Seasonal Fruit Recipe
sake cured pineapple, strawberries, nectarine, dried mango, chili flake cashews, coconut, tepache ponzu
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit
Sake Cure
Chili Flake Cashews
Tepache Ponzu
Garnish
Method
Preparation
- 1
Sake Curing the Pineapple
Slice the pineapple into rings or cubes. In a bowl, combine sake and brown sugar, stirring until dissolved. Soak the pineapple in this mixture for at least 2 hours in the refrigerator.
- 2
Chili Flake Cashews
Preheat the oven to 350°F (175°C). Toss cashews with chili flakes and salt. Spread on a baking sheet and roast for about 10 minutes, or until golden and fragrant.
- 3
Prepare the Fruit
Wash and slice the strawberries and nectarines. Combine them in a bowl with dried mango.
- 4
Making Tepache Ponzu
In a small bowl, whisk together tepache, soy sauce, and lime juice until well combined.
Assembly
- 5
Assemble the Dish
On a serving platter, layer the cured pineapple, fresh strawberries, nectarines, and dried mango. Drizzle with tepache ponzu and sprinkle with chili flake cashews and shredded coconut.