Gaaaha. I realized I have not posted here for a long time. I miss the ampalaya-pineapple salad my mom used to make, so I'll try to re-create it here. The sweetness of the pineapple is supposed to balance out the bitterness of the ampalaya, so make sure the pineapple, if fresh, is sweet. Otherwise, you can use the canned sweetened variety used to make fruit cups.
Ampalaya-Pineapple Salad
Ingredients:
2 medium-sized ampalaya
1 small sweet pineapple, or 1 439g can of pineapple tidbits in sweet syrup
salt to taste
1. Slice the ampalaya lengthwise and remove the pithy part with the seeds.
2. Now slice the ampalaya crosswise, the thinnest slices you can manage. Wash the slices in water and squeeze to remove some of the bitterness. Sprinkle with 1/2 teaspoon of salt and squeeze again (this is important! my mom says it makes the ampalaya less bitter).
3. Slice the pineapple into bite-sized pieces. Alternately, if using the canned type, drain of syrup (you can put the syrup aside to use in other dishes; I use it to make pineapple-flavored jello, for one).
4. Mix ampalaya and pineapple tidbits in a bowl. Add a dash of salt and pepper to taste.
Serves about four to six.
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