Tropical fruit dipping salt with pepperberry
You’ll find street vendors selling tropical fruits such as pineapple, pomelo, papaya, or mango, with chilli salt dippers all across South America and South East Asia. I’ve taken inspiration from this hot-sour-salty-sweet combination and added an endemic Australian ingredient: native pepperberry! Tasmanian pepperberry - or Mountain Pepper, is more like sichuan peppercorns in its numbing, cooling heat - rather than red hot chilli pepper’s burn. You’ll find pepperberry at specialty grocers, an increasing amount of supermarkets, and online (my favourite brand to seek out is Mabu Mabu).PRINT
- 2 ½ tsp native pepperberry crushed or blitzed
- 3 tbsp pink salt flakes
- 1 sweet small pineapple chopped into chunks
- Crush the pepperberries in a mortar and pestle or spice grinder, but keep them coarse - you don’t want a fine powder. Pop into a bowl and toss about to get acquainted with your salt flakes.
- If you’ve got the time, slice the skin off the pineapple - or if you don’t, just leave it as is. Slice off the top and bottom for ease, then into long quarters. Remove the core and then slice into 3cm chunks.
- Serve with dipping salt.
- If you’re not planning on using it all at once, only serve out what you need, and any un-dipped salt can be popped into a container and stored in the fridge for another day.