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A bunch of mint ideas | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Friday, May 1, 2009

A bunch of mint ideas

By Bonnie S. Benwick
Washington Post

If you've purchased mint for julep use this weekend, here are a few other things you can do with it:

  • Add chopped mint to a pineapple juice-soy sauce marinade for grilled pork.

  • Make a Cilantro-Mint Chutney.

  • Add it to a shrimp salad sandwich.

  • Throw it into a quick dip.

  • Make Mint Julep Strawberries.

  • Make a refreshing, nonalcoholic Pineapple-Mint Batido:

    (2 servings)

  • 1 1/2 cups diced fresh pineapple

  • 1 1/2 cups crushed ice

  • 1/3 cup Coco Lopez or other sweetened coconut cream

  • 1/4 cup fresh mint leaves, plus 2 large sprigs for garnish

    Combine the ingredients in a blender and whir until smooth. Pour into tall glasses and garnish each with a sprig of mint.

    Per serving: 183 calories, 2 gm protein, 17 gm carbohydrates, 13 gm fat, 11 gm saturated fat, 0 mg cholesterol, 2 mg sodium

    TIPS: Store it by placing its stems in a glass of water; cover the leaves loosely with a plastic bag. Rinse the leaves just before you use them.

    Bonnie S. Benwick is deputy Food editor of The Washington Post and contributes to the All We Can Eat blog on www.washingtonpost.com, from which this article is adapted.

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