Pineapples are tropical plants with edible multiple fruits. They can be consumed fresh, juiced or cooked.
Pineapple juice is one of the best way of consuming pineapples. It is packed with vitamins and enzymes and has many health benefits.
To get the health benefits drink fresh pineapple juice and NOT processed juice. Most of the processed pineapple juices contain refined sugar or preservatives.
Here are some of the benefits:
- Pineapple juice contains bromelain, a natural anti-inflammatory enzyme. When bromelain is combined with Indian spice turmeric is even more potent. It also aids with digestion by helping the body to break down proteins.
- It helps healing of bruises and can alleviate arthritis pain .
- Bromelain also aids with digestion by helping the body break down proteins.
- Natural antioxidant:
- Pineapple juice is full of vitamin C
- An 8-oz. serving of pineapple juice contains 75% of the daily recommended amount of vitamin C. Vitamin C boosts the immune system.
- It helps tissue and healing of wounds.
- Pineapple juice contains thiamine and B6.
- The vitamin B6 stabilizes the blood sugar.
- It helps convert carbohydrates into energy and boosts the immune system.
- Pineapple juice is rich in potassium thus promoting kidney function.
- The potassium in pineapple juice helps you with electrolyte balance, which helps with muscle cramps.
Try this delicious and healthy recipe:
Wild Salmon – Pineapple skewers, sprinkled with black sesame seeds and lemon juice
- 1 lb wild salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
- 1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
- 1/4 cup mirin rice wine or apple cider vinegar
- 1/4 cup coconut sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 2 tablespoons grapeseed oil
- Pinch chili pepper flakes
- 3 tablespoons of minced parsley
- 1 tablespoon roasted black sesame seeds
- 8 bamboo skewers, soaked in water for at least 15 minutes before using
- lemon wedges
How to prepare it:
- In a glass bowl, mix together mirin or apple cider vinegar and coconut sugar until the sugar is completely dissolved. Add the fresh grated ginger, and grapeseed oil. Place the cubes of salmon in the bowl to be completely coated with the marinade. Cover and chill for 1-2 hours.
- Remove salmon cubes from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for about 5 – 8 minutes and set set aside.
- Thread salmon, pineapple, and onion pieces onto soaked wooden skewer. Grill of the medium- high heat. If using an oven, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 3 – 4 minutes.
- Baste with reserved marinade then cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through. Sprinkle with lemon juice and roasted black sesame seeds and garnish with parsley.
Bon Appétit ! Enjoy! It’s so delicious !