A small dose of fruity pepper carries through juicy pineapple and cool cucumber.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 tsp finely minced Sugar Rush Stripey, plus more to taste
- 300 g pineapple, finely diced
- 100 g cucumber, finely diced
- 2 tbsp lime juice
- 1 tbsp finely chopped scallion
- 1/4 tsp salt
Method
- Wear gloves and mince the pepper finely so no serving gets a large hot piece.
- Mix pineapple, cucumber, scallion, lime and salt. Fold in 1 tsp pepper.
- Rest 10 minutes, then taste with a tortilla chip. Increase pepper a little at a time.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Sugar Rush Stripey
More ways to use your harvest
Optional pepper variation: choose one of the varieties below and omit the named chile in this recipe. Mince a little ripe pepper flesh very finely and begin with a pinhead-sized amount mixed into the entire batch. Taste the finished mixture and increase gradually only if wanted. Heat varies widely; this is a seasoning option, not a spoon-for-spoon swap. Wear gloves and avoid touching your eyes.
What to cook next
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- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
