kcal | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 fresh Pineapple
- ½ Cucumber
- 1 bunch scallions
- 1 small chili pepper
- 3 Tbsps apple cider vinegar
- 1 Tbsp honey
- salt
Kitchen utensils
Preparation steps
Peel the pineapple and finely chop flesh to measure approximately 2 cups. Place in a bowl. (Reserve any remaining pineapple for another use.)
Peel the cucumber half, cut in half lengthwise and remove the seeds with a spoon. Chop finely and mix with the pineapple.
Rinse and dry scallions and cut into thin rings. Stir into pineapple mixture.
Rinse and dry chile pepper, cut in half, remove seeds and chop chile finely. Stir with vinegar and honey and season with salt in a small bowl.
Pour sauce over the pineapple mixture. Let stand for 30 minutes, then season to taste and serve.
