Pineapple and basil are a surprisingly good match: sweet and tropical meets peppery and aromatic. Yogurt makes it creamy, lamb's lettuce adds a green tint.
120 g
pineapple peeled and diced
15 g
lamb's lettuce
4 g
basil about 8 leaves
3 tbsp
natural yogurt
4 oz
water cold
Garnish: Basil leaf · Ice: Served up, no ice
Creamy and fruity, tropical sweetness with a peppery basil lift and a soft tang.
Basil is often used with strawberries or tomatoes, but its sweet, slightly peppery aroma works just as well with pineapple. A little lamb's lettuce adds colour and a mild, nutty note without bitterness. Natural yogurt brings creaminess, protein and a gentle tang, while pineapple contributes vitamin C and natural sweetness.
The original recipe named yogurt in the title but not in the ingredients, so it has been added here. A fresh, creamy glass for breakfast or lunch.
Yes, it is mainly there for colour; spinach works too.
Yes, its peppery sweetness sits well against the tropical fruit.
Not with dairy yogurt; use a plant based alternative.
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