Pineapple, Cucumber & Bell Pepper Salad

It's a heat wave year-round in Penang, but the past few weeks have been a scorcher. On such sweltering days, I am always thankful for tropical fruits like pineapples that are growing abundantly on the west side of the island.

Luckily, pineapple season is at its peak in April and May, so there are now piles of the fruit at every morning market in Penang. There's something about the green leaves that shoot out the top and the sweet aroma that always has a way of soothing me on a hot day.

Pineapples growing in Balik Pulau - the west side of Penang Island

I couldn't resist, so I bought one juicy, sweet pineapple, and created a refreshing salad, together with cooling cucumbers and vitamin-C packed bell peppers. Then punched the flavor up with black pepper, lime juice, and a dash of cayenne pepper. A simple remedy to counter the heat.

I made this salad with chicken tikka last week, but if the heat continues, and it will, this salad is going to be a daily affair.

Getting ready for warmer days? This salad is for you.

Pineapple, cucumber and bell pepper salad by Season with Spice

Ingredients:
1 medium-size pineapple, peeled, core removed and cut into chunks
1 cup cucumber, diced
1 cup red bell pepper, diced
2 shallots, diced
1 teaspoon minced green chili or jalapeno pepper
1 tablespoon chopped fresh coriander
1/4 teaspoon freshly ground black pepper
1 tablespoon of fresh lime juice
A pinch of cayenne pepper

Method:
Add everything together. Then season with black pepper, cayenne pepper and lime juice.

Note: Go easy on the cayenne pepper if you don't like spicy food.