Two lovely friends gave me a huge bag of unroasted, shelled pistachio nuts. (You know who you are) What a cool gift! Even though I love shelling the roasted, salty kind, this just looked so beautiful, and I was excited to have it.
Pistachios contain more lutein, — normally found in dark leafy vegetables — beta carotene , and gamma tocopherol (the major form of vitamin E ) than other nuts. It also appears to help lower LDL cholesterol, and it’s oxidised LDL cholesterol that forms plaques on the inside of your arteries.
They also happen to be very beautiful, and delicious. I am going to post a few things we did with them over the next few days.
Pineapple Sorbet with pistachio topping
Oh, this was so good, and so simple, and the children loved it!
- Take a very ripe pineapple. Peel, and chop.
- Using a small amount of water (or fresh lemon juice) to help your blender get going, blend until smooth. 50 mls-ish should be sufficient if you “pulse” the blender for the first few times.
- Freeze in an ice cream maker…
- …OR spread quite thinly over the base of a pyrex dish. Freeze, and after an hour, with a fork smush it all up to break up ice crystals and freeze for another hour. It should be ready by then. If not, do another smush-freeze cycle of 30 minutes.
- Top with chopped pistachios and maple syrup. YUM!
Fruit sorbets need no additional sugar if you use fruit that is very naturally sweet like ripe pineapples or ripe mangos. The maple syrup was a kind of decadent thing. Thought the glisten would set off the green nuts nicely, and so it did 🙂
So healthy, and delicious! And it’s full of anti-oxidants for happy cells. It wasn’t sunny when we at it, but you can’t have everything on the same day 🙂