This pineapple will become a favorite snack to make in the heat or when you crave something sweet and spicy. It will make your mouth water and you'll find it hard to stop eating it with the touch of Chilito and Pulpitas La Botanera®. It's very easy and quick to prepare.
1/2 golden ripe pineapples, medium, with skin and crown
1 mango, halves cut into slices
1 cucumber, thin, hollowed out, cut into 3 parts
1/4 jicamas, grated
2 carrots, in spaghetti
1 orange
1/2 cups cracker nuts, spicy
1/2 cups spicy peanuts
1/2 cups chamoy candies, of chamoy
1/2 cups strawberry enchilados sweets
4 tamarind pulp enchilada palettes
1/2 cups lime juice
salt
1/2 cups La Botanera® Chilito chile powder
1/2 cups La Botanera® Pulpita Light bittersweet sauce
Preparation
15 mins
Low
Cut the pineapple in half, ensuring the crown remains on both halves; using a spoon, hollow them out. You can reuse the pulp of the pineapple in other preparations.
Arrange the mango, cucumber, jicama, carrot, orange inside the pineapple. Then fill with peanuts, chamoy beans, strawberry spicy candies, and tamarind spicy popsicles; distribute the ingredients well.
Cover with enough Chilito La Botanera® and drizzle with Pulpita Light La Botanera®.
Serve and enjoy this delicious and sweet-and-sour snack.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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