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Pineapple salad champignons grapefruit

Salad with Pineapple, Mushrooms and Grapefruit

An exotic, refreshing salad for fans of light, wholesome food! Who knows how to pair foods that supposedly don't go together? I couldn't find anything like this on English-language sites — as though nobody anywhere cooks pineapple and mushrooms together. But there's one country famous for its refined cuisine: France. I wouldn't be surprised to find a recipe for mushroom ice cream on a French site, because those national mushrooms of theirs turn up everywhere. And mushrooms with pineapple? Hardly a novelty — of course they make it. They turn it into a salad as fresh as the morning, one the French themselves call "music" — a salad with mushrooms and pineapple.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Pineapple (1 can)

Button mushrooms

300

Grapefruit

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 0 % 0 g

Carbohydrates 89 % 8 g

41 kcal

GI: 25 / 75 / 0

Cooking method

Cooking time: 10 min

Step 1:

Step 1:
Step 2:

Peel the grapefruit. Chop it up.
Step 3:

Mix the chopped grapefruit with the pineapple.
Step 4:

Add the mushrooms.
Step 5:

Put it in the fridge overnight.
Step 6:

Step 6:

It's best to make this salad ahead of time so it spends at least a night in the fridge. Cut the pineapple into small cubes and put them in a bowl along with a little of the juice. Peel the grapefruits, separate them into segments, remove the membrane from each segment, and break them into a few pieces. Mix with the pineapple pieces. Cut the raw mushrooms into thin slices. Then mix everything together very well with the pineapple juice. Raw mushrooms act like sponges — they'll happily soak up the juice and turn sweet. Keep the salad at the very bottom of the fridge. A dry white wine pairs very well with this salad.